That's Just How I Roll

Snickerdoodles are filled with cinnamony goodness. Last week, Evan and I bestowed a tin of these old-timey cookies to two of our most fave old-timers in the whole entire universe: Mommom and Poppop Sacco.

Yes, Evan is blessed with four great grandparents still going strong in their 90s. God bless. Even better, three of his great grandparents live five minutes away right here in H’town while his Great Poppop Ed lives about 30 minutes from our town. Visits bring many smiles to the young and the old, so we love stopping by for a little catching up.

While they say toddlers and seniors need their routines, the Jersey Girl decided to shake things up a bit with my recent visit to Casa di Mommom and Poppop. Oftentimes, Mommom and Poppop get one of my fabulous Sour Cream Coffee Cakes, but this go-around, I thought some Snickerdoodle action was in order. Cinnamon is involved in both treats, so I reasoned, “What’s the worst that could happen?” It’s not like I’m changing Mommom’s program or moving Poppop’s newspaper.

Thankfully, my gambling gal ways paid off: The Snickerdoodles were a hit with the gramps. Mommom, one of my lifelong inspirers of being a fab baker/cook, was fascinated with the perfect circular shape of my Snickerdoodles. She thought for sure that I sliced the dough into exact same-size rounds, meticulously measuring each one, when in fact I rolled the chilled dough into balls and then swished them around in a bowl of cinnamon sugar completely and totally eyeballing the situation. It ain’t rocket science.

Don’t get me wrong: Baking is totally based on rhyme, reason and order. Accuracy is my first, middle and last name when it comes to measuring. But baking also requires a sense of patience and calm and joy, which is why I SO love rocking out with my cake tins and such.  That sense of urgency which takes over our lives during the day-to-day goes out the window when baking.

So next time you feel like you’re going to flip your lid, try baking these puppies:

Snickerdoodles

From “Better Homes and Gardens Cookbook”

Makes 36 cookies

½ cup butter, softened
1 cup granulated sugar

¼ teaspoon baking soda

¼ teaspoon cream of tartar

1 egg

½ teaspoon vanilla

1 ½ cups all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. 
Roll balls in the sugar-cinnamon mixture to coat. 

Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.


Please note: The Jersey Girl uses extra-large eggs.


Here are links to more of my fave cookie recipes:


Chocolate Thumbprints - These are magnificently awesome!!

Double Chocolate Chip Cookies - These are the William-Sonoma ones. The Nigella ones are AWESOME. I'll have to post them for all y'all.

Ricotta Cookies - A staple at all Jersey Girl Family Functions.