We know two things to be true: 1) I’m all about that cookie life, and 2) I have a ridiculous amount of Chicago pride.
So, when I caught word that Chicago-based pastry chef (and owner of Mindy’s Hot Chocolate in Bucktown) Mindy Segal was planning to drop an all-cookies-everything cookbook this spring, suffice it to say I was more than a little ecstatic (and promptly placed my pre-order through Amazon).
Last week, Cookie Love showed up at my door, and like a pre-teen devouring the Divergent (or insert more relevant, over-hyped book series here) series, I’ve barely been able to put it down since. I read cookbooks the way the average human reads novels: Cover-to-cover. And Cookie Love did not disappoint.
The book is split into nine chapters that run the gamut from “Drop Cookies” to “Rugelach + Kolachkes,” with each section boasting a variety of recipes, helpful tips and techniques, and plenty of gorgeous photos. Do yourself a favor and pick up a copy for yourself: Click here to order Cookie Love on Amazon | $19 for hardcover (Prime eligible)
I’ve been on the hunt for a great snickerdoodle cookie recipe for AGES, so the first recipe I decided to try from the book was Mindy’s “Any Which Way But You Will Never Lose” Snickerdoodles. I tried the standard version first, which were delicious, but a touch too salty for my liking. So, I tweaked the recipe slightly, adding a little less salt and a bit more vanilla (I’m a sucker for vanilla flavoring), rolled them in springtime-appropriate dried lavender infused sugar (listed at the end of the recipe in the book), and baked them for slightly less time than the book suggests (under-baking cookies is a habit I just can’t break).
The result? To-die-for. The cookies themselves are soft and chewy, and the lavender sugar blend adds a bit of texture and just the slightest floral hit. If chewy snickerdoodles are your jam, your search for the perfect recipe ends here. And if you’re a self-proclaimed cookie fiend like me, well, YOU NEED THIS COOKBOOK.
*Recipe adapted from Cookie Love, p. 10-12
Lavender Sugar Snickerdoodles
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups minus 1 Tablespoon granulated sugar
- 1 Tablespoon dark brown sugar, firmly packed
- 2 extra large eggs, at room temperature
- 1 Tablespoon pure vanilla extract (I used Nielsen-Massey-- my absolute favorite brand)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar, sifted
- 1 teaspoon kosher salt
- 1/2 teaspoon sea salt flakes
- 1 teaspoon baking soda
- 1/2 tablespoon dried lavender flowers
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F and line a couple of cookie sheets with parchment paper
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed for 10 seconds
- Add the sugars and beat until mixture is aerated and pale in color, about 4 minutes
- Scrape down the sides of the bowl
- Crack eggs into a small bowl and add vanilla
- In a separate bowl, whisk together flour, cream of tartar, salts, and baking soda
- With the mixer on medium speed, add eggs and vanilla and mix for 10 seconds, scrape down sides, and then mix for another 30 seconds
- Add the dry ingredients all at once and mix on low speed until dough comes together, about 30 seconds
- To make coating, grind lavender and sugar in a food processor
- Add cinnamon and stir together
- Using a 3/4-ounce ice cream scoop (or, if you're like me and don't have a scoop that size, your fingers), mold dough into balls
- Roll each ball in cinnamon and sugar coating and place onto prepared cookie sheet (you should be able to fit about 12 dough balls per sheet)
- Bake for 9 minutes, until the tops are just set and the edges are golden
- Remove from oven and let cookies continue to bake on sheet for 2 additional minutes
- Transfer to a wire rack to cool complete
- Cookies can be stored in an airtight container at room temperature for up to 3 days, or up to a month in the freezer
*DISCLAIMER: Some links may be affiliate links.