But alas, there was cinnamon, sugar, and flour-all sitting next to each other on their little kitchen shelf.
I didn’t have a recipe for snickerdoodles, but I did have this recipe handy in my notebook of goodies; adapted from a recipe fellow foodie the Virtual Goody Plate found!
I added more cinnamon and vanilla then her recipe called for...(standard staple of mine!)
These are very similar to a snickerdoodle, but with an added bonus: brown butter drizzle!
I know no one usually feels like cooking on a Friday night, but these are simple, fast, and best of all only requires one bowl and one spoon! So within 30 minutes, your cookies are in the oven and you have already cleaned up the kitchen too!
Slightly crisp, sweet and chewy!-Recipe yields approx 3 dozen cookies:
3/4 cup butter, softened
1 1/2 cups sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
2 tsp ground cinnamon
1 ½ tsp vanilla extract
1/2 cup blanched almonds, ground (I use Trader Joes' Almond Meal)
2 cups all-purpose flour
Browned Butter Drizzle (see below)
1. Preheat oven to 375. In a large bowl, beat butter with electric mixer on medium for 30 seconds. Add the sugar, baking soda, cream of tartar, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in flour (finishing with spoon if necessary.)
2. Scoop dough with a spoon. Place balls 2 inches apart on ungreased cookie sheet. Bake cookies for about 10 minutes or until cookies are light brown. Transfer to a wire rack; cool.
3. Drizzle cookies with Browned Butter Drizzle.
Browned Butter Drizzle: In a small saucepan, heat 2 tablespoons butter over medium heat until butter turns the color of light brown sugar, stirring frequently. Remove from heat. Slowly stir in 1 1/2 cups powdered sugar, 1 tsp vanilla and enough milk – (about 2-3 tablespoons) for your drizzling consistency.