You know what I hate making? Snickerdoodles. Lewis Black does this bit about candy corn, and how every year he tries it, thinking, oh yeah, it looks so delicious and festive, and then he remembers how awful they are. That is how I feel about making snickerdoodles. They taste good, but they are a giant pain in the ass and now I will have cinnamon and sugar under my fingernails for a week.
Master Q is under the impression that one must be of German heritage to make snickerdoodles correctly, and apparently my German background “came through” for me, because according to him the cookies are perfect. So, cool, I hate to deprive him of my baking superpowers, plus he has done a fuckton of work around the house this week, so he gets snickerdoodles.
Maybe you want to make some too, so in the tradition of one of my favorite recipes (thank you, V), here is what I learned this time around (actual recipe here):
Mix the butter and sugar together. Add the eggs (both at the same time is fine, they don’t know any better) and mix. Add flour, cream of tartar, baking soda, and salt and mix one more time. Hell, you could probably mix the eggs, butter, and sugar all at once, I don’t care.
Put the dough in the fridge overnight, and in the freezer for an hour or so before you’re ready to bake. You want the dough as cold as you can get it without making it actually frozen.
Mix cinnamon and sugar in a small bowl. You don’t have to measure it, just put it in there. But MamaQ, what if I want to buy just enough sugar and cinnamon to make this correctly? Are you kidding me? Do you not already have those things at your house? You probably shouldn’t be baking. Go to Mrs. Fields.
Here is where things get stupid and you will begin to regret your decision to make the damn things. The best way I can think of is to make like Henry Ford and do this assembly line-style.
Grease a large platter or lay out a big sheet of waxed paper. Get your hands as cold as possible and start rolling the dough into one inch balls (ha) and put them on the platter/waxed paper. DON’T let the balls touch (haha). They will stick together like fucking superglue. Every so often, your hands will get too warm and the dough will stick to them. Go wash your hands in cold water and come back. If you have really hot hands maybe you could soak them in a bowl of ice water every few balls (also fun in the bedroom!). Or you could make literally any other kind of cookie.
Once all the balls are rolled, roll them in cinnamon sugar and put them back on the platter/waxed paper. If you’re making a double batch, you will probably want to put the balls back in the fridge, so forget the waxed paper nonsense and put them on a plate. It’s ok if the balls touch now.
The recipe says to bake them on an ungreased cookie sheet, but that is bullshit because any time I’ve tried that they stick and your cookie sheet gets all nasty looking. Save yourself some time and buy one of those silicone baking sheets. (Pro tip: you don’t even have to wash the cookie sheet if you use one of these! Do wash the baking sheet, don’t be gross.) Bake at 400 degrees till they are just golden (12 minutes in my oven) and cool on the cookie sheet for two minutes. Cool the rest of the way on a cookie sheet. The recipe says it takes 8-10 minutes but either the recipe is a goddamn liar or I don’t know how big an inch is.
Anyway, one batch makes about 36 cookies, but as previously discussed I may have made the cookies too big, in which case maybe you’ll get more, I don’t know your life.

