So, have you all planned your Thanksgiving menus yet? We haven’t. I know we need to but it’s been pretty busy around here, plus we always seem to wait until nearly the last minute to make decisions on our menu. It’s hard to decide when you have a big family and everyone has their favorite dishes.
In case you’re wondering, the country of Chile doesn’t actually celebrate Thanksgiving. That’s just us crazy North Americans. It’s part of our family tradition we can’t just skip it because of where we live. Why should it matter where we are on the planet? You can’t just skip a holiday that is so meaningful and, well, so much fun too.
I love Thanksgiving, and besides, I think everyone should have at least one day a year that they take some time to be truly thankful for their blessings and, of course, eat enough to make their belt feel too tight. Okay, I’ve never actually had a go-to recipe for snickerdoodles before. I know that I’ve made them a few times a while back but I’ve never found “the” recipe, you know? It’s hard to get that texture that everyone wants in a snickerdoodle. That perfect crinkle look. I tried a few recipes to get it right when I made these.
It was pretty funny too. I had plates of different batches all over the counters and I kept asking for tasters to help me decide what needed changed. Luckily I have quite a few people around that are always willing to make the sacrifice.
Every household needs a good recipe for such a classic holiday cookie. You just do. The smell of warm cinnamon and sugar while you bake these is guaranteed to flood your house with the smell of Christmas. Also, I should probably warn you that they are dangerously addictive.
- 1 egg
- 3/4 cup (1 1/2 sticks) butter
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon soda
- 1/2 teaspoon cinnamon
- 2 1/4 cup flour
- 1/2 cup sugar
- 2 teaspoons cinnamon
- Pre-heat oven to 350 degrees F (180 C).
- Beat butter and sugar until creamy, then add egg. Mix in all other ingredients ending with flour until completely mixed. Combine sugar and cinnamon in a small bowl for rolling dough in.
- Roll into 2-3 teaspoon sized balls, dip in cinnamon/sugar, and place 2 inches apart on parchment lined baking tray. Bake for 6-7 minutes until the centers don't look wet. The key with these is not to bake them too long. You want them to be just past that done spot right before they get crunchy, unless you prefer crunchy cookies. Then you can bake them for closer to 9 minutes.
- Remove to cooling rack and cool for at least 5 minutes before serving.