Sugar and Spice

Si and I are staying in Ho Chi Minh City again for Christmas this year, but we plan to have a great weekend with visiting friends and making up for some lost movie time from the past few months. Ridiculous I know, but we actually blocked some time on our calendars a couple of months ago to have some one on one time this weekend. Our schedules have been all over the place and this is the first full weekend in 2 months that we both do not have school and/or work engagements.

After my Sunday with gingerbread cookies, I had to find an easier cookie recipe that I could bring to my project members. With the ingredients I had on hand, I wanted to bring a touch of Christmas flavor. Seeing snickerdoodle recipes floating around, I read the ingredients and knew I could handle these cookies on a busy weekday.  I turned to one of my favorite blogs for the recipe. I did have to adapt the recipe since cream of tartar is a little difficult to come by out here, but I left the original recipe intact with my notes.

What’s very exciting about giving these cookies away is that I will be introducing my team members’ to their very first taste of the buttery, cinnamon and sugar crusted snickerdoodle.

Merry Christmas from Vietnam!

(Adapted from Martha Stewart, from Smitten Kitchen)

2 3/4 cups all-purpose flour
2 tsp. cream of tartar*
1 tsp. baking soda*
1/4 tsp. salt
16 tbsp. (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tbsp ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. In my case, I used my biceps to substitute the electric mixer. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. Chill the dough overnight or a couple of hours. I chilled the dough overnight after my previous experience with gingerbread.

Once the dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack

* Don’t have cream of tartar like me? Substitute cream of tartar with 2 2/3 tsp of baking powder and change the 1 tsp. of baking soda to 1/3 tsp.

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