These snickerdoodles are delicious. They’re chewy, perfectly spiced with a combination of black pepper, cardamom, ginger and cinnamon. I love giving these away because they have a bit of staying power. They taste delicious even if they’re not straight from the oven.
Snickerdoodles Should Be Chewy!
The chewiness is heavenly. I attribute the cream cheese to their good texture. It’s truly magical in these.
I want all snickerdoodles to be chewy cookies! Dreamy texture.
I’m going to be honest and tell you that I don’t drink a ton of dairy milk but man, with these cookies, a glass of milk is SO GOOD.
I’m currently doing that thing on Netflix where you open the app and then look around for 30 minutes, debate what to watch and then give up and start internet-shopping for couches. I also sometimes put something on and then just look at my phone instead. 2018 can be depressing.
Sometimes I’m like, was life easier with regular cable? Things were more decided for us in some ways…anyways I decided to make a firm decision for us all.
To make this twist on our favorite cookie–the chocolate chip cookie.
This batch is simple. It has a healthy amount of sesame seeds and instead of tahini–I was going for more of a sesame flavor vs. tahini–I decided to use toasted sesame oil.
It’s delicious and noticeably there but not overpowering.
I would like to confess something to you all: I use to be anti-freezer. But it all changed when I started to freeze cookie dough.
I didn’t like the idea of freezing food. I have no idea why. It sounded stale and not “fresh.” I was also a very single person for a long time and really had no need to freeze anything. But I’ve since found my freezer to be a true gift. I freeze all sorts of things: sauces, cakes, muffins, pie crust…and cookie dough!
I always get questions about why I scoop cookie dough so close together. People ask me if I bake them that close together. NO, SILLY! If I did that it’d be one gigantic cookie (not a terrible thing).
I scoop them out because I usually make a double batch of cookies and freeze most of the recipe for later use. It always comes in handy when people come over or we have a party to go to. I can usually reach in my freezer, bake off some cookies and have something to bring.
Here how I freeze cookie dough:
STEP 1: Make the cookie dough. Now this works best with cookie that needs to be scooped out and baked. It can work with, say, shortbread but those are different directions all together.
STEP 2: Per the instructions, I transfer it to the fridge to chill for 1 hour. You can chill it for longer, it just gets tougher to scoop out the colder the dough gets. So I always say an hour is good. This will also depend on your recipe.
STEP 3: Scoop out balls of cookie dough. My favorite cookie scoop is this medium-sized ice cream/cookie scoop from OXO. It’s the perfect size. It measures about 1 1/2 tablespoons. It makes it super easy.
The edges of this cookie scoop are very sharp, so it easily cuts into cold cookie dough.
I place the scoops right onto a parchment-lined baking sheet and I place them super close together, though none of them are touching.
STEP 4: BAKE..OR FREEZE. If I’m baking the cookies, I’ll line another baking sheet with parchment paper and just transfer about 6 cookies to the tray and stick it in the oven. While those cookie are baking, I’ll usually transfer the cookies to the fridge, especially if it’s a hot day.
It makes the baking process much easier because once the cookies are done, I line another baking sheet and keep going. I reuse the parchment and baking sheet, I just allow it to cool a bit before adding the cookies to them.
