The snickerdoodle is such an underrated cookie. It doesn’t have the flashiness of white chocolate macademia or double chocolate chip, but it’s always been one of my favorites growing up. When the boyfriend mentioned he’d never even heard of snickerdoodles, I figured it just had to be on this week’s bake list.
Snickerdoodles might also be the easiest cookie to make of all time. It’s literally just the basics – flour, sugar, eggs, and butter. Oh, and cream of tartar I guess. Chill, smother in cinnamon sugar, and pop ’em in the oven.
Things I learned…
Really chill your damn dough. Unless you want a melty giant cookie.
Over-creaming also leads to melty giant cookie. Don’t cream whilst starting a new gripping series where you lose all track of what you’re doing.
As you can see, mine went real melty cookie so they turned out extra thin. One even had an air pocket – like the world’s sweetest pita. Mistakes aside, they still turned out chewy and delicious and I will most definitely be baking them again.
You know the best thing about having sisters? It’s like having mandatory friends – friends who visit and bring you food. You know what’s even better than a sister? A little sister who likes to bake, which mine does. Hallelujah! Baby sister Bee was in town a few weekends ago to deal with some grad school applications and she brought me up some fresh baked biscotti!
When she was just a little tot in elementary school, I remember her attempting to bake lemon bars by herself one Saturday morning and being absolutely crushed when they came out terribly. So adorably sweet. Such terrible, terrible burnt lemon bars.
Well, she’s come a long way from those days! Because these biscotti were absolutely addicting. They were dense and doughy but crispy on the edges. Each bite was chock full of crunchy almond bits and chewy sweet pieces of dried apricot. They probably should have been a bit crispier, but Bee says she may have over done it with the orange juice. Remind me to tell you another time why we always called her the juicer growing up!
I killed about four of them and then decided later that evening that they would go great with jam. So cue some last minute midnight jam making! Nothing fancy – I had a bag of frozen mixed fruits (namely strawberries, peaches and pineapple) that I use for smoothies. I threw some of those in a pan with some orange juice, a bit of stevia, and some cinnamon. Soften, smash, reduce and voila! Jam!
I let it cool in the fridge overnight and treated myself to some biscotti and jam with my coffee the next morning. Yum! Anywho, if you don’t have a little sister to do your baking for you, try out this recipe she used: Orange, Almond & Apricot Biscotti.
Some tips from baker Bee if you do:
Bake at a higher temp. It takes much longer to golden than expected.
Measure out your juice.
Cut smaller pieces on the diagonal if you want to get the full 24 slices.
It’s a super sticky dough. Get ready to put use some elbow grease.