Warm Snickerdoodles

I reward my delivery drivers and repair technicians with treats.  I usually hand out warmed brownies that I keep stashed in my freezer and run through the microwave for thirty seconds.  But today, I had frozen snickerdoodle dough in the freezer, so the Sears delivery team received fresh hot cookies straight from the oven.  And they were so efficient that they almost didn’t get their cookies.  I had to run the cookies out to their truck right before they left. 

Snickerdoodles are best when they are served warm.  Last week, when My Kid was over for dinner, I served snickerdoodles fresh out of the oven for dessert with a glass of ice cold milk. And he marveled over how great they tasted and I told him how I freeze the cookie dough, all set to go. Then you can pull out several cookies at a time to bake to share with those you love, your dog, or even the Sears delivery guys. 

From the Better Homes and Gardens Cook Book

Prep: 25 minutes      Chill: 1 hour
Bake: 10 minutes per batch

Preheat oven to 375 degrees.

½ cup butter—add 1/4 a teaspoon of kosher salt if you use unsalted butter
1 cup sugar
¼ teaspoon baking soda
¼ teaspoon cream of tartar, heaping
1 egg
½ teaspoon vanilla
 1 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

In your mixer, beat the butter for about a minute until it softens and then add 1 cup of sugar mixed with the baking soda and cream of tartar. Mix until it combines and looks fluffy.  Add the egg and vanilla and mix on low until it comes together.  Then beat in the flour until it just barely forms into a dough.

Chill for a minimum of one hour.

Mix together 2 tablespoons of sugar with 1 teaspoon of ground cinnamon in a bowl. Using a 2 tablespoon scoop, scoop and roll out cookies.  Then roll through the cinnamon and sugar.  Place in a freezer box and freeze for up to 2 months.

To bake, spread out the dough balls on a cookie sheet and let the dough unthaw for a couple of minutes.  Then place the cookie sheet in the oven and bake for 10 to 11 minutes.  I bake them until the edges turn ever so slightly brown because I prefer a crisp edge.   Let the cookies cool for only a few minutes after you pull them out of the oven.  Serve warm with a glass of milk.