I’m the type of person that can savor my alone time. I like quiet, thinking moments, and am fairly introverted. But although I enjoy my solitude, there’s nothing more I enjoy than being around people that complement me. People, although wonderful on their own, are usually better together. Ideas flow and develop, beautiful interactions occur, sincere moments and memories happen, laughs, dancing, and fun times are instantly created. Some people are better together than others. Some people just don’t go together. Some are meant to be. Just like flavors.
Can someone please tell me a better flavor combination than cinnamon and sugar? Okay, maybe peanut butter and chocolate. But still. Even that flavor pairing lacks the simplicity and etherealness of cinnamon sugar. I remember when I was a child, my mom used to make me buttered toast with a light dusting of cinnamon and sugar and I just went to heaven. The taste simply makes the flavor melt together and it just goes.
Now mind you I love all cinnamon-sugar flavored things without discrimination or prejudice. But I place them on a scale, beginning with Cinnamon Toast Crunch cereal and ending with snickerdoodles. Snickerdoodles are one of the simplest cookies in existence, but are arguably the most delicious. They are totally no fuss and quite underrated, I think. Probably because there’s no way the word “snickerdoodle” will make you think cinnamon sugar. But it’s as if cinnamon toast became a cookie. They are deep with butter flavor, thick, pillowy, and soft, and their cinnamon sugar flavor wraps you up and refuses to let go.
Just like some people. Those that go well with you stay with you a long time. Those that don’t are easy to get rid of. These cookies will stay with you, their memory imprinting a stamp in your brain that will leave you reaching for more and more.
Adapted from Alice Medrich
Makes about 4 dozen cookies
Note: these are possibly the softest cookies in the world. If they were bigger I’d consider using them as a pillow.
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
Set the oven to 400 degrees F.
Combine the flour, cream of tartar, baking soda, and salt in a bowl and whisk together. In a large bowl with an electric mixer, cream together the butter with the 1 1/2 cups sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl down with a spatula in between. Gradually mix in the dry ingredients and mix just until the dough comes together. Wrap the dough in plastic wrap and chill until firm, at least 30 minutes.
Combine the remaining 2 tablespoons sugar with the cinnamon on a shallow bowl or plate. Roll tablespoonfuls of the dough into 1-inch balls and roll in the cinnamon-sugar. Place them 2 inches apart on cookie sheets either lined with parchment or a silipat. Bake 10-12 minutes or until the cookies puff and begin to deflate. Cool on cooling racks before storing.
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