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.
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!
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.
YIELD: 14 small/medium cookies
PREP TIME: 10 minutes
COOK TIME: about 9 minutes
TOTAL TIME: about 90+ minutes, for dough chilling
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
1/4 cup granulated sugar
2 teaspoons cinnamon
Thanksgiving is HERE! Hoorah! Throw the confetti, dance around the turkey, stuff your face with…