CookieS, anyone?

There’s something to be said about “eating your feelings”. Let’s apply that to cookies.

If you’re happy, the cookies are perfect.
If you’re angry, they burn.
If you’re sad, they’re undercooked and perhaps even raw.
And if you have mixed feelings, the result is a surprise (hopefully good).

Saturday, I baked a few dozen snickerdoodles. I typically don’t make cookies (even though I love them) because they don’t last long in my house and they pack on the pounds. My dentist, however, would probably love if I did. :-) So I made an exception. Especially after learning that they’re my mom’s favorite.

David Beveridge posted this yummy snickerdoodle recipe on Tfrecipes.com. It’s his great grandma’s recipe. Cool, right?

GRANDMA RUTH’S SNICKERDOODLE COOKIES

Time: 35 minutes
Yield: 36 (my results yielded more…happy, happy!)
Number of Ingredients: 9

Ingredients

• 1 ½ cups white sugar
• 1 cup softened butter
• 2 eggs
• 2 ¾ cups all-purpose flour (or gluten free flour...I recommend the King Arthur brand found on Amazon.com, as it is both good and cost effective)
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt
• 2 tbsp white sugar
• 2 tsp ground cinnamon

Steps 

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
• Mix 2 tablespoons white sugar and cinnamon together in a bowl.
• Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy (and just pretend there are zero calories if that’s what you’re worried about)!

PS: Here’s a picture of my cookies (I can attest that they were very good):