Look! A recipe for cookies has found its way to Rad Dishes once again! How is that possible when Radhika’s kitchen is crippled by a need for some slow-moving apartment building repairs? Well, dear readers, I simply went and baked… in someone else’s kitchen.
Thanks to a short visit to family out in the Bay Area, where I stayed with my cousin who has a wonderfully large kitchen and wanted to do some bonding via the act of baking, I baked these cookies as well as my first layer cake (recipe to be posted just before Christmas) this month. With the exception of the pumpkin bread I baked while at my parents’ house over Thanksgiving, this was the first time I’d baked anything in a few months. It helped fulfill my usual desire to bake this time of year and also provided me with something I could post to this blog.
This recipe comes to us courtesy of the New York Times Cooking site, and honestly, we followed it quite closely minus making some changes to the amount of butter, incorporating some brown sugar and making the cookies a bit smaller than suggested.
The end result was a wonderful, comforting cookie — perfect for fall/winter, but also not overly indulgent (unlike the to-be-posted cake), which might be perfect for those of you who want to make something sweet for the holidays without making yourself sick to your stomach.
The other nice thing is that these cookies don’t take too much time to bake. So if you find yourself in a situation where you can’t devote an entire day to holiday baking, you can bake these and still take care of everything else you have going on. If I’ve sold the plus points of these cookies enough, scroll down below and take a look at the recipe!
- Yields about 30 cookies (I had 31 specifically) using a 2-teaspoon cookie scoop
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 9 tablespoons unsalted butter, at room temperature
- 1/2 cup, plus 2 tablespoons of granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1. Heat the oven at 375 degrees F. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl.
- 2. Using either a stand mixer or standard hand mixer, beat together the butter and 1/2 cup granulated sugar, plus 1/4 cup brown sugar, in a bowl until the mixture is fluffy (for about two minutes), scraping down the sides as needed.
- 3. Beat in the egg until the mixture is creamy, and then add the vanilla extract, once again scraping down the sides when needed. Add the flour-based mixture to this mixture, then beat on low until just combined.
- 4. Place the cookie dough in the freezer for about 8 to 10 minutes.
- 5. After removing your dough from the freezer, combine the remaining 2 tablespoons of granulated sugar and the cinnamon in a small bowl. Use a two-teaspoon cookie dough scoop (or use a spoon/hands to approximate the size) to create small balls of cookie dough. Roll each cookie dough ball in the cinnamon/sugar mixture.
- 6. Line baking sheets with parchment paper and transfer the dough to those sheets, placing them about two to three inches apart. Bake the cookies until they're just done and dry in the center, 8 to 10 minutes. After the cookies have cooled a little bit, transfer them to a rack to let them cool down completely.
- Adapted from New York Times Cooking.
OK, so this is a slightly melancholy pick, but there’s something so warm and spectacularly sweeping about this ballad by Nicole Atkins, that it just feels right for a cozy time spent baking as we officially approach winter. This is merely the opening track to her excellent album Goodnight Rhonda Lee, so if you like what you hear, you should give the rest of the album a go too.