Soft and Thick Snickerdoodles.

The holiday baking posts continue with these yummy snickerdoodles!

Snickerdoodles seem to fly under the radar. They’re simple, which is why they don’t get a lot of attention, but I think their simplicity is what makes them so wonderful. They are soft, chewy, and sweet, with just a hint of warm cinnamon flavor. I hope to inspire you to make some with this post; they’re worth it!

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The title aptly describes the texture of these cookies: soft and thick. They aren’t cakey or dry, but instead perfectly chewy. They get rolled in a little bit of cinnamon sugar before baking which makes them look beautiful but also adds a nice sugary crunch in each bite.

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A note about the recipe… you MUST make sure your butter is very, very soft. I have made these twice now. The first time the batter was extremely crumbly to the point where I had to add a little bit of water to help it come together. The second time I made sure my butter was at room temperature for a few hours before baking, and I noticed the flour incorporated much easier. I recommend not adding all the flour at once. The first time I used the full 3 cups, and the second time I only used 2 3/4 cups because I was afraid they would be too dry. Just keep an eye on it and make sure you will still be able to roll them into balls.

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Happy baking! : )

Soft and Thick Snickerdoodles

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 and 1/3 cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (I only used 2 3/4 cups)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Topping ingredeints:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  1. Preheat the oven to 375F. (Check your oven temperature…mine runs very hot so I baked them at 350F for about 14 minutes!)
  2. In the bowl of a stand mixer, beat the butter until smooth. Add the brown sugar and beat together on medium speed for several minutes, until light and fluffy. Add the egg and vanilla, and beat to combine.
  3. With the mixer on a very slow speed, slowly add the cream of tarter, baking soda, cinnamon, salt, and flour (about a cup at a time). You will likely have to mix the last part by hand because the batter will be so thick.
  4. Line a cookie sheet with parchment paper and set aside. In a small bowl, combine the sugar and cinnamon together.
  5. Take no more than 2 tablespoons of dough and roll into a ball. Roll in the cinnamon sugar mixture, then place on the cookie sheet. Repeat with remaining batter.
  6. Bake cookies for 11-12 minutes. They should still be very soft and almost appear underbaked, but they will continue baking on the cookie sheet. Allow them to cool on the cookie sheet for 10 minutes before transferring to a cooling rack.

Recipe adapted from: http://pastrychefbaking.blogspot.com/2013/09/soft-thick-snickerdoodles.html

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The Best Apple Pie EVER.

*Edited November 2014-Got a new camera and updated pictures!

First of all, I am so sorry for the lack of posts!! The past month has been a whirlwind, and I have so many recipes to share with you. Since Christmas is next week, I’m going to post some of my favorite sweet treats in the next few days. Get ready!

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Here is the first installment of such posts: the best apple pie ever. Declaring a recipe as “the best ever” is a bold statement. I don’t take it lightly or use it often. I’ve made this pie over and over again, and each time the friends and family I share it with agree that it is the best apple pie. So, dear readers, today I’m going to share how to make this holiday staple!

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So, what makes this apple pie so special? Let’s take a look at some key ingredients. The type of apple you use does make a difference. I use granny smith, but I’ve successfully made it with other varieties. As long as you choose a hard, tart apple, the end result will be delicious. Honeycrisp apples are great for baking as well.

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The apples are tossed in an incredible mixture of butter and sugar which you boil on the stove, creating a caramel-like sauce. Cinnamon, nutmeg, and vanilla flavor this filling as well. I like to reserve about 1/3 of a cup of this filling to brush on top of the pie crust. With this trick, the top layer of pie crust becomes flavorful, sweet, and turns a beautiful golden-brown color.

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Making homemade pie crust, in my opinion, is non-negotiable. I made two batches of my one minute homemade pie crust in the food processor. It only takes a few extra minutes to make your own, but the difference in flavor is undeniable.

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No, this is not a “healthified” recipe. Yes, there is a LOT of butter and sugar. It’s a recipe I only make once, maybe twice, a year to share with family and friends on holidays, and I don’t cut any corners on it. Look no further for the best apple pie recipe ever–this is it!

The Best Apple Pie Ever

Ingredients:

  • 2 batches of my one minute homemade pie crust (or 1 if you roll it out very thinly!)
  • 7-8 small granny smith apples, peeled, sliced, and cored
  • 1 stick butter
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla

1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.

2). Preheat oven to 425F.

3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.

4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.

5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.

6). Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.

7). Allow the pie to cool before serving. Enjoy!

Serves: 8-10 people.

Recipe adapted from: http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/. 

Adapted recipe courtesy of Audrey’s Apron.