; Supermarket Serenade: Snickerdoodle Days

Wednesday, November 5, 2008

Snickerdoodle Days

Some days are just baking days. Today was gray with skies threatening a sputter of rain all day and that my friends is what I would classify as a baking day.

I baked something I haven't made in years: Snickerdoodles.

Snickerdoodles are cinnamon flavored sugar cookies with slightly crackled tops, tender crisp edges and slightly soft and chewy centers. Oh and they're delicious. I've never met a Snickerdoodle hater...I just don't think it's possible to be a Snickerdoodle hater. It's classic spicy sweet flavors appeal to everyone young and old. I wish I could remember whose blog I saw it on but I remember seeing something about Snickerdoodle Ice Cream somewhere...oh I would love to have that. Does anyone remember seeing that?

This Snickerdoodle recipe calls for Cream of Tartar which I was amazed to find out comes from wine! No wonder I love Snickerdoodles(!) It's actually a crystalline acid that forms on the side of wine barrels. According to Gourmet Slueth the barrels are scraped and the sediment is purified and ground into cream of tartar...who thought to themselves let's put wine barrel scrapings into food?

For this version I decided to use pumpkin pie spice to roll the cookie balls in...but feel free to stick to the traditional cinnamon if you prefer or try other spices like chai or garam masala. I also decided to use a food processor instead of a mixer.

Snickerdoodles
3/4 cup butter, softened (1 1/2 sticks)
1 cup sugar
1 large egg
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 tablespoon sugar
1 1/2 teaspoons pumpkin pie spice
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.

Place the butter and sugar in the bowl of a food processor; pulse until light and fluffy.
Add the egg and vanilla and pulse until incorporated.

In a medium sized bowl whisk together the flour, cream of tartar and baking soda.
Add the dry ingredients to the food processor and pulse until combined.

Stir together the sugar and the pumpkin pie spice on a small plate or waxed paper. Roll the dough into 1-2 inch sized balls then roll in the sugar and spice mixture.
Arrange dough balls on the baking sheets
and bake in the oven for 8-10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool.

24 comments:

Barbara Bakes said...

I never knew that about cream of tarter. I've been wanting to make Snickerdoodles lately!

LuckyMe said...

Pumpkin pie spice is a great idea for Snickerdoodles! Your pictures are beautiful, too.

A local restaurant serves an amazing pumpkin martini during the holidays. I will be "investigating" soon to determine their ingredients. My sister and I have been waiting all year for this. I'll let you know.

Thanks for stopping by.

Annie

Flssgrl said...

Wow these look so good....thanks for following my blog!

Deborah said...

Today is a great day to bake some cookies. Wet and nasty in NJ. Thanks for the recipe. My kids say thank you too.

Maria said...

Oh I want to try these with the pumpkin spice. Sounds amazing!

Pumpkin said...

I like the idea of pumpkin pie spice- It sounds like a nice twist on the classic! Sinckerdoodles are my mom's very favorite cookies, they always remind me of her!

Allie said...

Great twist with the pumpkin spice mix. I used to love helping my mom make these when I was growing up!

Aggie said...

I really love those kind of days...great cookies. Yum!!

The Blonde Duck said...

I love snickerdoodles! YUM!

bigredkitchen said...

I like to bake on over cast days too and I like the pumpkin spice for the cookies- such a nice change! They look great!

Barbara said...

Veronica, your cookies look heavenly. I had no idea that cream of tartar came from wine barrels. I'll have to ask my son, the wine maker, to check this out for me.
Thank you very much for supporting my new blog.

Honey Mommy said...

Those snickerdoodles look SO yummy!

I didn't know you could make them in a food processor. I'll have to try it out!

Veronica said...

honey mommy-I made them in a food processor pretty much out of laziness...;)

Flssgrl said...

I think maybe I will throw in some of those cinnamon chips by Hershey :)

Veronica said...

flssgrl-great idea with the cinnamon chips! I'll have to look for them.

That Girl said...

Snickerdoodles always remind me of making cookies with friends.

Grace said...

lovely twist with the pumpkin pie spice, although i must stick with my beloved cinnamon. i'm beginning to think i have a problem. :)

Candy said...

These look delicious. Mama used to make these all the time. Now she's on a ginger cookie streak.

Tracy said...

I love Snickerdoodles, although they are a bit of a production. The pumpkin pie spice was a great idea!

We Are Never Full said...

love this idea!!! i'm stealing it if you don't mind!

RecipeGirl said...

pumpkin pie spice? Fun idea. Snickerdoodles are my absolute favorite cookie. I've made many a variation on them. Have you ever tried adding cinnamon chips to Snickerdoodles? Delicious!

Flssgrl said...

Hey Veronica...I did make these and I did add those cinnamon chips that I had and they are delish! Thanks for sharing....I posted about them on my blog too!

1freshstart said...

Uh. That was me... with the snickerdoodle ice cream. Unfortunately (oh, I hate to admit this) I bought it. It's made by Blue Bell... which is only available in the Midwest (hence the hate to admit this part). I served it with the apple blobs for Barefoot. Maybe we can toy around and find a recipe? Snickerdoodles are totally loved in the Cat house.

~Cat

Meg said...

This post is the first hit when you google "snickerdoodle cookies food processor" and was just what I was looking for - yummy! Thanks, just 1 year late!