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.
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.