Snickerdoodle Muffins with Crunchy Topping

My fall break is over, which means I only have 8 more weeks until I’m a big kid.  Graduating in December is so scary and exciting at the same time.

I’m still enjoying not waking up until 10, having the cafeteria make my food, going to formals with Kellen, and having advisors and teachers help me make my schedule.  Siiighhh…I will miss it all, but I’m also excited about having a career and makin’ some monaaayyy.

Anyway, to console myself, I made some delicious muffins.

Snickerdoodle Muffins with Crunchy Topping
Adapted from: Lil Luna

Ingredients:

• ½ cup butter
• 1 cup sugar
• ¼ tsp salt
• 1 tsp cinnamon
• 1 ¼ cups flour
• ½ tsp baking powder
• ½ tsp cream of tartar
• 1 tsp vanilla
• ½ cup sour cream
• 1 egg
• 3 tbsp sugar
• 3 tbsp cinnamon

Directions:

1. Cream butter, sugar, salt and cinnamon until fluffy. Add egg and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour, cream of tartar, and baking powder in a separate bowl.
4. Add to wet ingredients and mix until all combined.
5. Spoon batter into 12 cupcake liners in a cupcake tin.
6. Mix 3 tbsp sugar and 3 tbsp cinnamon in a bowl and sprinkle even amounts over each muffin.
7. Bake at 350 for about 25-30 minutes minutes or until an inserted toothpick comes out clean. Let cool and devour.

 

Snickerdoodles

Yay!!  It’s Friday!

And I don’t have to work ALL weekend!  Yessss!

Let me tell you, my boss can be SUCH a pain.  (And I’m only saying that because he’s probably reading this).

I work at a Sporting Goods store, and it can be quite an adventure at times.  I won’t go into that, but just take my word for it.  I’m not exactly a sports connoisseur… or anywhere close to it, so sometimes trying to tell a 15-year-old boy what football cleat would be best for him when I clearly do not play football can prove to be difficult at times.  But don’t worry, if you’re doubting coming into the store and getting help from me now, have no fear, luckily I’ve been there long enough to learn a few things.

But anyway, back to what I was saying…my boss, pain… As if working isn’t enough for him, he has to ask me for cookies, too.  What do I look like, a freakin’ baker?  I work at a Sporting Goods store! 🙂 So anyway, I come to work on Wednesday and he asks where the cookies are.  Umm…well, I’m so sorry, but I must have forgotten.  So he asks me to make Snickerdoodles (because they’re his favorite cookies) and bring them with me to work.

Snickerdoodles.  I had never made Snickerdoodles before because I swore I didn’t like them, but I was willing to try it for my boss.  BECAUSE I REALLY NEED A RAISE. Just kidding, I was willing to do it out of the kindness of my heart.  So I made some Snickerdoodles and let me tell you that you will never, EVER hear me say I don’t like Snickerdoodles again.  These cookies were indescribably good.  They were thin (I love thin cookies) and chewy and cinnamon sugar-y and made our house smell heavenly.  They rank up there with the Oreo cookies I made… I may even go as far as saying they were better.  They were that good.  (And I’m talking about the batch that I didn’t burn.)  My boss even said they were the best snickerdoodles he’s ever had. 🙂

Snickerdoodles
Adapted from:  Smitten Kitchen
Makes:  2 dozen small cookies

Ingredients

• 1 3/8 cups all-purpose flour

• 1 teaspoon cream of tartar

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

•  8 tablespoons (1 stick) unsalted butter, at room temperature

• 1/2 + 1/4 cups sugar, plus more if needed

• 1 tablespoon ground cinnamon, plus more if needed

• 1 large egg

Process

Preheat the oven to 400°.
Line baking sheets with parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1/2 + 1/4 cups sugar.
Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.

Add eggs, and beat to combine.
Add dry ingredients, and beat to combine. (I just mixed with a spatula until combined, trying not to over mix it)

At this point, you can chill the dough for an hour or overnight to make the dough easier to scoop, but, like always, I was too impatient for this part.
Once dough has chilled (or not), in a small bowl, combine remaining 1/8 cup sugar and the ground cinnamon.

Use a small ice-cream scoop or a teaspoon to form balls of the dough, and roll in cinnamon sugar.
Place about two inches apart on the prepared baking sheets.

 
Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, (mine only took 6) rotating the baking sheets after five minutes. The cookies will feel a little doughy when you touch them, but trust me they’re finished.  I didn’t realize this the first time and I burnt my first batch.

WRONG

Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.

RIGHT!

Snickerdoodles

Yay!!  It’s Friday!

And I don’t have to work ALL weekend!  Yessss!

Let me tell you, my boss can be SUCH a pain.  (And I’m only saying that because he’s probably reading this).

I work at a Sporting Goods store, and it can be quite an adventure at times.  I won’t go into that, but just take my word for it.  I’m not exactly a sports connoisseur… or anywhere close to it, so sometimes trying to tell a 15-year-old boy what football cleat would be best for him when I clearly do not play football can prove to be difficult at times.  But don’t worry, if you’re doubting coming into the store and getting help from me now, have no fear, luckily I’ve been there long enough to learn a few things.

But anyway, back to what I was saying…my boss, pain… As if working isn’t enough for him, he has to ask me for cookies, too.  What do I look like, a freakin’ baker?  I work at a Sporting Goods store! 🙂 So anyway, I come to work on Wednesday and he asks where the cookies are.  Umm…well, I’m so sorry, but I must have forgotten.  So he asks me to make Snickerdoodles (because they’re his favorite cookies) and bring them with me to work.

Snickerdoodles.  I had never made Snickerdoodles before because I swore I didn’t like them, but I was willing to try it for my boss.  BECAUSE I REALLY NEED A RAISE. Just kidding, I was willing to do it out of the kindness of my heart.  So I made some Snickerdoodles and let me tell you that you will never, EVER hear me say I don’t like Snickerdoodles again.  These cookies were indescribably good.  They were thin (I love thin cookies) and chewy and cinnamon sugar-y and made our house smell heavenly.  They rank up there with the Oreo cookies I made… I may even go as far as saying they were better.  They were that good.  (And I’m talking about the batch that I didn’t burn.)  My boss even said they were the best snickerdoodles he’s ever had. 🙂

Snickerdoodles
Adapted from:  Smitten Kitchen
Makes:  2 dozen small cookies

Ingredients

• 1 3/8 cups all-purpose flour

• 1 teaspoon cream of tartar

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

•  8 tablespoons (1 stick) unsalted butter, at room temperature

• 1/2 + 1/4 cups sugar, plus more if needed

• 1 tablespoon ground cinnamon, plus more if needed

• 1 large egg

Process

Preheat the oven to 400°.
Line baking sheets with parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1/2 + 1/4 cups sugar.
Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.

Add eggs, and beat to combine.
Add dry ingredients, and beat to combine. (I just mixed with a spatula until combined, trying not to over mix it)

At this point, you can chill the dough for an hour or overnight to make the dough easier to scoop, but, like always, I was too impatient for this part.
Once dough has chilled (or not), in a small bowl, combine remaining 1/8 cup sugar and the ground cinnamon.

Use a small ice-cream scoop or a teaspoon to form balls of the dough, and roll in cinnamon sugar.
Place about two inches apart on the prepared baking sheets.

 
Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, (mine only took 6) rotating the baking sheets after five minutes. The cookies will feel a little doughy when you touch them, but trust me they’re finished.  I didn’t realize this the first time and I burnt my first batch.

WRONG

Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.

RIGHT!