October 3, 2011


When I told my friend Nicole that I made snickerdoodles this weekend, she said, "Oh, that is a cookie I have never tried to make!" After she said that, I realized that her statement held true for me, too.

I have always wanted to make snickerdoodles, mainly because the name is so fun to say. But also, they aren't complicated and taste of butter, cinnamon and sugar. What could be wrong with that? I used Michael Ruhlman's recipe from his blog and was extremely pleased with the results. These cookies are crunchy on the edges and soft and chewy in the middle. (After looking at the pictures on Ruhlman's blog again, I think I may have overcooked my cookies, which is why they are crunchy; Ruhlman's look a lot softer. Oh well!)

The other thing I liked about the recipe is that the measurements are in both volume and weight. Everything I read says that baking with weight measurements is easier and more precise than using volume and I have been wanting to try out that theory. I got a great kitchen scale for Christmas last year (thanks, Mom!) and have only used it for a couple random things here and there. Let me tell you, recipe writers need to start writing recipes with weight measurements instead of volume. It is so much easier! Put the bowl on the scale, zero the scale, add the first ingredient until its desired weight, zero the scale, add the next, etc. So much easier! And way less clean up!

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