Baking with Basil

I had to change things up a bit from all the pumpkin, apple, and squash I have been eating lately.  I felt like I was going to turn into one of them before too long.  Don’t worry though, I’m sure one (or all) of them will be making an appearance in a recipe very soon!  I was checking out Bakeralla’s website a few days ago and she posted a recipe for Snickerdoodle Cupcakes.  Side note – If you haven’t been to her site in a few days, check it out.  Her last post is the cutest!! 

Although I didn’t have time to make the cupcakes tonight, it’s added to my to-do list.  They look so fun!  I decided to bake just the cookies this time around.  I’m not sure why I’ve never made Snickerdoodles before.  They were so simple.   I love how the cracked sugar and cinnamon looks after they have been baked.   The recipe says to bake at 400 degrees.  I dropped the temperature down to 350 degrees and baked a little longer.  It took a few batches to get the time down, but my cookies baked for about 11 minutes.  Although these cookies are tasty, I think next time I will try Bakerella’s recipe.  Being this is the first time I’ve made them, I need another recipe to compare them too. 

Snickerdoodle Cookies

Recipe by Allrecipes

1 1/2 cups sugar

1/2 cup butter, softened

1 tsp vanilla extract

2 eggs

2 3/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

2 tbsp sugar

2 tsp ground cinnamon

Preheat oven to 350 degrees.

Combine butter, sugar, vanilla, and eggs.  Beat on high speed until combined.

Stir in flour, baking soda, and salt.  Blend well.  Shape dough into 1 inch balls  ( I used a tbsp to make sure all the balls were the same size).  Combine sugar and cinnamon in a bowl.  Roll dough in sugar/cinnamon mixture and place two inches apart on an ungreased baking sheet or silpat.  Use the bottom of a cup to flatten cookie slightly.  Bake for 9-11 minutes or until set.