Vanilla Bean Snickerdoodles

I'm frugal about silly things.

I only say that because my spending habits are a little backwards.

It is not unlike me to spend significant dollars on things that are completely unnecessary (read: totally necessary). Examples: candles, blouses (I got quite a bit of hell for that one - from others, and from myself), manicures, curling wands.

But when it comes to things that I should buy (read: things that are not fun to purchase), I go all "alligator arms" on the credit card swipe. Namely: renter's insurance (promptly purchased after my friend's apartment burned to the ground from a rogue cigarette butt. yikes.), a bike (finally pulled the trigger on that one. best purchase ever.), a couch (let's not go there.), and good Madagascar vanilla beans.

I think developing these decision-making skills is part of the whole "becoming-a-responsible-adult" process my parents used to preach about. I think. But I'll save that mess for when I have kids and a mortgage. BOOM.

While at the grocer recently, I bit the bullet and purchased my first lone vanilla bean for a heart-palpatation-inducing $14.95 (seriously - what's IN these things?). After testing the beans in a few recipes (and even rubbing some on my skin) I'm glad to say that I am whole-heartedly on the vanilla bean train. And did you know that you can buy them on Amazon for next to nothing? I'm now the proud owner of 7 vanilla beans and they cost me less than $5. 

Next thing you know, I will be making my own vanilla extract. (This is happening.)

The addition of freshly scraped vanilla beans is what separates these cookies from the rest. Soft, chewy, and highly stackable. I've already made them twice. As if Joy could disappoint.  

Vanilla Bean Snickerdoodles
from the Joy the Baker Cookbook

Ingredients:
For the dough:
2+3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1+1/2 c. white granulated sugar
2 eggs
1 tsp. vanilla extract
seeds from 1/2 of a vanilla bean (easiest way is to cut down the center with a knife and scrape the seeds with a spoon)

Topping:
1 tsp.+ ground cinnamon (I like mine extra cinnamon-y)
1/4 c. granulated sugar



Instructions:

Place a rack in the upper third of your oven and preheat to 350 degrees F. 

First, whisk together the dry ingredients (flour, tartar, soda, salt) in a medium bowl. Set aside.

Flour and light. A beautiful thing. 

Next, in a bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Stop the mixer and scrape down the bowl before adding the eggs individually, mixing for a minute between each incorporation, on medium speed.

Add the vanilla and scraped vanilla bean seeds.

Feel free to rub any straggler seeds seeds into your skin. (Congrats! You are Using What's Left.) 

Stop the mixer and scrape down the bowl once more. Add the flour mixture and beat on low speed until just incorporated (over-mixing will make your cookies hard and tough). Finish incorporating the dough by hand with a spatula. 

I love cookie dough. And I LOVE ranunculus (ranunculuses? ranunculi?) A diagram:

Real Talk: I make cookies so I can eat the dough. Err-day. Vanilla-flecked decadence.

Chill the dough in the fridge for about 30 minutes. Meanwhile, make the topping by combining the cinnamon and sugar in a small bowl.

When ready, spoon the dough into heaping tablespoonfuls and roll in the cinnamon sugar mixture. Feel free to sprinkle a bit of extra cinnamon sugar on the cookies before they go in the oven. Place on a baking sheet lined with parchment paper and bake at 350 F for 12-14 minutes, until slightly browned and the edges are firm. 

Remove from the oven and cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. 

Makes about 24 cookies. 

From my kitchen to yours, with love, as always. Wish you were here.