Brown Sugar Snickerdoodles

Snow day! There’s something about snow that makes me want to bake. I think it’s the way the snow drifts in the wind like sifted flour and clumps up along walkways like dough. I have a feeling I’m not alone in this association. Snickerdoodles are a classic cookie from New England and we New Englanders are no strangers to snow.

Snickerdoodles are normally made with just granulated sugar, but brown sugar makes for a richer flavor – good to know if you find yourself snowed in and low on granulated sugar, with a hankering for snickerdoodles. Doesn’t this happen all time?

The following recipe turns out a buttery, crisp and sweet snickerdoodle, perfect for snow storm baking.

Note: I recommend using a stand mixer with a paddle attachment.

Brown Sugar Snickerdoodles – makes 24 cookies

1 C butter, softened
1/2 C brown sugar
1/2 C granulated sugar
1 egg
1 1/2C flour
1/2 t baking soda
1 t cream of tartar
2 T sugar
1 t cinnamon

Pre-heat oven to 375.

Cream the butter, sugar and egg.

In a separate bowl, combine the flour, baking soda and cream of tartar. Sift the flour mixture into the butter mixture and mix together to form a dough. If using a stand mixer, run on low for at least a minute.

Combine sugar and cinnamon in a shallow dish.

Scoop the dough and roll each into one inch balls. Roll each ball of dough in the cinnamon and sugar mixture. Place each onto a baking sheet at least 2 inches apart. (Seriously. These fellas will spread out as the melt).

Bake for 9 – 10 minutes. Remove from oven and allow to cool on a cooling rack.

Serve with milk and watch the snowflakes fall from your living room window.