Since I am still trying to master the “Art of Baking”, this weeks cookie pick was good old fashioned Snickerdoodles. I can’t tell you the last time I had one but from what I remember I always enjoyed their light and fluffy taste with just the right amount of cinnamon and sugar on top. I wanted to experiment with my GF baking just one last time before I delve into my holiday cookie baking.
Unfortunately, this time the recipe didn’t turn out as good as I expected. I probably should have stuck with the more “traditional” recipe, but I wanted to try something different. I couldn’t really figure out what it was that I didn’t like about them. Maybe it was the consistency or just the fact that they just didn’t remind me of a Snickerdoodle. Needless to say I will be making them again but trying out a different recipe.
First, I combined sugar and an egg and used a mixer to blend them together. I added melted butter, honey and vanilla and then mixed those together as well. Next, I added almond flour, baking soda, cream of tartar, and salt and mixed again until dough formed. I chilled the dough in the refrigerator for about 30 minutes. While the dough was chilling, I mixed together sugar and cinnamon for the cookies to be rolled in. Once the dough chilled, I rolled into a ball and coated them with the cinnamon and sugar mixture. I baked for about 11 minutes at 350 degrees until they had slightly browned on top and then let cool.