Before I tell you about these #holyyum snickerdoodles, can I just do a quick shout out to all you mamas out there? Last week my three and a half year old godson stayed with us (his mama came too) and man, I'm STILL tired. High fives mamas; I'm bowing down to all of you. After two days at Disneyland where aunty Alana got "soaked" (according to my godson), a few more sleeps and adventures, I am in awe of each and every mamabear out there. One more share before I get to the cookies, I Got Served over on Kristin's blog, Dine x Design and it was awesome talking styling, emojis, and mini cakes. She also happens to be one of the coolest ladies around, so it was extra fun. Anyway, enough about me, can we please talk about Billy's cookies?
Do you guys remember #popsicleweek? Well, it's one of my favorites times of the year and it's all thanks to Billy from Wit and Vinegar. If you aren't familiar with #popsicleweek, here's the gist: lots and lots of bloggers blogging about every popsicle under the sun. Think brightly colored, creative, fun, and delicious frozen treats. Basically, it's pretty epic. And it's the first virtual blog event that I participated in, so it holds a special place in my heart. As does Billy. Anyway, what does this have to do with these cookies?
Well, Billy wrote a book and it's as fun, colorful, clever, humorous, and kindhearted as he is! Whip It Up! is a book for everyone because it's filled with fun, fast, and keyword EASY recipes for all of us. THANK YOU, BILLY. I just made his California Burgers the other night and man were they good. I've got like 20 other recipes bookmarked and I'm sure that once I make those, I'll find 20 others I need to make, too. Basically, if you like to cook, like fun photos and good food, you need this book (that pretty much covers all of us right?). And if you check out Billy's blog at the end of this week, you'll find a round-up of links demonstrating exactly how accessible and successful all his recipes are because this is the #whipitupcookbook Blogger Book Tour Week and bloggers be bakin', makin', and talkin' all things Whip It Up!!! Huge congrats, Billy!!!
- 280 g. (2 1/4 c.) all-purpose flour
- 80 g. (2/3 c.) unsweetened cocoa powder
- 1 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. sea salt (or coarse kosher salt)
- 226 g. (1 c.) unsalted butter, softened
- 2 tsp. espresso instant coffee
- 200 g. (1 c.) light brown sugar
- 170 g. (3/4 c.) white granulated sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 tsp. cinnamon
- 3 Tbsp. cane sugar*
- Mixing bowls
- Measuring cups and spoons
- Stand mixer
- Baking sheet lined w/parchment or silpat mats
- Wire cooling rack
- Sift together the flour, cocoa, cream of tartar, baking soda, and salt in a medium-sized bowl.
- In another bowl, use an electric mixer to cream the butter, coffee, brown sugar, and white granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, making sure the first one is completely blended before adding the second one with the vanilla extract. Then add the cocoa-flour mixture in 2 batches so it doesn't fly everywhere, mixing just until combined. Refrigerate the dough for at least an hour to firm up.
- Preheat your oven to 350 °F (180 °C) and line a baking sheet with baking parchment (or a silpat mat)
- Combine the cinnamon and sugar in a small bowl or pie dish, then use a medium cookie scoop (or 1 1/2 tablespoons) to portion out dough and roll in cinnamon-sugar to coat. Place on the baking sheet 2 inches apart and bake for 8-10 minutes until slightly flattened and crackly. You want them to be a little underbaked to ensure maximum chew. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Serve and enjoy!
*This makes the cookies sparkle more, which is always a good thing. If you can't find it, go ahead and use regular white granulated sugar.