Lately I have been taking my role as a Baseball wife more seriously. Well, really not so serious, but just having more fun with it :). I am pretty much at home all day, working, baking, and preparing dinner. Then I go to the baseball games at night. While I’m at home baking away, I’ve been baking a lot more treats that I can give to the baseball players. My husband brings the baked goods into the locker room or the bus, and they enjoy them after the game. I love seeing people enjoy what I bake, and they love having something sweet to eat after the game. It’s a win-win situation!
There are only certain treats that I can make for the players. Cookies, brownies, rice crispy treats – They need to be portable, hand-held, smaller treats. It’s just a lot easier that way. I really can’t bring a whole cake or pie to the game, that would be way to hard to serve and eat.
One of the first treats I made for the baseball team was these Snickerdoodle Cookies. I wanted to bring them a baked good that was so good that they would be hooked and would be asking for more :). These cookies were the perfect way to start. They loved them! And ever since that night they have been asking for more of my treats!
This cookie has everything you want in a good Snickerdoodle Cookie. They are so soft in the middle, and crispy on the edges. The cinnamon and sugar taste is perfect and not too overwhelming. And at first while I was making them I thought they would be too buttery, but they weren’t at all. The butter attributed to the great soft texture.
A snickerdoodle cookie is basically just a sugar cookie rolled in a cinnamon-sugar mixture. So I am really anxious to get in the kitchen and make this recipe without rolling the dough in cinnamon-sugar. I really feel that these would be just as great on their own, without any added cinnamon or sugar. I also want to try adding chocolate chips, or other mix-ins, to this cookie dough. It would be great to have another base cookie recipe that is more sugary (and doesn’t have the addition of brown sugar).
I hope you enjoy these as much as I (and the baseball team) did!
For Printable Recipe, Click here!
Makes: About 45 Cookies
2 ¾ cups All Purpose Flour
2 tsp. Baking Powder
½ tsp. Salt
2 tsp. Cream of Tartar
1 cup (2 sticks) Unsalted Butter
1 ½ cups Sugar
1 ½ tsp. Pure Vanilla Extract
2 tsp. Cinnamon, For Rolling
2 tbsp. Sugar, For Rolling
Preheat the oven to 350 degrees F. Line 4 baking sheets with parchment paper or a silicone mat.
In a medium bowl, sift together the flour, baking powder, salt, and cream of tarter. Set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time. Gradually add the dry ingredients on low speed. Mix in the vanilla, and beat until fully incorporated.
In a small bowl, combine the cinnamon and sugar. This will be for the rolling the cookies in. Using a small cookie scoop, or a tablespoon, scoop round of dough and roll them into a ball in your hands. Drop the ball in the cinnamon-sugar mixture and roll to coat it completely. Place the ball of dough on the baking sheet. Continue until you have no dough left.
Bake the cookies in the oven for 10-12 minutes, until the edges start to turn light golden brown. When finished, let the cookies cool on the baking sheet for 2 minutes and then transfer to a cooling rack to cool until warm or room temperature. Serve and Enjoy :)!
These cookies can be stored in an airtight container (or zip-top bag) for about one week. They can also be frozen for longer storage time.
Recipe from Baked By Rachel.