I now, finally, at age 33, understand the importance of speedbumps. Or not speedbumps exactly but those sandpaper-like bits that come before a stop sign to let you know it’s coming. All of my life I’ve lived in suburby/city areas, and I guess I thought those were just superprecautions, but no. When you’re driving 65 (or perhaps 70, not that I would in any way speed) on an interminable South Dakota road with nothing for miles except romantic rolling hills and ONE STOP SIGN slammed at the bottom of one of those delightful hills, those sandpaper things are awesome. Brilliant, in fact. And by the way, Mom, the speed limit is 65. I should have taken a picture to prove it, but seriously. Truth.
On to the Snickerdoodles. I made these for Shelley & Mike, and they required a little creative alteration, after which S&M declared them the greatest cookies ever. Maybe, maybe not. But since they were accidental, it seemed appropriate to write it all down. I didn’t take a photo, but maybe Shelley will comment with her testimonial.
6.5 oz butter
1 1/2 cups sugar
1 1/2 tsp vanilla
2 1/4 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp lemon juice
1/4 cup milk
- Cream butter, sugar, eggs and vanilla together in your mixer.
- Add flour, baking soda and salt and mix until incorporated.
- Add baking soda, lemon juice and milk and mix until incorporated. It’s going to be a sticky batter. No worries.
- Mix a bowl of sugar and cinnamon together. This is not a science. I like heavy cinnamon. Some people get grumpy about that. Make yourself happy.
- Use a spoon to dig out balls of dough, drop each in the mixed cinnamon sugar, then roll the ball around until covered and drop it on a greased baking sheet. Don’t worry about making them pretty. They just need to taste good, and they’ll be pretty anyway. Do this (obviously) until you run out of dough or get so sick of the process you have to freeze the rest.
- Bake each sheet of cookies at 350 degrees for 14 minutes, then take the pan out and let the cookies rest on the pan for a few minutes before moving them to a cooling rack. This will allow the cookies to finish cooking slowly outside the oven, so they are crispy and chewy at the same time.
That’s it! Go make some now! Especially you, Shelley! P will love rolling the dough in the cinnamon sugar. And Mike will love cleaning up the mess!
Hugs from Chamberlain, SD, the nicest town I’ve ever visited. I mean with the nicest people. Not that the buildings are bad or anything.And not that other people in other places aren’t nice.
Forget it. I’m going to bed.