Sunday, May 8, 2011

Snickerdoodles with Cinnamon Buttercream


Things that, I'm fairly certain, taste disgusting when raw and/or unaccompanied:
  • flour
  • butter
  • vanilla extract
  • eggs
  • salt
  • baking soda
  • cinnamon

Things that taste so good, I'm fairly certain I might die:
  • snickerdoodle cookie dough
  • snickerdoodle cookie dough rolled in cinnamon sugar
  • warm snickerdoodle cookies
  • cooled snickerdoodle cookies
  • snickerdoodle cookies with cinnamon frosting


I tried not to notice, but I think I ate seven of these cookies in one day. The good news? I've finally found something that's made me forget about chocolate and peanut butter. The bad news is that now all I can think about is cinnamon and sugar. And since it's inappropriate to eat snickerdoodles for every meal (it is, right?), cinnamon sugar toast has become a new staple in my diet. Is there a support group for this kind of thing?

Snickerdoodles

1 cup unsalted butter, softened
1 cup brown sugar
2 eggs
2 & 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 & 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon cinnamon

Directions:

1. Preheat oven to 400 degrees. Line 3-4 cookie sheets with parchment paper.

2. In a large bowl, cream the butter at medium-high speed with an electric mixer for about one minute. Add the brown sugar, and continue creaming until light and fluffy, about one minute more. Add the eggs, and continue mixing and totally incorporated. Scrape the sides of the bowl with a spatula as necessary.

3. In a separate bowl, combine the flour, baking soda, salt, and cream of tartar. Gradually add the dry ingredients to the butter mixture, mixing at low speed until most of the flour is incorporated. Increase the mixer speed to medium, and continue mixing about 30 seconds more.

4. Combine the sugar and cinnamon in a small bowl. Portion the cookie dough into tablespoon-sized balls, and roll each ball in the cinnamon sugar mixture. Place the balls on the prepared cookie sheets about two inches apart.

5. Bake for 7-9 minutes, or until light golden brown. Cool on a wire rack.


Cinnamon Frosting

1 cup butter
20 ounces powdered sugar
1/4 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla
1 tablespoon cinnamon

1. In the bowl of a stand mixer, cream the butter at medium speed for about two minutes. Reduce the mixer to low speed, and add about half of the powdered sugar.

2. Once most of the sugar is incorporated, add the salt, milk, and vanilla. Continue mixing at low speed, and add the other half of the powdered sugar.

3. Once most of the sugar is incorporated, add the cinnamon. Increase the mixer speed to medium, and beat the frosting for about two minutes, or until light and fluffy. Spread onto the cooled cookies with a knife or spatula.

1 comment:

  1. Pretty sure I will be having cinnamon and sugar in some capacity tomorrow...

    ReplyDelete