This past weekend was a whirlwind of activity, much of which required favors being received and thank yous being doled out in spades. Buying a couch, borrowing a friend’s truck, asking a neighbor to help move said couch, etc, all warranted more than just a verbal acknowledgment, so I of course baked some delicious treats as an extra thank-you.

Snickerdoodles (which by the way, is the most fun cookie name ever) are one of those easy, but special things to make and eat. You don’t see them often enough at bakeries or coffee shops, despite the fact they’re delicious, simple, and can last for days if properly stored. I had been craving them the past few weeks and then suddenly they popped up in my Martha Stewart Cookie-a-Day newsletter. C’est parfait!

These are insanely good eaten warm so I recommend either eating them fresh from the oven (which believe me, I did… in great quantities) or microwaving the cookies for 15 seconds before devouring. Don’t worry, the amount of fat in the dough prevents them from drying out. It’s a good thing.

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Snickerdoodles

Based on the recipe from Martha Stewart.

Makes about 5 dozen cookies (I used a half-ounce cookie scoop).

Ingredients

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1¾ cups sugar
• 2 tablespoons ground cinnamon
• 2 large eggs

Directions

1.) Preheat oven to 400° F with rack set in center of oven. Line baking sheets with parchment paper and set aside.

2.) In a large mixing bowl, sift together the flour, cream of tartar, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat together 1½ cups of the sugar and butter until light and fluffy, about 2 minutes. Add the eggs and beat until just combined, then with the mixer running, slowly add the dry ingredients until incorporated. Scrape down the sides of the bowl and mix once more.

3.) In a small bowl, combine the remaining ¼ cup sugar and cinnamon. Using a half-ounce scoop, scoop the dough into small balls and roll in the cinnamon-sugar until well coated. Place 2 inches apart on prepared baking sheet and bake until spread and crackled, but not too done – only about 8-10 minutes. Cool on wire racks but eat while still warm.

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