Snickerdoodles

Snickerdoodles. The simple cookie that is sweetened with cinnamon and sugar, and who can turn down cinnamon and sugar? Ahhh.. of course the French can. For some reason the French don't use cinnamon as much as Canadians and they seem to think that we put it in everything. So what? Cinnamon is damn good! But then again, what do I know? The cinnamon that we eat in North America is actually a spice called Cassia from Indonesia. So if you live in North America it is possible that you have never had true cinnamon before.

Cassia and cinnamon are easier to distinguish in their whole rolled up bark form. True cinnamon from Sri Lankan is thin and brittle with several thin layers of bark. Cassia, however is thicker and hollow inside. Once they are ground up it is hard to distinguish the two.

Cinnamon or cassia, I will enjoy the flavour of either spice! And I encourage my friends in France to try this recipe and not to discriminate so much against this wonderful spice.



Snickerdoodles

• 1 cup butter at room temperature
• 1 ½ cups sugar
• 2 eggs
• 1 tsp of vanilla extract
• 2 ½ cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

1. Preheat the oven to 350F. Cream the butter and sugar together until it looks like a thick frosting. Add the eggs and vanilla extract.
2. In a separate bowl mix the rest of the ingredients together and then add half of the dry mixture into the creamy batter. Mix well and then add the rest of the dry ingredients.
   
3. Wrap the dough in saran wrap and put in the fridge for about an hour. This will make rolling the dough into a ball much easier.
   
4. Once the dough is chilled unwrap the dough. Use a spoon to scoop a small amount of dough and roll it into a 1" ball with your hands.
   
5. In a small bowl mix together 1/3 cup of sugar and 1 tbsp of Cinnamon. Take your 1" ball of dough and roll it in the cinnamon and sugar mix and place the ball on a baking sheet lined with parchment paper at 1 inch apart.
6. Bake the cookies for 8-10 minutes. I bake mine for 9 minutes but it really depends on your oven.