Lara Jean’s Snickerdoodles

Autumn fills my heart with anticipation and warmth every year. It’s the start of tooooooooooo many of my favorite things! Such as: baking season, football games, leaf colors of the softest hues, new book clubs, a penciled in calendar which overflows with pre- planning holiday activities galore, an official one-month countdown to my Birthday (October 3rd, wee!) and…. the pumpkin spice flavored…..everything.

So, of course, when I bake coziness into my schedule this fall, I think of the perfect light-hearted books to become secretly obsessed with and the best cookies to pair with my insanity.

This month, Lara Jean’s Snickerdoodle recipe from the contemporary YA series, To All the Boys I’ve Loved Before by Jenny Han, creates the PERFECT pre-seasonal snuggles you’ll love so much!

*Sidenote: Lara Jean doesn’t actually share her recipe in Book 1, but in my sweet world of pretend I think they would be just as freakishly addicting as these below.

Pure Coziness!
Sighhhhh….cozy wozy time with Lara Jean.

 

Jennie Han’s third installment isn’t going to be released until Spring 2017, which means you have plenty of time to catch up with her first two parts of the series!

Coming Spring 2017
Coming Spring 2017. (Source: Entertainment.com)

The Best Snickerdoodle Recipe in the WORLD!

Genius baking blogger @AverieCooks discovered the dreamiest Snickerdoodles of all time! It’s the only recipe I use now they’re such a hit. Lara Jean bakes these to comfort her little sister, Kitty in Book 1. And then, I got hungry.

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YIELD: 14 small/medium cookies

PREP TIME: 10 minutes

COOK TIME: about 9 minutes

TOTAL TIME: about 90+ minutes, for dough chilling


INGREDIENTS:

Dough
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste

For Rolling
1/4 cup granulated sugar
2 teaspoons cinnamon


DIRECTIONS:

  1. Dough – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with my favorite Ludy’s Kitchen Silicone Baking Mat – Professional Grade Baking Sheet Liner – Replaces Parchment Paper – Great Gift Ideas – Non-Stick, Durable, & Reusable Silicone Mat or spray with cooking spray.
  7. For Rolling – In a small bowl, combine sugar, cinnamon, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.