It is my firm belief that there’s a perfect dessert for every occasion.

Cake for weddings. Or cupcakes. But that’s just a personal preference.

Sugar cookie cutouts for Christmas.

Pie for picnics.

Petits fours for high tea.

Grandma’s chocolate chip cookies for the annual bake sale.

German Chocolate Cake for my husband’s birthday. Every. Single. Year.

Snickerdoodles for when I’m out of time, overstressed, and just want (read: need) something sweet. Let’s just call it “Tuesday” for simplicity’s sake.

Snickerdoodles. No fuss. No fancy technique. No decorating tips or pastry bags. Just plain and simple cinnamon-sugary goodness.

Give me five minutes, a snickerdoodle, and a cup of coffee, and suddenly Tuesday seems enjoyable after all.

Recipe courtesy of Martha Stewart

Active time: 20 minutes
Start to finish: 1 hour
Makes 3 dozen cookies

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. Store for up to one week in an airtight container.

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