"Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap."
These Snickerdoodles earned me the coveted title "Best Cookie Baker of Thurston County." Here's how it went.
The night before we decided to go to the fair, at approximately 9 pm, I looked at their website to see what was going on that day. Turns out they were having a different baking contest each day (apart from the entries displayed at the fair.) The day in question was cookies, the day after chocolate cake and so on. The cookie contest stated that the winner will be named "The Best Cookie Baker of Thurston County." It also mentioned that if you bring a plate of cookies to enter you get into the fair for free. I like free stuff, so I went to the kitchen, revved up the oven and got to work.
It was all so last minute, that's why no pictures of cookies, only fair animals. The one picture of cookies (above) I took after the fact with the remaining cookies at home.
What type of cookies should I bake? I thought. I went through a list of possibilities in my head. Chocolate chip? Too boring. Chocolate chocolate chip? Too rich, not everyone likes rich. Lemon? Not everyone likes lemon. And so on.
Snickerdoodles were it. Most people like cinnamon, sugar and butter. Remember when they did the study where they found out that men prefer the scent of cinnamon rolls baking over any other scent? I rest my case.
Not to mention I've heard these cookies described as "crack cookies." Due to their addictive qualities.
|What a bunch of lazy pigs|
As you already know, I won! First place! I not only got into the fair for free, I won this lovely blue ribbon, a $25.00 dollar gift certificate to a local restaurant and of course the title of The Best Cookie Baker of Thurston County.
This is a recipe I've tweaked over the years to adapt to my taste, and not to mention blue ribbon status. Crisp on the outside and chewy and soft on the inside. I like to use half butter and half butter flavored Crisco because Crisco gives them a more crisp exterior than using all butter. (Butter has 14%-18% water, Crisco is pretty much solid fat) If you prefer, you may substitute more butter for the Crisco but they won't be as crisp.
this recipe was created by me, Melissa Graham aka The Alchemist
1/2 cup butter (1 stick) (113 g.), softened
1 1/2 cups (300 g.) white sugar
1 Tablespoon vanilla extract
1 teaspoon butter flavored extract-optional-I have this ingredient in the house so I use it to boost the butter flavor, but if I didn't already have it I don't think I'd buy it just for this. (But I did use it in the winning cookies. FYI.)
3 1/2 cups (525 g.) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Cinnamon and sugar mixed together for rolling cookies
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6.
Cream together the butter and butter flavored Crisco till fluffy. Add the sugar and beat again for about 2 minutes until really light and fluffy. Now add the eggs, vanilla and butter extract (if using) and beat well for about a minute. Scrape down the bowl with a rubber scraper/spatula and then beat again for another minute.
In a separate bowl add the flour, baking soda, salt and cream of tartar. Whisk together to blend.
Add the dry ingredients to the wet and beat till all is incorporated.
Line a baking sheet with parchment paper. Scoop out dough using a 2 Tablespoon size disher. Roll cookies in cinnamon/sugar mixture.
Bake on prepared sheet for about 9 minutes. In my oven after exactly 9 minutes they are perfect. This is 2 Tablespoon (or slightly larger) size. Don't over bake! If you eat a hot cookie (I mean who doesn't want to eat a hot cookie?) when it's warm, it might seem doughy or under baked. But if you take that same cookie and put it in the fridge (or wait till it's cooled at room temperature) it will harden a bit and be a delightfully soft cookie. So don't determine the baking time by eating a hot cookie. The cookies should be soft on the inside and crisp on the outside.
After they come out of the oven place the baking sheet on a wire rack for just 2 minutes, then remove cookies from the baking sheet with a spatula to wire racks to cool completely.
Makes about 3 dozen cookies.