In the days immediately after the Boulder attack I found myself craving snickerdoodles. By Friday, I decided to bake a batch. As the first tray was crisping up in the oven, and the smells of cinnamon, butter and sugar permeated my kitchen, I understood what my brain had been trying to communicate — I needed comfort.
Baking is a classic stress reliever. Focusing on precise measurements and proper technique force the mind away from anxieties. Then the aromas buoyed by heat — they envelop the baker in a warm hug. Finally, the reward: biting into a freshly baked goodie. For that moment, everything disappears except for the sweetness. No stress, no anxiety.
There is a hominess to it all, but also a sense of control. If I follow the recipe, I can expect a (relatively) certain result. A port of calm within turbulence. Snickerdoodles are the perfect recipe for this because there is nothing fancy about them; they are the ultimate home-baked cookie, made with pantry ingredients, requiring no resting time.
It’s like they know why they exist and do their part to get their baker to the destination.
Who invented baking? Who recognized the potential in softened butter creamed with sugar and eggs? There is so much technique in that one fundamental process — and it’s not necessarily intuitive. Who discovered that alternating cold butter and dough would result in a flaky pastry? Even more basic, who discovered dough? We know from the Exodus that leavened bread existed in ancient times. But who discovered that milling grain would turn it into flour? I marvel at the inventiveness — and as I bite into sugar and spice and all that’s nice, I’m grateful.
Snickerdoodles
Ingredients
- 1 cup butter, at room temp
- 1 1/4 cup granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp. cream of tartar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 cup granulated sugar
- 1 Tbsp. ground cinnamon
Instructions
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Preheat oven to 350ºF for a chewier cookie or 375ºF for a crispier one.
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Cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs and beat until combined.
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In a separate bowl, combine flour, cream of tartar, salt and baking soda. Slowly stir it into the butter mixture. A wooden spoon is ideal; if you’re using an electric blender, make sure not to overmix.
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In a small bowl, combine 1/4 cup granulated sugar and 1 Tbsp. ground cinnamon.
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Shape dough into 1” balls (about the size of a small walnut) and roll in the cinnamon-sugar mixture. Place cookie balls about two inches apart onto lined cookie sheets. Bake for 8-10 minutes until just the edges are golden. Don’t overbake!
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Cool for five minutes before moving them to a cooling rack. (This is also the point where you should sneak a sample!)
