For the love of Autumn.

October 18, 2010 at 11:12 am | Posted in Uncategorized | 1 Comment
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I absolutely love autumn. I think it is my favourite season. I love the smell of the sweet decay of leaves, the vivid colours of rust and gold that hang from tree branches and the crisp fall air.

Autumn is also my favourite season to run in because of the reasons mentioned above. However, since I live in British Columbia this time of the year means rain. I don’t have a problem running in the rain (it actually makes me feel tough and reminds me of action movie montages where the heroes are training for the next battle). I can’t run in the rain anymore though because I am a nice mother and would rather my kids not soaking wet.

So, when it’s a rainy October day and running is not an option the next best thing to do is bake cookies to warm-up the house and our stomachs.

Fall baking, to me and probably most people, means a treat that is made with spices and brings comfort upon the first bite.

I decided to make these snickerdoodles because they encompass what I believe is a good autumn treat, and my husband told me he wanted me to make them. A win-win situation for all!

I found the recipe from this great blog called Liv Life, which always features delicious goodies.


Best Ever Snickerdoodles
Nancy Baggett, The All-American Cookie Book p. 14

Flavorful cookies with a texture that ranges from slightly crispy around the edges to slightly chewy as you reach the center. Sure to be a hit anywhere you take them!


  • 2 2/3 cups all-purpose flour
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1 3/4 cups sugar
  • 1 1/2 Tbs light corn syrup
  • 2 large eggs
  • 2 1/2 tsp vanilla extract
  • 1/4 cup sugar combined with 1 1/2 tsp cinnamon for topping


Preheat oven to 375º and prepare baking sheets with a silicone mat or cooking spray.

In a large bowl, whisk together the flour, cream of tarter, baking soda, salt and nutmeg, set aside. In another large bowl, beat the butter, sugar and corn syrup together until well blended and fluffy. Add the eggs and vanilla, beating until well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in the remaining flour mixture just until combined. Let the dough stand for 5-10 minutes. Mix together the additional sugar and cinnamon in a bowl.

Roll portions of the dough into generous 1 1/2 inch balls with lightly greased hands (dough will be soft). Roll each ball in the cinnamon sugar. Place on the baking sheets, spacing about 2 3/4 inches apart.

Bake the cookies 8-11 minutes, or just until light golden brown at the edges. Reverse the sheet from front to back half way through the cooking time to ensure even browning. Transfer the baking sheets to a wire rack and let stand until the cookies firm up slightly, about 2 minutes. Transfer the cookies to a wire rack to cool. Enjoy!


1 Comment »

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  1. i heart anything with nutmeg and cinnamon!

    beautiful photo of the cookie & milk and the new header photo looks lovely : )


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