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.
It has literally been a year since my last blog post – oops? What can I say, sometimes life gets away from you. Anyway, hope you’ve all been well and safe, especially in these hard-times. I’m not going to lie, for the first half of this shelter-in-place business, I was doing a lot of takeout and frozen pizzas. I was eating my feelings, don’t judge me. But then, my little sister moved in with me and I figured I should really be feeding her something other than fried chicken. Maybe even a vegetable or two. Coincidentally, we happened to watch Julie & Julia the first week she was here, which made me realize that for all the cookbooks and food magazines that I collect…. I haven’t used a single recipe from one.
So now, I’m on my own Julie & Julia adventure minus the Julia Childs bit and the super aggressive pace. BUT I do want to try making one or two recipes from my cookbooks each week, starting with (surprise surprise) Pot Pie Soup from Chrissy Teigen’s Cravings.
I don’t want to be one of those scroll-for-ten-years-before-you-get-to-the-recipe bloggers, so I’ll try to always post the recipe or share a link right at the top. This seems to be a pretty widely made one, so you don’t have to buy the book to try it.
Full Disclaimer – I cheated. Instead of making the pot pie crackers, I just bought a sheet of puff pastry, cut those into little squares, and popped them in the oven instead. But even without the crackers, this soup was wonderful. It tasted exactly like a pot pie, but a creamier, richer version. Huge fan.
Five-ish years ago, I went to Texas for the first time and the very first meal I had there was a pot pie. It was served in a little dish with a little pocket of crust right on top instead of as a traditional pie. This recipe reminded me so much of that. That trip wasn’t the greatest, but that pot pie sure was. This soup is just as good.
Great for meal prep – reheats deliciously!
Doesn’t take too long to whip up once you’ve got all the ingredients diced up
Little sister ate all my Tums after this. All that butter = heartburn
Has anyone else tried any other recipes from Cravings? Any recommendations? If you’ve made this one, is it worth doing again with the full from-scratch crackers?
I’ve kind of always loved Valentine’s Day. Single or not, it just seemed like a good reminder to get a little cheesy and share some love. I wanted to do something a little special for my guy this year, but between training and work I didn’t have a ton of time. Cue the easiest cookies in the world.
Warning: If you’re not the type of person to eat peanut butter just straight out of the jar, this is not the cookie for you, my friend.
Preheat oven to 350°F . Whisk together eggs and brown sugar.
Fold in peanut butter, vanilla extract, and your toppings of choice. I’ve been craving butterscotch cookies so I tossed in plenty of chips into the dough.
Freeze dough, then scoop cookies in desired size/shape onto a baking pan. Freeze again for 15 minutes.
Sprinkle each with a little bit of sea salt and pop those babies in!
They should take anywhere between 14 – 18 minutes to finish depending on how chilled the dough is. Just keep an eye on the color and pull them out when they’re golden. They don’t flatten too much, so don’t wait for that!
The freezing is an important step! This helps the cookies keep their bite-sized ball shape and finish with that crispy on the outside, dough-y in the middle texture that I love.
I didn’t have a little scooper so my cookies were more mismatched and oddly shaped, but honestly still wonderful. Weird-looking sweets is part of the charm in baking from scratch anyway, right?
I wish I had nicer photos to share, but I baked these in the wee hours of the night and didn’t stop much to capture the steps. Whoops! They’re delicious, though. D-E-L-I-C-I-O-U-S! My peanut-butter loving valentine ate ten for dinner. If I weren’t on a diet, I absolutely would have too.
It’s such a simple recipe, I feel like you could really go crazy with it. I have a hunch they’d make fantastic cookie sandwiches with some jam in between. PB&J, anyone?
I don’t really bake much, but this was so much fun. What are your favorite baking recipes? I’d love to try them out!