The Snickerdoodles of the Gods

Tuesday is still technically Monday, right?

OKAY SO. These cookies are deucedly simple, but as was not the case with the cherry vanilla oatmeal ones, proportion is key. If you don't get the proportions right, these cookies won't turn out soft and fluffy like they should. Yes, I said it. Soft snickerdoodles. What.

Ingredients!

The stuff in the bag is unbleached flour. Because I am ghetto.

Bet you've never seen honey in a snickerdoodle recipe, have you?

Mix dry stuff into a mediumish bowl. Next, cream butter, sugar and honey in a largish bowl. It helps if the butter is way soft, as in nuked in the microwave for 30 or so seconds after having sat out for 30-45 minutes. After that is just incorporated, toss in your eggs and vanilla. You should end up with something super soupy with a few lumps. That is just what you want. Then, and this is very important, pour the dry into the wet in parts. I do it in 3 additions. Once you're done, this batter should be thick enough for you to pick up with your fingers and form into little balls.

Looks like ice cream; smells like God's love.

If you didn't chill the batter for the last recipe, you really should do it with this one. 30 minutes in the fridge will give your dough a chance to firm up even more and be much less sticky to handle. It's not a bad idea to chill the cookie sheet as well. This will prevent your cookies from flattening out too much, as the honey tends to make things ooze. While you're waiting on your bowl of God's love to chill, take 3 tablespoons of sugar and 1 tablespoon of cinnamon and mix them. I pour them into a sandwich bag and shake. This is fun as well as effective. Then I pour the cinnamon sugar into a bowl. Once I tried shaking the cookie balls in the plastic bag like you'd coat chicken wings at home.

I wouldn't recommend it.

These cookies are so godly, even Eddy is amazed by the holy light above the cinnsugar.

 Once your dough is chilled, remove it and your cookie sheet from the fridge. You do NOT need to grease the cookie sheet. If you do, you run the risk of browning the bottoms of your cookies unnecessarily. Dust your fingers with a bit of flour (a bit) and form the dough into 1-inch balls. Feel free to go smaller. Also feel free to watch the Schweddy Balls sketch at this time.

Take your balls and roll them around in the bowl of cinnsugar to thoroughly coat each one. Thoroughly.

Big Sister-Eye is watching you.

 Every once in a while you may need to stop and lick the batter off your hands wash/reflour your hands.

If cinnamon were porn, I'd be Ron Jeremy.

 Bake for 10-12 minutes, depending on your oven. Mine's extra sexy, so it runs hot.

The goddess of cinnamon shines down upon thee.

Store these bad girls (yes, girls: sugar and spice and everything nice, y'all) in an airtight container to maintain softness.

The numbers!
Wet:
1 cup butter (2 sticks)-- softened
1 ¼ cup sugar
¼ cup honey-- or if you don't have honey, use 1/4 cup dark brown sugar.
2 large eggs
1 teaspoon vanilla

Dry:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
½ teaspoon cinnamon

The dipping mix:

3 tablespoons sugar

1 tablespoon cinnamon

What else is there to say about these cookies? Other than they are what result from when butter, sugar, cinnamon and vanilla make sweet, sweet love and have about 3 dozen cookie babies.

You like how I mixed the sex metaphor and God metaphor, right? Right?

Happy baking!