Today’s guest post is from my friend Amber from the blog Bluebonnets & Brownies.
Amber and I have become friends fairly recently, and not only is she super sweet, but she’s a lot of fun to talk to. I am REALLY hoping to meet her some day soon….maybe she will fly to Arkansas and come over to make me some Migas?
I’m trying to talk her into it.
Ever since I saw the recipe on her blog, it’s all I think about. I suppose I could make them myself…but that wouldn’t be the same.
Thanks so much for posting for me today, Amber!! You are such a sweetie!!
Hello All! I’m Amber from over at Bluebonnets & Brownies. Why bluebonnets, you ask? They’re the Texas state flower, of course.
I took up food blogging as a way to reconnect to my Texan heritage, since I no longer live there. When Kristan asked if I could fill in for her, I jumped at the chance to help her out. You see, she’s one of my favorite bloggers. Every single one of her posts makes me laugh out loud. For reals. Not in just the ‘I’ll type LOL because I don’t know what else to say’ way.
So what I’m going to share with you today is perhaps my favorite cookie in the entire world: Snickerdoodles. Just the name is fun to say. Let it roll off your tongue: Snicker. Doodle. Who doesn’t love the word doodle?! Doodle doodle doodle. Okay, I’ll stop.
Snickerdoodles are traditionally made by rolling them in cinnamon and sugar. However, when I first came across this recipe, it was posted to my friend Nicole’s blog, Pinch My Salt. She recommended using pumpkin pie spice in place of cinnamon. Let me tell you what: it was a revelation. Since the day I first made this recipe, I’ve never looked back to regular, plain ol’ cinnamon Snickerdoodles.
However, because I’m a rebel in just the tiniest of ways, I instead used cake spice to replace the cinnamon or pumpkin pie spice. Also, I added some large granular colored sugar to the regular spice-sugar mixture the dough gets rolled in. When these babies come out of the oven, they’re gorgeous, darling. Just gorgeous!
In fact, I believe your favorite Seattle-based coffee company is selling a similar “Shortbread Sugar Cookie” rolled in the same thing. Only these are tastier, because they’ve been kicked up a notch. Or a lot of notches. Do not underestimate the power of the Cake Spice! It’s more than meets the eye! (10 points if you get the reference. Child of the 80s, right here.)
I make these Snickerdoodles every time we get a new neighbor, or I need to take someone a get-well gift. They scream comfort. They scream happiness. They scream “Yep, we’re the reason you can’t lose that last 5 pounds!”. And that’s why I give them away.
Make some for someone you love. They’ll thank you profusely. Until they get on the scale. Then you’re on your own.
Adapted from Pinch My Salt
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/2 C. butter, softened
1/2 C. vegetable shortening
1 1/2 C. granulated sugar
1 tsp. vanilla extract
1/4 cup granulated sugar
1 tbsp. cake spice (or a mix of cinnamon, star anise, ground cloves, nutmeg, allspice, and ginger)
2 tbsp. large granular colored sugar (color of your choice – I used red and white for Christmas)
Preheat oven to 400F.
In a medium sized bowl, whisk together the flour, cream of tartar, baking soda and salt. Using a whisk takes away the need to sift.
Cream butter, shortening and sugar with an electric or stand mixer until light and fluffy. Beat in eggs, and then vanilla until fully incorporated.
Gradually add in flour mixture, either on the lowest setting of the mixer, or by hand, until well combined. Do not overmix.
Using a cookie or ice cream scoop, scoop and shape dough into round balls, and then roll in sugar and spice mixture. Place roughly 2″ apart on a baking sheet lined with parchment paper and bake for 8-11 minutes.
Cool on a wire rack.
Store in an airtight container. Makes approximately 3 dozen large cookies (using ice cream scoop).