When we got married, wee quickly moved onto the stage of wanting a dog. But, in our 700 sq. ft., second floor apartment, it just wasn’t happening. The woman above us had three dogs. A boxer, some sort of wolf/dog and a lab mix. It was miserable. Not so much for us, but for her. Those dogs were always barking, and their only contained outdoor space was on their 6×4 ft balcony. She would take the three dogs up and down three flights of stairs on three leashes probably 8 times a day. If those were anything like our dogs now, I am sure she made a lot of extra trips because one pup did the but-i-don’t-have-to-go-right-now routine, but then he really had to go 20 minutes later. It did not seem fun.
Anyways, so we were going to wait until we were in a house. Then we started looking at houses and dog conversations surfaced again. Jon wanted a bigger dog, something to run with (practical). I wanted something small and fluffy (pretty). I came up with the brilliant idea of a Goldendoodle after we visited some friends who have one. Sweet and good with kids like a golden retriever, and with that soft, curly hair of a poodle. Fantastic. I presented the plan with Jon who brought up the fact that perhaps that wouldn’t be the best dog to run with…because they don’t have the greatest endurance, the big ones are huge, and well…perhaps no dog called a ‘doodle’ would be a star athlete. And with that, it was out with the doodle.
We didn’t get the doodle dog, but I do have these doodle cookies. Snickerdoodles are awesome because they’re that cookie you can make when you’re out of chocolate chips, or oats, or nuts, or peanut butter, or anything else that goes in the cookies you usually think of. This recipe doesn’t have nasty shortening or too much flour, and refrigerating the dough makes the cookies stay poofy!
The Best Snickerdoodles
2 tsp cinnamon
1 3/4 c. white sugar
1 cup softened butter
1 t. vanilla
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
Preheat oven to 375. In a small bowl, mix 1/4 c. sugar and cinnamon, set aside.
Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Refrigerate dough balls at least one hour and up to 24 hours.
Place on an ungreasedcookie sheet 2 inches apart and bake about 10 minutes – outside of cookie will be a pale crust and inside will be soft. Let cook on cookie sheet for 3-5 minutes and then move to wire rack.