I know at times it can seem as though this blog’s central message is “I don’t like any dessert that isn’t pie,” but that is only mostly true. I’ve been known to sort of like a cake or two and there are a handful of cookies I love. And don’t even get me started on croissants. Is it still dessert if you eat it for breakfast? Anyway, I love snickerdoodles. They’re simple, delicious, and so satisfying. And just a sprinkle of sea salt (or in this case Himalayan Salt that Dan got me a few years ago) kicks the cookie up just a notch to a new level of perfection. See? You thought I only waxed poetic like that about pie, didn’t you?
Photos courtesy of my new tiltshift lens, which I’m having a lot of fun with. Just wait for the roasting chestnut photos.
Sea Salt Snickerdoodles
Makes 6 dozen cookies
5 1/2 cups flour
1/2 tsp salt
4 sticks salted butter, room temperature
3 cups sugar
1 tbsp cream of tartar
2 tsps baking soda
1/2 cup sugar
1 tsp coarse sea salt
2 tbsps cinnamon
Mix together flour, salt, sugar, cream of tartar, and baking soda. In a mixer, cream the remaining butter and sugar. Add eggs, one at a time. Slowly add in dry ingredients. Mix until well incorporated.
Refrigerate dough for one hour.
Grease a baking sheet and heat the oven to 400*. Mix together cinnamon, sugar, and salt. Using a small spoon, scoop balls of dough, roll them in the sugar mixture, and bake for 8-10 minutes, or until firm/golden brown. Let cool for a minute, then move to a rack.
As you’re baking, if they start to come out looking too brown around the edges, drop the temperature to 375.