The perfect cookie - Snickerdoodles

Soft on the inside, crispy on the outside, and with just the perfect amount of sweetness and cinnamon, Snickerdoodles are my absolute favorite Christmas cookie. Look how beautifully fluffy they are! 

My dad has been making snickerdoodles for years. A few years ago I told him I was going to try making them myself and he seem surprised. He knows I'm not a baker so he warned me that snickerdoodles are hard cookies to make. I took that as a challenge.

I knew that the key ingredient in snickerdoodles was cream of tartar. This special ingredient is what separates snickerdoodles from other sugar cookies. The cream of tartar is what gives them their tangy chew, everything I love about a good snickerdoodle.

I didn't find these cookies to be difficult at all, and my daughter had the best time coating the cookies with cinnamon sugar. These cookies will always be on my Christmas baking list!

Snickerdoodles

Source: Real Simple

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp Kosher salt
• 1 c (2 sticks) unsalted butter, at room temperature
• 1/2 c light brown sugar
• 1 1/4 c granulated sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon

Directions

• Heat oven to 375 degrees F.
• In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.
• With an electric mixer or in the bowl of a stand mixer, beat the butter, brown sugar, and 1 c of the granulated sugar on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs and vanilla.
• Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
• In a shallow bowl, combine the cinnamon and remaining 1/4 c of granulated sugar.
• Form cookie dough into balls (each equal to 1 level Tbsp). Roll the balls in the cinnamon sugar mixture and place on parchment lined baking sheets, spacing them 2 inches apart.
• Bake until the edges are golden, 12-14 minutes.
• Cool slightly on the baking sheets, and then transfer to wire racks to cool completely.

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The Best Chewy Cafe-Style Chocolate Chip Cookies

   

Snow days and baking - they just go together.

Last week we had what I hope will be our last snow storm of the year. It was a good one, too, with about 10 inches of light and fluffy snow. We played outside for a bit and when we came in, we got to work baking.

I have made chocolate chip cookies in the past and have had success with some recipes and have had major failures. So before we went out to play, I searched for a really good chewy cookie recipe. I found one and after reading all of the amazing reviews I had to try it. My 4 year old had SO much fun making these - she did all of the measuring and formed the cookies.

Now, my husband is VERY honest giving his feedback on things I make. He always does it in a constructive way, like saying that the dish could use more heat, more salt, more texture, etc. So when I popped one of these cookies in his mouth as he was going by the back door with the snowblower and he immediately raised his eyebrows in a "wow" way, I knew they were good. Later he said they were the best cookies I ever made. I agree! We ate a few right out of the oven and they were crispy on the outside and super gooey and chewy in the middle. Even better, once they cooled they stayed that way. This will definitely be my go-to chocolate chip cookie recipe.

Chewy Café-Style Chocolate Chip Cookies

Source: Host the Toast

 

Ingredients

• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 1 ½ sticks (6 oz) butter, melted and cooled
• 1 cup light brown sugar, lightly packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups dark chocolate chips (I used semi-sweet chocolate chips which the author recommends for better melting)

Directions

My notes in italics

• In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
• In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer (I used my Kitchen Aid on speed 2) for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
• Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
• Cover and refrigerate the dough for 30 minutes to an hour.
• Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
• Scoop ¼ cup of cookie dough at a time and roll into balls (I made mine just a bit smaller - they were still really big cookies!!!). Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
• Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Note from author: Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! I baked the cookies for 13 minutes and they were perfect.
• Repeat with remaining batches, until all cookies are baked.

   

A Fun Take on Chocolate Chip Cookies - Krispies!

I was looking for a new cookie to make. Knowing that my family loves Chocolate Chip Cookies I started my search there. Then I stumbled upon these cookies with Rice Krispies and a Chocolate Rice Bar. Sounds good, right?

Well, they were! Think about your favorite traditional chocolate chip cookie with a fun surprise - the crunch of the Rice Krispies! Using a chocolate bar instead of chips was also a fun twist. 

Even better, these are so easy that I made them with my 2 year old! Baby girl and I had so much fun making them, too! She kept stealing little bits of chocolate and even grabbed a bit of cookie dough before I could stop her. At one point she blew on the bowl of flour and was so surprised when it flew all over her face - I wish I had my camera ready for that moment!

These cookies were so good! I think I'll even make them again for Christmas.

Krispies

Source: Cookies on Friday

Ingredients

• 2 c flour
• 1/4 tsp salt
• 1 teaspoon baking soda
• ½ cup brown sugar
• ½ cup sugar
• ¾ cup butter, softened
• 1 egg
• 2 teaspoons vanilla
• 1 cup crispy rice cereal
• 6 oz. chocolate bar OR a chocolate rice bar, chopped 

Directions

• Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or with parchment paper. 
• In a small bowl, combine flour, salt, and baking soda; set aside.
• In a large mixer bowl, beat brown sugar, sugar, and butter.
• Add the egg and vanilla. Beat on medium until fully combined.
• Add flour mixture and stir on low until combined.
• Stir in the crispy rice cereal and the chopped chocolate bars.
• Drop by teaspoonfuls onto the prepared baking sheets. Bake for 10-12 minutes until set and light golden brown.
• Transfer cookies with a spatula to a wire rack to cool completely. And definitely eat one while they are still warm!!