I don’t make many cookies in the warmer weather. Oh, I make them, just not as often. The oven heats up the kitchen. I think most cookies are sort of winter food anyway. (Except S’more cookies. . . definitely summer cookies!Plus, I tend to crave more fresh fruit (ie: pies & crisps & cobblers) in the summer. As soon as fall rolls around I want lots of cookies and brownies and heavy cakes more often.I could actually really go for a rhubarb crisp or pie right about now. Alas, I have no rhubarb this year. But I did just eat a bowl of fresh cherries and they make me very happy.
I made these cookies a couple of weeks ago before it got warm out. It was actually pretty cold still since spring made a late appearance here in Michigan. I don’t really remember snickerdoodle cookies being on my radar when I was a kid. My dad loves them so I assume my mom made them from time to time but I just don’t remember it. I like snickerdoodles but my preference often runs to chocolate as opposed to cinnamon.
These cookies are very soft and chewy. Perfect texture for my taste.I have a big sweet tooth. (Shocker!) Really the sweeter and more sugar coated the better. I like the texture these cookies have after rolling them in sugar.
That said, my sweet tooth has been moving over for my “veggie-tooth” right now. I think the nice weather and the fact that we just got our garden in the ground is fueling it. We’ve had eggplant twice this weekend and I couldn’t wait to roast some nice fresh radishes I got at the market this weekend. (I roasted them with the eggplant for a veggified take on tacos.) My own radish seedlings are getting quite big already and I can’t wait to harvest a few!
Back to cookies. . .pretty sure these cookies would be perfect for ice cream sandwiches. And those sandwiches would be perfect for a cook out. Which means they ARE summer food! See. . I can justify any sort of baked good!
2 sticks butter, room temp
1 1/2 cups sugar
1 tsp vanilla
2 3/4 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt
In a mixing bowl, cream the butter and sugar together until fluffy. Add the eggs & vanilla. Add the flour, baking soda, cream of tartar & salt. Mix well.
In a separate bowl mix together granulated sugar and cinnamon to make a small bowl of cinnamon sugar. I usually use about a cup of sugar and 2 Tbsps cinnamon but you can adjust the amount of cinnamon to make it as strong as you like.
Scoop out balls of dough about the size of a tablespoon and roll in the cinnamon sugar. Place the dough balls on a baking tray lined with parchment paper. Bake at 350 degrees for 12 minutes.