Last Friday we did the unthinkable (for me, anyway) and adopted a kitten. I’ve always been a dog person. My family had several dogs as I was growing up, plus a gecko, some frogs, toads, a few fish, a dwarf hamster, a pregnant snail (which came home from some sort of school project), sea monkeys (do those count?), but never ever a cat. Cats always seem a little suspicious, but Oliver loves them, so I knew compromise was going to have to happen sooner or later. I agreed to get a cat if we adopted it as a kitten, in hopes that the “cute” factor would train me into liking it. Oh, and I also requested that it be orange and we name it Carrot.
Carrot is napping in the other room right now. He’s had a week to adjust to his new home and find all the right places to look for trouble, so I’m taking a break. I don’t think I expected a kitten to be so high-maintenance and puppy-like. Did I actually think he was going to come home at two months old and start behaving like a grown, independent cat? He’s wild, but he’s pretty cute when he’s asleep.
I’ve had a difficult time getting Carrot to settle down enough for me to spend much time in the kitchen this week, but when I finally got some quiet time today, I set out to bake some cookies. I don’t typically experiment with baking because I don’t feel like I can guess at measurements well enough to get them precisely where they need to be. I finally took a chance today and told myself I wasn’t going to follow a recipe. I decided that if they didn’t turn out, I’d be willing to accept it. I could always pull out a cookbook if I needed a second shot at it. I’m not much of a risk taker, and the perfectionist in me is afraid of messing things up, but sometimes it’s okay to take chances. Sometimes it’s even good to take chances.
These cookies were absolutely worth the risk.
This isn’t your traditional snickerdoodle recipe because I didn’t want to reinvent the wheel. (Is that too cliché?) They still have the classic cinnamon & sugar flavor, but rather than being dense and chewy, they’re light and airy. So, without further ado, I present to you… my very own Cloud Snickerdoodles!
Happy Friday, y’all!
If you try these Cloud Snickerdoodles at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
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A fluffy, cloud-like twist on a classic snickerdoodle recipe!
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups granulated sugar
- 1 tsp cinnamon plus an extra 3/4 tsp for rolling
- 1 tsp salt
- 1 tablespoon + 1 teaspoon baking powder
- 2 1/2 cups flour
- 1/3 cup powdered sugar for rolling
Using a hand mixer, combine butter, cream cheese, egg, and vanilla. Add sugar, and continue mixing.
Add cinnamon, salt, baking powder, and flour, and mix completely. Dough should be soft and not too sticky.
Add powdered sugar and 3/4 tsp cinnamon to a small bowl. Roll cookie dough into balls slightly larger than 1 inch in diameter, and coat in cinnamon sugar mixture.
Bake at 350 for 10-14 minutes. Tops of cookies should crack. Once removed from oven, allow cookies to remain on baking sheet for another 3-4 minutes to finish cooking.