Snicker to the Doodle

Thursday, August 21, 2014

I asked Jack would I should name my post sharing my cookie recipe and that's the first thing he said. Ha! : D 

I've made this cookie a ton of times and it's just such a good, delicious simple, base cookie that I had to share. It's easy to make with what should be staples in your pantry/fridge.

What you need:

1 cup butter, softened
1 1/2 cup white sugar
2 eggs
2 3/4 cup ap-flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt


3 tablespoons white sugar
1 tablespoon cinnamon

What you do:

Preheat the oven to 350 degrees and throw a sheet pan into the freezer.
Cream the butter until it's light yellow and fluffy. Then add the sugar and continue to cream until fluffy again. Add your eggs 1 and at time until combined.
In a separate bowl, mix together the flour, baking powder and soda, and salt. I like to use a whisk which is kind of a hack to sifting.
Slowly add the dry mixture to the butter. You don't want to add it all at once or you'll have a huge puff of white all over your kitchen. You've been warned.
Once everything is combined, you want to chill the dough before scooping onto the sheet tray.
After it's cooled for at least 30 minutes, scoop out about 1 tablespoon and roll into a ball. Then drop into the cinnamon and sugar mixture and coat all sides. Then set them on to the chilled sheet tray sprayed with non-stick spray about 2 inches apart.
Immediately put into the hot oven. This keeps the cookies from spreading out into little crisps.
Bake until just golden brown and remove from the cookie sheet as soon as they are out. Put them on a wire rack to cool.
Once cooled, enjoy or keep reading for more yumminess!

Like I said, this cookie is super simple and easy to make. It's so much better made into an ice cream sandwich with your favorite ice cream.

Grab your favorite ice cream. Let it sit out for a few minutes to soften just a tad. It makes it easier to scoop.  Then scoop and smoosh between two cookies.


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