I love the holidays, covid or not, because of all the baking! I absolutely adore having a seasonal reason to bake and there’s nothing that cheers me up more than some lovely Christmas cookies. I always make a ton of cookies from different recipes around the holidays and these are the results of my latest experiment! I’m so lucky that this recipe worked out, it’s from the Wall Street Journal and I have NOT had good luck with some of their recipes. This past year, I’ve had a hard time with snicker-doodles and these were a perfect recipe for someone who regularly messes up the more delicate snickerdoodle. I love the spices mixed into the dough for snicker-doodles and this recipe provides the same spices with a bit more of a punch. The article that I got the recipe from described them as Jamaican snicker-doodles but I would describe them more like gingerbread snicker-doodles. They’re hardier cookies and the article recommended shipping these out to relatives as they would hold up better in the shipping process. I would have shipped some out had any made it out of my kitchen! They were so delicious that my family and I ate them all up within the week. I’m excited to make this recipe for many years to come, it’s amazing!
This recipe makes about twenty four cookies and the original recipe recommended doing 3 ounce dough balls for the cookies. I halved that amount to about 1.5 ounces per cookie and found that the smaller size works better for me. 3 ounce cookies would have been too big for my family and I but it may be just the right size for some! The true star of the recipe is the spices but we cannot neglect the hidden hero, cream of tartar. Cream of tartar is a byproduct from wine-making and it’s a chalky powder that winemakers will scrape from their barrels after they’ve removed the wine. Cream of tartar acts as an acid, balancing out the spreading tendency of the sugar and butter, and keeps the cookie together in the baking process. If a recipe calls for cream of tartar, if you don’t have any, go get some. It’s not worth it to try and substitute another acid like lemon juice, it just doesn’t work right. I am speaking from personal experience because I attempted to substitute lemon juice in several batches of snicker-doodles and they spread horrifically. I had to scrape the cookies off the baking tray and was very distraught. But we all fail during baking and I’m taking advantage of this never ending year to try and branch out in my baking despite the potential for failure. So I hope that you have some cream of tartar at home and can make these cookies for yourself and your family this holiday season! Happy baking!
Bulla Cookie Recipe
For the Dough
- 330 grams (2 3/4 cup) all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 8 oz (2 sticks) unsalted butter at room temperature
- 297 grams (1 1/2 cup) granulated sugar
- 54 grams (1/4 cup) light brown sugar (if using cups, pack the sugar down)
- 2 large eggs
For the Sugar Topping
- 99 grams (1/2 cup) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
To make the dough, first combine the dry ingredients (from flour down to ground pepper). Mix well with a fork.
- Beat together butter and sugars until light and fluffy, 3-4 minutes in a mixer and longer by hand. Scrape the bowl and mix again for less than a minute. Beat in eggs one at a time until mixed completely.
- Add in dry ingredients in one or two additions to the butter/sugar mix. Mix on low until just incorporated, try not to over mix.
- Scoop out dough, about 1.5 oz each, and roll into a ball. Grease several containers and place the dough inside. Cover and refrigerate at least 3-4 hours, ideally chilling overnight. The dough can also be frozen at this stage as well and it keeps for 3 months in the freezer.
- When ready to bake, preheat the oven to 375 and make the sugar topping by combining all the ingredients. Line two cookie sheets with parchment paper.
- Roll cookies in sugar topping and make sure they are completely coated. Place on sheets with at least 2 or 3 inches in between cookies and bake 10-14 minutes. (If your oven runs cold, bake 14 minutes) If baking from frozen, bake an additional 2-3 minutes but be sure to watch the cookies to prevent them burning.
- Let cool to room temperature on a wire rack and enjoy! They stay good for 5 days in a airtight container.