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


Whole Wheat Pancakes

20130418-102028.jpg I love pancakes! I forgot to add that in my about page, but there’s a fundamental fact about me;) But as much as I love them, they don’t love me. When I have them for breakfast they always leave me with this empty feeling in my stomach and let’s face it: they’re not the most nutritional thing on the planet. So I started craving more substantial pancakes; something that would really fill me up. I was craving whole wheat pancakes. So my mom (lovingly) made me the best pancakes I ever had! It’s from my fav buttermilk pancake recipe (from Darigold; I already tried cooks illustrated and these are better:) where the all purpose flour is replaced with whole wheat pastry flour and oats are added for extra heartiness.

20130418-102822.jpg The result is thick, moist pancakes that have a wonderful flavor. She also added vanilla, which is a must! Buttermilk and the oats are what make these pancakes moist, and the whole wheat pastry flour doesn’t weigh it down a bit. I must warn you though: the result wouldn’t be the same if you were to use plain whole wheat flour, as I’m thinking it would make them heavy. Best of all, these fill you up! In truth, these are the best pancakes I have ever had. In my life. And I’ve tried a bazillion recipes! Make these and you won’t be disappointed!

Whole Wheat Pancakes

Adapted from Darigold


2 cups whole wheat pastry flour
1 cup rolled oats
1 1/4 tsp baking powder
1 tsp salt
2 1/8-1/4 cup buttermilk
1 tsp vanilla
2 large eggs
1/4 cup melted butter


Preheat griddle to 350F or skillet on medium-low heat. Combine first four ingredients. In separate bowl combine remaining ingredients; add to dry ingredients and stir just until combined. Mixture will be thick, but if too thick (not spoonable), add more buttermilk. Drop batter by 1/4 cupfuls onto well greased griddle or skillet and spread with spoon if needed. Cook until tops are bubbly and edges are dry. Flip and cook until golden brown.

Yield: About 15 Pancakes