Wednesday, February 12, 2014

Scrumptious Snickerdoodles

     Making homemade cookies is always a great idea. Never in history
     has the following conversation been recorded:

     Person 1: "Do you want fresh homemade cookies?

     Person 2: "No, I don't."

Making homemade cookies is both rewarding and very enjoyable. The anticipation, waiting for that timer to ding, is excruciating. As the aroma fills the room, all you can think about is, "How much longer until I can taste that cookie?" This is the reason store-bought cookies were created -- because people couldn't handle the wait. True story, look it up! (Don't actually.)

To light this shot, we used two point-light sources from the back. One light was coming from the left and one from the right. The purpose of these lights was to skim across the surface of the cookies to bring out their texture. A large, soft light source from above filled in the shadows and kept the contrast low. But even with the overhead light, we still needed some light to highlight the main cookie. To do that, we brought in a modeled mirror to reflect the back-lights onto the front of
the cookie. 

Make them now

10 minutes to prepare; 10 minutes to bake


1 cup salted butter, softened 
1 cup light brown sugar
1 1/2 cups 2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
3 teaspoons ground cinnamon  - for coating

3 tablespoons white sugar - for coating


Preheat oven to 400°F.
Mix butter, brown sugar and eggs thoroughly in a large bowl.
Sift flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients with butter mixture.
Mix white sugar and cinnamon in a small bowl.
Create 1” balls of the dough.
Roll balls of dough in the cinnamon sugar mixture.
Place balls two inches apart on two ungreased cookie sheets.
Bake 10 minutes.
Remove from pan and cool on a wire rack.


1 comment:

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