When I think of snickerdoodles, I think back to the DLG.
The DLG — De la Guerra Dining Commons, was one of the main dining halls at UCSB. It’s a gorgeous building, really — super modern, mostly-white design, with giant glass windows that we used to watch the sunset from over books or family dinners with friends.
The DLG. That place had fantastic snickerdoodles. They didn’t have the healthiest of foods all the time, and there were rumors of them spraying sugar water on the salad bar (because of the beach school’s eating disorder problem), but we used to smuggle juices and fruits and snickerdoodles out as often as we could.
Oh, the days of freshman year, when going to a cafeteria was the norm. It was weird, and wonderful — and felt like going out to eat with your friends, every single day.
I’d never want to go back to those days after having lived on my own (and thankfully, with a kitchen), but it’s nice to reminisce.
These cookies are an ode to the DLG, and a rehash of one of my earlier recipes on Sweetsonian. The blog birthday is this week, so I’ve been trying to rephotograph some of my older recipes — from before the DSLR!
The last two weeks have been a little weird, honestly. Fun, exhilarating, and weird. Between the finnicky freelance world, too many mediocre dates, and a couple of job offers (that I did not go hunting for), November really has thrown me for a whirl with decision making. I know I always said that I’d never move back to California, but an opportunity in San Francisco presented itself so freely and perfectly for where I envisioned my career going, that it only took an hour of thinking over for me to actually picture myself not hating my life there.
You know how I feel about the East Coast. I would never want to leave it, but I guess, like everyone, if you’re given the perfect job, you’d probably take it.
Anyway, that one came and went. That firm brought in a freelance director for the next year or so — so for now, I’ll keep designing for them. But who knows? I guess I would go anywhere for the perfect job and the opportunity to build a team of fantastic designers.
I had a fantastic trip to New York, experiencing the city from a different lens. Up until that point, I had only experienced the hipster city — raging parties and bars in the village, meeting handsome strangers left and right, and snuggling up in a friend’s bed or couch. This time was a totally different feel, visiting the friends who married last August, and now live on the Upper East Side. It was so lovely. And I mailed them a box of these cookies as a thank you.
Side note, a discovery from my colleagues: dipping these snickerdoodles in coffee will change your life.
Anyway, apologies for the absence! With travel and freelance and impromptu job prospects and craziness at work (and Tesla vs. Edison week), it’s been hard to find room for creativity. If it makes up for the lack of posting, I really do miss being on here! Xo.
- WHAT YOU NEED
- 1cup butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 medium-sized eggs
- 2 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 cup tablespoons coarse, white sugar
- 1/4 cup teaspoons ground cinnamon
- 1 tablespoon cardamom
- Preheat your oven to 350 degrees, and line two baking sheets with parchment paper.
- In your stand mixer, beat the butter, brown sugar, and white sugar until light and fluffy (4-6 minutes). Add each egg, letting one fully incorporate into the batter before adding the next. Then add in the vanilla extract.
- In a separate, large mixing bowl, combine the dry ingredients — flour, salt, cream of tartar and baking soda — whisking together to mix evenly.
- Gradually add the dry ingredients to the batter, and mix thoroughly.
- In a small bowl, combine the coarse sugar, cinnamon and cardamom. Use a scoop or a spoon to roll approximately one-inch sized cookies, and then roll in the sugar-cinnamon mixture.
- Bake for 8 to 10 minutes. I like my snickerdoodles a little chewy.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)