Soft & Thick Snickerdoodles

20130812-123903.jpgI cannot deny that my heart has greatly desired this. I have long been searching for the perfect, all butter, thick and fluffy snickerdoodle recipe. And although my browned butter ones are delicious, I wanted one without browned butter, that worked every time. One of the reasons I love this recipe is that you don’t have to chill the dough! Which takes off 30 minutes to 2 hours off of prep. time. Hurray for quick snickerdoodles!!!

20130812-123948.jpg I can’t take credit for the development of this recipe, because Sally at Sally’s Baking Addiction developed it! When I saw her recipe, I was so excited that I might have screamed. No really. My other recipe would not turn out the last few times I made it (without browning the butter) and I wanted them way thicker. I needed a recipe that worked every time, and it had to have what I think is the key ingredient: cream of tartar. As I’ve said before, cream of tartar is what gives these cookies that wonderful tangy taste. Without it, you just have cinnamon sugar cookies, and that is FALSE! Sally solved my thickness problem AND chilling problem by simply adding more flour. I love it when a plan comes together! If you’re looking for a quick, thick, fluffy, all butter, cream of tartar, no fail snickerdoodle recipe, this is it!!


Soft & Thick Snickerdoodles


1 cup unsalted butter, softened
1 1/3 cup (9.3oz) granulated sugar
1 large egg
2 tsp vanilla extract
3 cups (15oz) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
2 1/2 teaspoons ground cinnamon
1/2 tsp salt

Cinnamon Sugar

1/4 cup (1.75oz) granulated sugar
1 tsp cinnamon


Preheat oven to 375F. Line two large cookie sheets with parchment paper or spray with cooking spray. Set aside.
To make cinnamon sugar: stir together 1/4 cup granulated sugar and 1 tsp cinnamon in small bowl. Set aside.
To make cookies: In large bowl using a stand mixer, cream butter for about 1 minute on medium speed. Add sugar on medium speed until fluffy. Add egg and vanilla. Scrape down sides as needed. Set aside.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. On low speed, slowly add dry ingredients to wet ingredients in 3 different parts. Dough will be thick. Roll dough into 11/2-2 Tbsp balls. Roll balls in cinnamon sugar. Bake cookies on middle oven rack for 8-12 minutes. The cookies will be very puffy and soft. While they’re still warm, lightly press down on them with the back of a spoon to flatten them a bit if needed. Cool on baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Yield: about 2 dozen cookies


Oatmeal Raisin Cookies (GF)

So today let’s talk comfort. Everybody knows that winter is sick season, and man. I got it baaaad. Suffice it to say that I have had to ask people to bring me my food. For a month. Yup. So naturally this has to be a comforting recipe, for all of you sick people out there, or just for those of you who are needing a bit of love. Or for anyone who likes cookies. Really, you can’t go wrong.

When I was growing up (ok, if you want to get technical I still am) my mom never made oatmeal raisin cookies, because she didn’t like them. She said that it was disappointing biting into a cookie thinking it was chocolate chip but tasting a raisin. So naturally never having tasted a homemade oatmeal raisin cookie made me curious, so I made my own. On the first try, they were good, but not great. They had great flavor, but were more like lumps than beautiful cookies. So I tried again, making a gluten free version with all oat flour, but I had to flatten them quite a bit and they turned pretty hard when cooled. On the third try, my mom actually made them for me (thanks mommy!) but she was wise and let the toasted oats cool before adding them to the butter mixture….oops.


This batch turned out perfectly! To make these you toast 6 cups of oats (I know!!) to bring out the flavor, and blend half of them into flour, thus making the cookies both gluten free and more awesome. You add just a touch of nutmeg (my favorite part) to bring out the flavor, and I found that it gives them a certain tangy flavor. Oh, and I added vanilla to the recipe, because It’s delicious. And its a must.
Thick and chewy with a crisp outside, these cookies are sweet, toasty, and just warm you up like a hug:) I’m so glad I tried these! Go bake up some comfort!!

Oatmeal Raisin cookies (GF)

Adapted from Cooks Illustrated and Alton Brown


6 cups old-fashioned rolled oats
1/2 tsp baking powder
Scant 1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups raisins


Heat the oven to 375F. Spray rimmed baking sheet with cooking spray, spread with oats, bake for 20 minutes until toasted, stirring every 5-7 minutes.
Let cool (important!). Reduce oven temperature to 350F.

Blend half of oats (3 cups) in blender or food processor for about 3 minutes until its a smooth flour. Pour all of the flour minus 1/3 cup into a medium bowl. Set remaining oats aside.

Whisk baking powder, nutmeg, cinnamon and salt into oat flour; set aside.

Using mixer, beat butter on medium speed until smooth. Add the sugars and beat until fluffy, about 3 minutes. Beat eggs in one at a time.

Stir the dry ingredients into butter mixture on low speed. Stir in reserved oats and raisins.

Roll 2 tbsp of dough at a time and place 2 in” apart on a cookie sheet lined with parchment paper. Flatten very slightly.

Bake cookies until edges turn golden brown, 10 minutes, rotating baking sheet halfway through. Let cookies cool on sheet for 2 minutes. Transfer to wire rack. Let cool (or eat warm!).

Yield: 24 cookies (and a warm tummy:)