Snickerdoodles

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These are the best snickerdoodles ever. This recipe makes about 12-15 cookies depending on the size balls you make.

 

1/2 cup butter at room temperature

3/4 cup white sugar

1 egg

1/4 teaspoon salt

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 1/2 cups flour

sugar mixture –

2 teaspoon cinnamon and 2 tablespoons sugar
Preheat the oven to 375 degrees. Cream the butter and sugar.

 

Add the egg, salt, baking soda and tartar. Mix fully.

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Slowly mix in the flour. Roll into tablespoon size balls.

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Roll each ball into the cinnamon and sugar mix. Bake in a 375 degree oven for 8-10 minutes. All them to cool before removing them from the pan.

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Sugar cookies

216A5AF8-6EF6-404F-89A7-242A069CB94BThese cookies are soft with a chewy center. They might be the easiest sugar cookies ever. They will NOT make good cookies for icing. They are too soft in the center.

Do not melt the butter for this. Instead, let it set on the counter until very soft. I set mine out for 1-2 hours before baking. Melted butter will make flat cookies. The soft chewy center forms when the butter is the perfect temperature.

 

1/2 cup butter, very soft

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 cup cream cheese

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

2 cups flour

 

Preheat the oven to 375 degrees. Cream the butter, cream cheese, and sugar. Add the vanilla and egg. Mix thoroughly. Add the baking powder, baking soda, and salt. Slowly add the flour and mix fully. Roll into tablespoon size balls. Bake on silicone mat for 8-10 minutes. Do not let them brown.

 

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White chocolate pecan cookies

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1/2 cup margarine (1 stick)

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cup flour

1/2 cup oatmeal

1 cup chopped pecans

1/2 cup white chocolate chips

 

Preheat the oven to 350 degrees. Cream the margarine and sugars. Add the egg. Add baking powder, baking soda, and salt.  Mix in flour, then oatmeal, then pecans and white chocolate chips. Roll into tablespoon sized balls and flatten on baking sheet. Bake for 10-11 minutes.

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So good cookies

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I made these for the first time on Christmas eve when my mother in law brought the recipe. They are very good and a full batch really made about 40-50 cookies. I have modified it to a half batch.

The two important parts of this recipe are as follows: 1. You need to use a mixer 2. They get crispier the longer you cook them but also harder to chew.

I think they would be great with white chocolate chips and craisins. Next time I will try that.

Also, because it made so many, I froze most of the dough after rolling it into balls.

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1 cup flour

1 stick of butter

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon vanilla

1 cup old fashioned oats

1/3 cup coconut

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/8 teaspoon salt

1 cup corn flakes

1/2 cup chopped pecans

1/2 cup dried cranberries

 

Cream the butter, sugar, eggs, and vanilla. Add the flour, salt, baking soda and baking powder. Then add the remaining ingredients. Make into round balls 1 tablespoon in size. Place on a baking mat or parchment paper. Bake at 375 degrees for 8-11 minutes. Cool before removing.

 

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Honey cookies

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Think of a delicious butter cookie flavored with honey and cinnamon. Maybe having it with a warm cup of tea.  These are really unique. This recipe was in the very first cook book I ever owned when I was about 10. I did change the amount of honey because I wanted less sweetness. I also use less cinnamon.

There are some recipes where salted or unsalted butter really changes the flavor. This is one. I highly recommend unsalted butter.

Many cookies I mix by hand. This one never. The butter really needs to be just slightly colder than room temperature. Whipping the butter/sugar/honey/egg in a food processor is the best way to go. If the butter is melted or too soft, these will be flat.

Also, the orginal recipe is a drop cooking. Rolling it into balls just makes it prettier.

Drop version:

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Rolled into balls:

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Makes 36 cookies.

1/2 cup soft unsalted butter

1/2 cup dark brown sugar

1/4 cup honey

1 egg

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

 

Blend the butter, honey, and brown sugar in a food processor. Add the egg and pulse as little as possible until mixed. Remove the contents of the food processor and add dry ingredients. Stir until combined. Portion 1-2 teaspoon size balls. Roll between hands for smooth edges. Place the cookies on and ungreased sheet and bake at 375 degrees for 7-9 minutes. Allow them to cool for 2-3 minutes before removing them from the pan.

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