Yesterday, after I was out doing errands, I came home and the house smelled like a bakery. Seriously. Before I left, I had asked my daughter, Izzy, who loves to bake to whip up a pumpkin bread recipe (to follow in another post), to which is she graciously obliged. She also took it a few steps further and baked some Snickerdoodles. They looked gorgeous and smelled even better.
One might think that these delectable cookies would not be on a nutritionist’s roster of foods to have in the house. We’re all about broccoli and kale, right? Not so much. Before I became a nutritionist I was much more anxious about these kinds of sweet foods hanging around the house. Sugar was consider ‘bad.’ Then I learned that there really are no ‘good” and ‘bad’ foods. Foods just are. It is WE that assign values to them of being good or bad. Yes, some foods are better for you than others but a piece of kale does not taste like a Snickerdoodle…and some times having a home-baked cookie that you’re daughter lovingly made from scratch is just what the doctor ordered.
Below is the recipe from Food.com:
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- Preheat oven to 350°F.
- Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.