This post could also be titled “How to Mass Produce Cookies for a 5k” but I thought “Snickerdoodles” might make a little more sense for those of you that just want the recipe.
The University of Oregon’s Brain Development Lab hosted their first annual “Jog Your Brain 5k” as part of the events of Brain Awareness Week on Sunday, and I offered to bake cookies for all of the runners. I considered making some brain cupcakes, but I just don’t have the time or patience to brain frost 120 cookies. I apologize for my inability to be thematic.
BUT. I did make some awesome snickerdoodles. One-hundred-and-twenty of them. These snickerdoodles are great for mass production because they don’t include the most expensive traditional snickerdoodle ingredient: cream of tartar. I know, this seems like blasphemy- I thought so at first, too. But waddyaknow, even sans cream of tartar, snickerdoodles are delicious.
I got to bake all these cookies at my parents’ house. I love cooking at my parents’ house. Wanna know why?
I love this kitchen. It’s just got so much room to do stuff and store stuff. And I love stuff.
This is a very straightforward recipe. Like any other cookie, start by whipping room temperature butter until lighter and fluffy, then add the sugar and vanilla.
Also, look at the sheer amount of butter I used to make these cookies. This isn’t even all of it.
Add the eggs, one at a time, until well incorporated. Then mix together the dry ingredients- flour, baking powder, salt.
Then I went on a spree of rolling dough, rolling it in cinnamon and sugar, and baking each tray for 17 minutes. This lasted about three hours. And then I ended up with 120 beautiful snickerdoodles.
Perfect with a big glass of milk! Or after running a 5k in the snow and rain. Whatever floats your boat.