Snickerdoodles and a Cookbook Review

One of the perks of writing this blog is getting the chance to review new items, and this time I was given the chance to review a new cookbook. The name of this cook book: The Cookiebedia. How could you not be interested with a name like that!

Author Stacy Adimando is a chef and food writer living in Brooklyn. She is a graduate of the Institute of Culinary Education. Her writing has appeared in Men’s Fitness, Natural Health, and on SeriousEats.com. She is currently deputy lifestyle editor for Every Day with Rachael Ray.

This book showed up, and I was pleasantly surprised. There were so many good things to pick from! The book is divided up by type of cookie: Buttery, Chocolately, Fancy, Fruity, Spicy, and Nutty. At the beginning of each chapter are pictures of all the cookies in that chapter. There are your classics like Sugar Cookies, Chocolate Chip Cookies and Oatmeal Raisin Cookies. But there are also ones like Fig Bars, Chocolate Sandwich Cookies, Mint Thins, and Salt and Pepper Cookies.

In addition to the wonderful pictures that look tasty enough to eat, there is a section after each recipe for you to make notes about the recipe, and different variations to try. So it is like 3 times the amount of recipes in this little book.

So what do I make? Believe it or not, I don’t think I have ever even tried a Snickerdoodle. Not sure how that happened. My 6 year old loves anything cinnamon, so I knew these would be a huge hit. These cookies were perfectly sweet, with the spice from the cinnamon. They were chewy, and I really can’t believe I have gone 32 years without them! This is a great cookbook, I can’t wait to try more of the cookie recipes in here. You can go here to order your own copy of this book. And thanks to Quick Books, the publisher, who contacted me about reviewing this book.

Snickerdoodles
Recipe from The Cookiepedia

Printable Recipe

1 1/3 cups flour

1/2 tsp cream of tarter

1/2 tsp baking soda

1/8 tsp salt

1/2 cup butter, at room temperature

1/2 cup plus 2 Tbls sugar

2 Tbls light brown sugar

1 egg

1 tsp vanilla extra

For Rolling:

1/4 cup sugar

4 tsp cinnamon

Preheat oven to 375 degrees. Grease cookies sheets, or line them with parchment paper. Set aside.

Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside.

Cream butter and both sugars on medium speed for several minutes until it is light and fluffy. Add the egg and vanilla and mix to combine.

Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.

Stir together cinnamon and sugar in a bowl. Roll 1 inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls slightly with the palm of your hand.

Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes fir a crispy cookie. Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool.