Welcome back to Cookie Monday! Enjoy this week’s installment!
Summer vacation has a lot of amazing things involved, from swim meets, to sleeping in (or so I’ve heard, my internal alarm clock gets me up by six every morning), to having sunlight past dinnertime. My favorite of all the summer indulgences is having the occasional afternoon devoted entirely to reading. I sit in my favorite chair in our living room with a ten pound stack of novels and cookbooks on my lap and spend a few hours or so just relaxing and reading. (By the way, if you’re in the market for a new book, I just finished House Rules by Jodi Picoult and I highly recommend it—it was hard to put down.)
Obviously, the perfect companion to fuel a reading marathon is a plate of cookies. These snickerdoodles are thick and fluffy, with a fragrant coating of ground cinnamon. When the cinnamon toasts while the cookies bake, the house gets filled with incredible smells of butter, sugar, and spice. People of all ages love these cookies, from young toddlers that call them “kickerdoodlies” (true story), to grandparents and swimming teammates.
When you find yourself lucky enough to have an afternoon off where you have no obligations other than to not do anything productive, whip up a batch of these cookies, grab your favorite book, and sit back and relax. After all, it is summer vacation.
Makes 3 dozen cookies
2 sticks unsalted butter (16 tablespoons)
2 cups granulated sugar
¼ cup milk
1 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
3 ¾ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
- Preheat the oven to 375F and line two baking sheets with parchment paper. Combine the coating ingredients in a shallow bowl until fully mixed.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the milk, eggs, and vanilla and beat until well combined. Add the baking soda, cream of tartar, salt and flour, then mix on low until just incorporated. Remove the bowl from the mixer and hand mix with a rubber spatula a few times to make sure that no flour streaks remain on the bottom on the bowl.
- Take 2 tablespoons of dough at a time, roll them into balls and then roll the dough balls in the cinnamon-sugar coating. Place cookies 2 inches apart on the prepared baking sheets, then bake for 13-15 minutes, rotating halfway through baking. Let cookies cool on the baking sheets for 3-4 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.