Since we are in the midst of social distancing, I thought baking would be an interactive family activity for a rainy weekend. I happened to find a snickerdoodle recipe from Preppy Kitchen that looked simple. I did have to make one substitution for Cream of Tartar (I subbed lemon juice for acidity).
Right before we started, I decided to halve the recipe because it was going to yield 48 cookies. We love cookies in this house but 48 is WAY too many for 3 people during a quarantine. My home workouts are good, but they aren’t THAT good.
Cooking with a toddler is adorable and fun albeit messy. Ignoring the mess and staying in the moment doesn’t come naturally for me. The challenge proved too difficult because I forgot I was halving the recipe.
I was curious how they were going to turn out because baking can be such a science. By some divine intervention they turned out delicious, fluffy, and just the right texture.
Below is my beautiful disaster Snickerdoodle Cookie recipe.
Yield 24, Prep 10 Min, Bake 10 Min, TOTAL 20 Min (+5 if there is a toddler involved)
- 1 3/4 cup flour then sifted
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 c butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1.5 tsp vanilla
- 1/2 teaspoon lemon juice
- 1/4 cup Sugar
- 2 tsp Cinnamon
- Preheat oven to 375F. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
- Cream the butter. (Use paddle attachment if you have a KitchenAid stand mixer). Add the sugars and beat until light and fluffy.
- Add eggs while mixing on low. Then add the vanilla and lemon juice.
- Pour the flour mixture into the wet batter. Mix until combined.
- In a medium bowl mix sugar and cinnamon together for rolling.
- Use a 1 inch scoop to form dough into balls. Roll the dough balls in the cinnamon sugar.
- Bake at 375F for 10-12 minutes. Let cool for a few minutes before serving.
Eat up, friends! 🙂