Our favorite Snickerdoodle Cookies

Something remarkable happened to me the other day. Something so …. mind boggling…. so out of the ordinary… so … out of character for me.

By now you’re asking yourself, what was this phenomenon that occurred?

Ready for this?

Two nights ago, a “friend” informed me (via text, of course) that I have no manners and I am rude …..

And because of that, I was rendered momentarily speechless…..

Hard to believe, I know… and you can stop snickering now.

Me? Rude? No manners? Really? Normally I’m never at a loss for words……but honestly, I sat back for a moment and said to myself, “say what?!”

Of course, the irony here is that she didn’t have the courage to call me and talk, she hid behind her phone and texted me this lengthy dialogue, so who is the one with no manners?

So after reading her rhetoric, I thought about the kind of person she is…. and rapidly came to the conclusion that true friends don’t stamp their feet and start name calling when things don’t go their way. Which is exactly why she became frustrated with me, because I wouldn’t do everything her way. I have a mind of my own (even though it is in danger of malfunctioning sometimes) and can think for myself, so clearly that threatens her ability to coerce me into going along with whatever she deems appropriate (or in this particular case, inappropriate) at the time.

The end result? Sad to say, but I haven’t given it a second thought. It’s a shame when a friendship goes awry, but hey, as we all know, life goes on…….

I think I’ll go home today and bake up a batch of these. There’s something about the cinnamon/sugar combination that is exceptionally comforting 🙂

My favorite Snickerdoodles – adapted (barely) from Sweet Melissa’s Baking Book

½ pound (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 large eggs
1 tsp vanilla extract
2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tarter
1 teaspoon baking soda
¼ teaspoon kosher salt
For the cinnamon sugar:
1 ½ teaspoons ground cinnamon
½ cup sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2-3 minutes. Add the eggs and vanilla and mix until combined.

In a separate bowl, whisk together the flour, cream of tarter, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. Portion the dough out onto a baking sheet lined with parchment and chill until firm, at least one hour (or cover with plastic wrap and chill overnight).

Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

For the cinnamon sugar: Combine the cinnamon and sugar in a small bowl.

Roll the dough balls in the cinnamon sugar and place the cookies 2 inches apart on the prepared cookie sheets. Flatten them slightly with your fingertips so they stay put.

Bake for about 10-12 minutes, or until the bottoms are slightly golden in color. These cookies are supposed to be chewy, so do not overbake. Remove to a wire rack to cool.


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