When presented with a cookie variety plate (which, to my great chagrin, does not happen daily), I’ve been pretty predictable. CCCs please. The more mix-ins – oatmeal, walnuts, cherries, what have you – the better.
Recently, however, I’ve rediscovered the simple. Case in point: snickerdoodles. Their pure texture allows a satisfyingly chewy experience – but the satisfying cinnamon-sugar coating prevents plainness or one-dimensionality. OG cookie realness. I made the Smitten Kitchen recipe for classic snickerdoodles and found myself itching to eating every other cookie that emerged from the oven.
Though I did, indeed, love these snickerdoodles, I later came across a version that seemed a potential, impossible improvement on the original. That’z right… cardamom! Dorie Greenspan and Joe Yonan had thrown the magical spice into the mix. After immediately fixing up a batch, I had to (very impatiently) wait for the batter to meld in the refrigerator or whatever it is that cookies do when they rest. Once I pulled the finished products out of the oven, however, it was clear they were worth the wait. Jay, my sweets-averse gold standard of taste-testing, absolutely devoured these fragrant snickerdoodles.
Two baking authorities – two recipes – two incredible hits. What happens at the end of it all? I’m torn. I can’t decide. Jay would probably have me make the cardamom version all year long, but those classic snickerdoodles have a firm grip on me. The only thing to do, it seems, is to continue making both, forever and ever.