procrastinating: building my resume.
prep time: 20 minutes
refrigeration time: 20 minutes
baking time: 10-12 minutes
cleanup: 10-12 minutes
time spent procrastibaking: 1 hour
hi procrastibakers! today i absolutely, positively, no excuses, must finish my resume. naturally, i am up before noon, so that’s a good start– plenty of time to break out one of my favorite, most delicious cookie recipes before i do anything crazy like open up a word document.
this recipe is, in a word, awesome. handy, accessible ingredients; easy to half or double; yielding truly fantastic, soft, delicious cookies. let’s get started.
- large mixing bowl & small mixing bowl (and a fork & spoon!)
- medium/large ziploc bag
- 3/4 cup of all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1/2 cup (one stick) butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
topping: 1 teaspoon each of cinnamon and sugar.
step 1. preheat the oven to 400 degrees (200 degrees celsius).
step 3. in your small mixing bowl, unwrap your stick of butter. if you’re clever, you can take it out ahead of time and let it soften on the counter, but if you’re like me, zap that bad boy in the microwave for about 20 seconds, and it’ll be perfect. add the sugar to the softened butter, and mix ’til it’s paste-y. add the egg to the paste, and blend in.
step 4. combine your butter/sugar/egg paste with the dry ingredients, blending completely. i usually end up using my hands to make sure it’s completely smooth– though i suppose if you had an electric blender you could ensure the same thing. i’m in grad school– i forgo those fancy supplies for ramen. and baking ingredients.
step 5. once your batter is completely blended, it’s going to be nearly impossible to handle, which is why we’re going to spoon it into a ziploc bag and refrigerate it for 20 minutes until it’s more manageable. while it’s refrigerating, take out a handy non-stick pan on which to bake your cookies. also, feel free to mix up that cinnamon and sugar for the topping– that’ll be baked-on deliciousness!
(i’ve heard a couple schools of thought regarding this step– some people like to make little balls with the dough and make more traditional cookies– but i can tell you from experience: this batter spreads like crazy, and there’s nothing more frustrating than spending 40 minutes creating perfectly-sized, evenly-spaced cookie balls than putting them in the oven and watching them melt into one big puddle like major arnold toht’s face in raiders of the lost ark. appetizing. don’t forget: just because we procrastibake doesn’t mean we like watching all our hard work go for naught.)
so, as i was saying. spread the batter evenly, but not thinly– it will spread in the heat, so keep it about a 1/4 of an inch high. douse it liberally with the cinnamon/sugar mix (use more if you want to! these are snickerdoodles we’re talking about!) and pop it in your preheated oven for 10-15 minutes. your kitchen is about to smell amazing.
step 7. once your giant cookie (it spread! i told you!) is golden brown in the center, it’s ready to go. as it comes out of the oven, take a spatula and lightly flatten the cookie, condensing all those flavors (and making the entire process less crumbly). allow to cool for 5 minutes, and then cut into desired shapes– plain ol’ rectangles, cookie cutters, whatever.