I quit! After months of frustration, I finally left my intern job at the pharmacy. I’ve been thinking of this quote by James Oppenheim: The foolish man seeks happiness in the distance; The wise grows it under his feet.
It sounded simple, but it took me time to accept that no one would change my situation for me — I had to make the change myself. It’s bittersweet because my coworkers were wonderful and I’ll miss them, but I won’t miss the unpleasant customers. The feeling of freedom is incredible; I’m looking forward to enjoying my summer—just one more month!
Enough ranting. To celebrate I baked these soft snickerdoodle cookies. Although I usually favor chocolate, I enjoy switching things up with spiced or fruity treats sometimes. These snickerdoodles come out of the oven tender and stay soft, making them perfect with a hot cup of tea. This is an easy recipe — I hope you enjoy it. XoXo
| Snickerdoodle Cookies |
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- 1/2 cup unsalted butter, softened
- 1/2 cup plus 2 tablespoons sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 tablespoons sugar (for rolling)
- 1 1/2 teaspoons ground cinnamon (for rolling)
- Preheat the oven to 350°F (175°C).
- In a mixer fitted with the paddle attachment, cream the softened butter and sugar together until smooth and well combined.
- Add the egg and mix until incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Do not overmix.
- Chill the dough for 10–15 minutes. Chill two ungreased cookie sheets as well, if possible.
- While the dough chills, combine the remaining sugar and the cinnamon in a small bowl and mix with a fork.
- Using a cookie scoop or a teaspoon, portion the dough into roughly 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls onto the chilled cookie sheets, spacing them apart so they have room to spread.
- Bake for 10 minutes, until the edges are set but the centers remain soft.
- Immediately transfer the cookies to a wire rack to cool. The cookies will finish setting as they cool and remain soft.
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