Happy Life Day!
We’re making our version of Wookiee Cookies for this special occasion. We imagined a hearty cookie filled with red fruits and nuts, and also some chocolate because it is a holiday after all.Continue reading
Spacerdoodles! The Afternoon Delight’s favorite cookie. They appear in a few episodes and as the name suggests are reminiscent of Earth snickerdoodles. Much like their real life counterparts, spacerdoodles are a soft buttery, vanilla cookie coated in a spiced sugar mix. Whereas snickerdoodles are cinnamon-sugar, spacerdoodles are rolled in a mix of cinnamon, nutmeg, clove, and sugar. It’s the something extra that makes them special.
First we mix sugar-spice mixture together in a small bowl and set aside.
Then cream the butter and sugars together in the bowl of a stand mixer or with a hand-held mixer. The little bit of brown sugar helps make the cookies extra moist.
Add the eggs one at a time, mixing well. Then the vanilla. The add the flour, cream of tartar, baking soda, and salt. Make sure to scrape the bottom of the mixer bowl (if you’re using a stand mixer). You want to make sure all that butter is combined.
Roll 2 tablespoon scoops of dough into balls. Then roll each ball in the sugar-spice mixture until well coated. These cookies won’t spread that much, so 2 inches in between the dough balls should be enough.
Bake about 10 minutes, until edges are set and slightly golden; the middle may seem a tiny bit underbaked. That’s okay! The middle will continue to cook for another minute or two from the residual heat in the cookie. It’s better for this cookie to be underbaked than overdone.
Spacerdoodle Cookies [makes about 16 cookies]
1 cup butter, softened
1cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silpat mat. Mix sugar-spice mixture together in a small bowl and set aside.
Cream the butter and sugars together in the bowl of a stand mixer or with a hand-held mixer, about 3 minutes or until light and fluffy.
Add the eggs one at a time, mixing well. Then the vanilla, and mix until combined.
Add the flour, cream of tartar, baking soda, and salt, mixing until just combined.
Roll 2 tablespoon scoops of dough into balls. Then roll each ball in the sugar-spice mixture until well coated. Place the balls 2 inches apart on the cookie sheets.
Bake about 10 minutes, until edges are set and slightly golden; the middle may seem underbaked. Transfer the cookies to a wire rack to cool completely.