About a month ago, I was contacted by the lovely folks over at Tate’s Bake Shop to spread the word about their ‘Baking for Friends Bake-Off.’
I am in LOVE with Tate’s! I’ve been working with them on and off for a few years now (click HERE and HERE to see our past partnerships) and can pretty much guarantee that Kathleen King, the owner/operator of this lovely bakery knows her stuff!
Which should come as no surprise to everyone when I say…Kathleen has done it again! She has written and released her third cookbook, Baking for Friends and I recently had an opportunity to preview and bake some recipes from it.
As I was reading the book, this snickerdoodle recipe caught my eye. I had all the ingredients in my pantry already and figured my children would enjoy a bit of snickdoodle fun 😉 Once again, mama was right.
These cookies are everything we could ever dream of and more! Soft and chewy with a touch of sweetness to go along with each bite. They were AWESOME!
Tate’s Bake Shop is teaming up with the wonderful folks over at Kitchen Aid with their Baking for Friends Bake-Off contest!
All you have to do is head over to their Facebook Page to enter!
Not much for entering baking contests? Don’t worry!
You still have a chance at winning something…all you have to do is vote for your favorite recipe! Yes…vote!
Tate’s will randomly select SIX voters to receive an Everything Tate’s Tower of their delicious baked goods. This tower values at $130.00 plus shipping. You have a chance to WIN it for FREE!
So what are you waiting for?!
Head on over to the Tate’s Bake Shop Facebook Page to vote and/or enter!
Good luck everyone!
(makes 6 dozen)
2 and 3/4 cup unbleached all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 and 3/4 cups sugar
1/2 pound (2 sticks) salted butter, at room temperature
2 large eggs, at room temperature
1 tablespoon ground cinnamon
1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
2. In a large bowl, beat 1 and 1/2 cups of the sugar and the butter with an electric mixer set on high speed until combined. One at a time, beat in the eggs. With the same mixer on low speed, mix in the flour mixture until just combined. Cover the bowl with plastic wrap and refrigerate until the dough is chilled enough to handle easily. At least 2 hours or up to 1 day.
3. Preheat oven to 350 degrees and line a baking sheet with parchment paper or use a silicone baking mat.
4. Scoop out dough in 2 tablespoons and form into balls.
5. Combine the rest of the sugar (1/4 cup) with one tablespoon of cinnamon.
6. Roll each ball into the sugar/cinnamon mixture and place on cookie sheet, making sure to place them 2 inches apart.
7. Bake for 12 minutes. Cookies will be lightly brown around the edges and soft when they are done. Let them cool on cookie sheet for 5 minutes and then place on wire rack to finish cooling.
Recipe Source: Adapted from the cookbook, Tate’s Bake Shop: Baking for Friends by Kathleen King
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