Adding sass to sugar cookies

Posted by Katie Lane

My dear new readers, there are three things you should know about me before we get started:

1. I like to bake.

2. I like to have adventures.

3. I always, always have room for dessert.

About a year and a half ago, these three facets of my personality collided, resulting in an explosion of butter, sugar, flour and the birth of my blog, "A Sprinkle In Time."

Now, I'm no expert, just a girl who likes to share good eats with her family and friends.

It has certainly been a journey over the past year — my computer keyboard has seen its fair share of dough, batter and chocolate splatters, and my family is always complaining that I will make them all fat — but it has been fun and delicious.

First, I'd like to introduce you to my best friend in the cookie world. I present you with the snickerdoodle.

Not too adventurous, I know. But they are simple to make and pretty universally loved.

These little guys are just a bit more exciting than your average sugar cookie, but not too extravagant or flashy.

Snickerdoodles have a little crunch, and a little chew, a little sugar and… a little more sugar.

Friends, this right here is my go-to recipe, the one I always turn to for that last minute baking request.

The bake sale, the group meeting, the family gathering, the snickerdoodle can do it all.

One tip for you smart cookies who decide to try these out: don't skip the cream of tartar.

As we get to know each other a little better, you will learn that I am the queen of lazy substitutions when I don't have an ingredient on hand.

However, cream of tartar seems to be the key secret ingredient for an excellent snickerdoodle, so pop over to the Chopper and invest in some.

I hope you are ready to set off on a new chapter of baking adventures with me.

It may not always be pretty, and it might get a little messy, but I promise you it will always be yummy.

If you decide to try this recipe, please let me know at

This recipe makes about 30 cookies.


• ½ cup butter, softened

• 1 cup sugar

• ¼ teaspoon baking soda

• ¼ teaspoon cream of tartar

• 1 large egg

• ½ teaspoon vanilla

• 1½ cups all purpose flour

• 3 tablespoons granulated sugar

• 1 teaspoon cinnamon


Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds or by hand with a fork.

Add the 1 cup sugar, baking soda and cream of tartar. Beat until combined, scraping sides of bowl occasionally.

Beat in the egg and vanilla until well blended. Mix in flour until ingredients come together in a ball.

Cover and chill for 1 hour. (Eco-friendly tip: instead of using plastic wrap, try putting your dough in tupperware or covering it with another bowl!)

Combine the 3 tablespoons sugar and 1 teaspoon cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.

Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are just barely golden.

Transfer cookies to a wire rack to cool. I dare you to eat less than 10 in one sitting (oops)!

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