This is another one of those “not my finest moment” sort
of post. It’s actually a continuation of the Snickerdoodle Apple Cobbler I
attempted because it’s the same sugar cookie recipe on that post. When I made
the dough for the cobbler, I thought it was a bit too soft and I was sure it
would spread, even if I had frozen the dough and baked it later.
So I thought I would be all clever and bake the remaining
dough as a bar cookie. Then I wouldn’t have to worry about the spread. Because
the flavor of the cookie as baked on top of the cobbler was actually pretty
good so I thought it would do well as a bar cookie. Ha. Color me wrong, Batman.
Actually, it might’ve worked but for one thing – I baked
the remaining dough in too small of a pan, only an 8” square baking pan. I
would’ve been better off baking in at least a 9” pan or larger. Why? Because
baking in a smaller pan means the bar cookie was too thick and needed a longer
baking time. By the time the middle was done, the whole thing was rather dry.
I’m not sure it would’ve worked well as a bar cookie anyway but the thickness
in a small pan didn’t help. As it is, the flavor wasn’t as good in bar cookie
form, probably because of being a bit overbaked.
If I had been thinking, I should’ve held back some of the
dough and portioned it into dough balls to bake later as the cookies they were
meant to be. Then I could’ve given this recipe a fair review. Alas, I wasn’t
thinking. So if you make this recipe, make it as real cookies like the recipe lists below, not a bar
cookie. Maybe you’ll have a better outcome than I did.
8
tablespoons (1 stick) unsalted butter, softened but still firm
1
½ cups plus 3 tablespoons granulated sugar
2
large eggs
1
teaspoon vanilla extract
¼
cup milk
3
cups all-purpose flour
¾
teaspoon baking soda
1
teaspoon cream of tartar
½
teaspoon salt
½
teaspoon nutmeg
1
tablespoon cinnamon
- Beat the butter and 1 ½ cups of the sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes.
- Add the eggs and vanilla and beat until fully incorporated.
- Add the milk and stir to incorporate.
- In a separate bowl, whisk together the next 5 ingredients (flour through nutmeg) and then stir into the butter-sugar mixture. Chill dough for 2 hours.
- Heat oven to 350 F. Line a cookie sheet with parchment paper. Shape dough into large, walnut-size balls, about 1 ¼ inches in diameter.
- Mix together the remaining 3 tablespoons sugar and cinnamon in a small bowl. Dip tops of dough balls in sugar-cinnamon mixture. Place balls 3 inches apart on lined baking sheet.
- Bake for about 12 minutes, rotating the baking sheet after 6 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. Remove cookies to a rack; as they cool, they will firm up. Repeat with a new sheet of parchment paper until all the dough is baked.
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