In my stack of cookbooks I came across one of my childhood favorites: The Cookie Book, which is torn, tattered and full of grease stains from my young hands. And since it’s a cloudy Saturday, I thought what better way to spend part of the day than to bake cookies with Toddler S (who turned 18-months old yesterday). The Cookie Book features a recipe for each month of the year, and since it’s October we’re going for that month’s cookie: the snicker doodle. I know Toddler S will like those and I’m sure she’ll have fun rolling the cookie dough balls into the cinnamon-sugar mixture.
I think the book is out of print but you can read more about it and buy a used one here. I’m sure any kids in your life would love a copy as much as I did.
Ingredients
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 1/4 cups flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp cream of tartar
1 tablespoon granulated sugar
1 tablespoon cinnamon
Make the cookie dough
In a large mixing bowl cream together butter and sugar. Add egg, then beat together. Set aside. In a separate bowl, sift flour, salt, baking soda and cream of tartar. Add half the sifted ingredients into the egg mixture. Stir with a mixing spoon, then add the rest of the dry ingredients. Cover the bowl and place in refrigerator for one hour.
Just before you are ready to remove the dough, preheat oven to 400 degrees. Mix the sugar and cinnamon together on a small plate. After the hour is up, remove cookie dough. Break off a bit of the dough and roll it into the size of a walnut (yield about 24 cookies). Then roll the ball in the cinnamon-sugar mixture and place onto a cookie sheet. Repeat until you use all the dough, leaving enough room around each ball. Bake for about 10 minutes (until balls have flattened and are brown around the edges). Place onto wire rack with a spatula.
