Baking started as a hobby for me because life was getting too serious and stressful while living in Boston, MA and working in politics and civil rights activism. The opportunity to stop thinking of my stresses and to just relax and bake something homey and fun was my therapy. Now having transitioned my career to professionally baking and writing about food, I still need to find opportunities to stop and disconnect from the rigorous demands of the job and life’s stressors. Baking still remains my therapy and when I need a jolt of calmness I lean towards making fun comforting treats that require minimal work and ingredients. My favorite go-to bake are snickerdoodles, which if you try and find why they’re called snickerdoodles you’ll end up somewhere on the web that says the word could possibly be derived from a German word, possibly Scottish, maybe even Old English. But, whichever one it is originated from all meanings refer to being foolish, simple, and smothered with laughter. Make this recipe if you need a break, or simply need a moment to laugh and feel carefree. ––Justin Burke 

Chocolate Snickerdoodle Cookies 
Yields 16-18 

Ingredients
1 stick unsalted butter, room temperature
¾ cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
1 ¼ teaspoon cinnamon
2 tablespoon granulated sugar, for rolling

 

Directions 

1. Using a stand mixer with the paddle attachment, cream butter and brown sugar until light and fluffy, 8 minutes. Stop the mixer and add egg and vanilla, and beat until combined, another 2 minutes. 
2. In a small bowl, sift together flour, cocoa powder, ¼ teaspoon cinnamon, baking powder, baking soda, and cream of tartar. Stir in salt until evenly distributed.
3. With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as needed.
4. Allow the dough to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees. 
5. In a small bowl, whisk 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon for rolling.
6. Remove the dough from the refrigerator and scoop dough in ¼ cup balls and roll the dough ball in cinnamon sugar placed on a parchment lined baking sheet, spacing about 2 inches apart. Don’t flatten them.
7. Bake for 8 – 9 minutes or until edges are set and the centers have cracks but are still soft. 
8. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unpretentious People Say...

Other Articles You Might Enjoy