Now I`m just a novice in the kitchen. And when I say novice, I`m being nice. I don`t ever REALLY know what I`m doing, just mix things together, see what happens. It`s like an experiment.
This is why I like baking/cooking. It’s like an art and a science in one. So when I went to bake these cookies, I didn’t know whether I should make them on parchment paper, or on a straight on a baking sheet. (Actually, this is what goes through my head every time I make cookies)
So this was my first time making snickerdoodles. I’ve never heard of them before, but making them was very fun. And it also made a LOT of cookies. Which made me a LOT of happy.
-1 cup sugar
-1/2 cup butter, melted
-1 egg, room temperature
-1 egg yolk, room temperature
-1 teaspoon vanilla extract
-1/3 cup sour cream
-1 cup all purpose flour
-1 cup whole wheat flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 teaspoon cinnamon
-1/4 cup sugar
1. Preheat the oven to 350˚F.
2. In a large bowl, cream together the 1 cup of sugar and butter until light and fluffy. Beat in the egg, egg yolk, vanilla and sour cream until fully combined.
3. In a medium bowl, combine both flours, baking powder, baking soda and salt.
4. Slowly pour the dry ingredients into the wet ingredients, mixing until fully incorporated.
5. In a small bowl, combine cinnamon with 1/4 cup of sugar
6. Form little balls with the batter and dip the tops into the cinnamon sugar. Place on a lightly sprayed baking sheet (or a baking sheet lined with parchment paper)
7. Bake for 10-12 minutes, or until the edges are golden. Transfer to wire racks to cool completely.