The best cookie in the world, snickerdoodles.

One batch melted into a puddle, another didn't even spread in the oven, and the third were basically rocks. Since Thursday I have been working on a classic, Snickerdoodles. These are some of my favorite cookies. A cinnamon sugar crust and a soft middle. I can't think of many things better than that.

For a while I think I was over analyzing the recipe, making it more complicated and adding too many ingredients. So I went back to my mother's recipe on a faded index card, probably from my grandmother. Its simple, butter, sugar, eggs, flour, salt, cream of tartar, and baking soda. That’s it. Roll in cinnamon sugar and bake.

I made a few changes but tried to keep it as simple as possible. I'm very happy about the way they turned out. My mom always puts candied cherries on top, maybe a holiday thing, I like it so I did it. 

I tried out a new flour with these cookies, sweet rice flour. I really think it helped out with the texture and flavor. It's definitely a flour I'll be using in the future. I didn't try to make these healthy, I wanted them as close to the original as possible. And a treat now and then won't kill you. I'm still mastering my photography skills but hopefully these will do : )

This week I'll be posting more about puff pastry, gluten free and vegan baking tips, some of my favorite cookbooks, and healthy clean start dinner recipes. I'm still working on those damn cinnamon/sticky buns, talk about a headache. Hopefully by the end of the month you'll see a post on those!