Iced cookies. Every child’s dream—according to the rate at which my kids put back every frosted cookie they’ve ever seen. I don’t make iced cookies very often. Usually, we like our cookies just shy of indulgent; you can justify eating more of them that way (yes?). Come the holidays, though, all bets are off. What’s a cookie box without a little frosting?
I didn’t grow up with snickerdoodles. My mom was a chocolate chip purist, with crispy iced sugar cookies in perfect shapes thrown in for holidays—-but a good snickerdoodle reminds me so much of the chew of my grandmother’s soft sugar cookies, which she kept in a red-ear-tipped kitty cookie jar on her kitchen counter (which now sits on mine).
By definition, a snickerdoodle’s “flourish” is it’s cinnamon sugar coating, so there’s little need for more. Snickerdoodles tend to loose their luster on holiday spreads, though; they’re a bit, brown, ya know? Why not frost them? And then add more cinnamon sugar? After all, many of us have elves to feed.
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