This KitchenAid stand mixer is changing my life! Baking during breakfast is awesome!
I particularly liked my students this semester, so I made cookies for the last day of class. The first summer I taught (the very first college course I taught!), I made two kinds of cupcakes for my students. But I didn’t actually like the students that much (the cupcakes were DELICIOUS- margarita flavored (tequila-lime cupcake with salted lime frosting) and Irish car bomb flavored (Guiness cupcake, filled with whiskey-chocolate ganache, topped with Bailey’s frosting)), just baking. And it was summer, so I had extra time. Anyways. These cookies were thrown together while I was making hashbrowns + eggs for
Snickerdoodles are ridiculously straightforward: beat butter, sugar, eggs, add flour and leavening. Pretty much all snickerdoodle recipes out there tell you to use cream of tartar+baking soda instead of baking powder, but I didn’t have any. Whatever! They still ended up delicious! Form into balls and roll in cinnamon-sugar.
Bake for not too long while you eat breakfast!
These also cool nicely and pack well in tupperware.
Ridiculously easy snickerdoodles (adapted from the internet and cut in half from most recipes, makes about 2 dozen)
1 stick butter (1/2 c butter)
3/4 c sugar
1 1/2 c flour
1/2 TB baking powder
1 tsp cinnamon
1 TB sugar
Beat the butter with the sugar until fluffy, then beat in the egg. Add flour and baking powder and beat. Form into balls.
Mix the sugar and cinnamon in a bowl. Roll the snickerdoodle balls in the cinnamon sugar, then place about 1 inch apart on a baking sheet (they do spread, but only a little bit)
Bake at 400 for 10 minutes until just golden brown on the edges (you want crisp edges but soft and cakey middles). Let cool.