Rebecca Firth transcript
Jessie Sheehan:
Hi, peeps you are listening to She's My Cherry Pie, the baking podcast from The Cherry Bombe Podcast Network. I'm your host, Jessie Sheehan. I'm a baker, recipe developer, and author of three baking books, including my latest, "Snackable Bakes." Each Saturday, I'm hanging out with the sweetest bakers around and taking a deep dive into their signature bakes.
Today's guest is Rebecca Firth. Rebecca is a cookbook writer, photographer, and the culinary creative behind the dessert blog, Displaced Housewife. She's also the author of two baking books, "The Cookie Book" and "The Cake Book." Rebecca joins me today to chat about her baking career and how she got into blogging. Plus, we take a deep dive into her classic snickerdoodle recipe from her blog and some variations on the classic from her "Cookie Book." And she shares her tips and tricks for getting super soft but chewy snickerdoodles. Stay tuned for my chat with Rebecca.
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Let's check in with today's guest. Rebecca, so excited to have you on She's My Cherry Pie and to talk snickerdoodles with you and so much more.
Rebecca Firth:
I'm so happy to be here with you.
Jessie Sheehan:
So, you have written two fabulous baking books, "The Cookie Book" and "The Cake Book," and you also have a beautiful blog, Displaced Housewife, which is full of delicious recipes. And I think there is something unique about taking up space in both the food blogging world and the cookbook writing world. So, I want to ask, do you agree? Do you love one more than the other?
Rebecca Firth:
I truly love being a food blogger. I love my blog more than anything, and I think of it as my true love. It's where I love to devote my time. It's where you can be completely creative and do what you want, but there's something super awesome about diving into a cookbook. It reminds me of a college project, an extended one. I especially love single subject because you just get to immerse yourself in it. I think they're both awesome in completely different ways.
Jessie Sheehan:
100%.
Rebecca Firth:
And I love them both because doing the photography and the recipes for the books, I really like how, just at the end, I'm like, "Well, this is exactly the vibe I wanted to do."
Jessie Sheehan:
Can you describe your dessert style that you think influences, obviously, both the blog and the books?
Rebecca Firth:
I definitely think it's changed over the years. When I first started, I was all about jazz hands. So, I was like, "How can I take a classic recipe and then make it jazzy, make it fun, add an interesting ingredient, do something a little different." And then, I think, honestly, I don't know, is it pandemic trauma or something? But now, I gravitate towards really streamlining stuff. I want to cause the least amount of stress in people's lives and give them maximum joy at the same time and something really delicious. So, now I'm like, "Can we make it in one bowl? Do we need both of these ingredients?" And then, I like to give options, as well, because I don't want you to have to go to the store. But I still want it to be jazzy. I just think I am a little more practical jazzy.
Jessie Sheehan:
So, I know your mom was definitely making snickerdoodles when you were growing up and that she was an amazing baker. But when you were little, were you making sweets? Did you love sweets?
Rebecca Firth:
Yes. If my mom got a package of ding-dongs at the store, I could finish that baby in a sitting. The square, lots of ding-dongs in there. I had a real thing for ding-dongs.
Jessie Sheehan:
My thing was devil dogs. I love devil dogs, and we always had them.
Rebecca Firth:
That is so good. And so, I've always had a huge sweet tooth. I really think it runs in families. My grandmother had a huge sweet tooth. I think my mom does, and so does my dad. So we always had sweets in the house often, mostly had fresh baked cookies always. And my mom's an excellent pie maker. And then, I would say, probably, high school, college is when I started baking more. And then, really, when I moved to China. I lived in Beijing, and I knew not one soul. And so, baking was my best friend before I made friends.
Jessie Sheehan:
Tell us about that experience in China. You went for your then husband's work.
Rebecca Firth:
I like to call him the person formerly known as my spouse.
Jessie Sheehan:
Nice.
Rebecca Firth:
We moved there for his work, and I had an eight-week-old and a 2-year-old. It was chaotic, to say the least, and I had gathered, at that point, a good amount of cookbooks because I love them. They're beautiful. I love reading cookbooks cover to cover. I feel like you're probably the same person, right? Probably everyone listening is that person. I just started baking from them, and I would literally give them to everyone. I, eventually, obviously, made friends, and they could tell when I liked a new expat person because I'd be like, "Oh, would you like some cookies?" That was my way to meet people.
Jessie Sheehan:
I love that. Did you bring all those cookbooks over with you in your suitcase? Or were you buying them while you were there?
Rebecca Firth:
I brought all the cookbooks with me. I did find an English language bookstore, and I was able to find some cookbooks there, as well. And sometimes my mom would send me cookbooks.
Jessie Sheehan:
I love that.
Rebecca Firth:
Yeah.
Jessie Sheehan:
And ingredients were easy to find?
Rebecca Firth:
So, we lived right down the street. Any Beijing expats listening know Jenny Lou's, and there were Jenny Lou's throughout Beijing, and that's where you could find your American ingredients, things that we were used to.
Jessie Sheehan:
Fantastic.
Rebecca Firth:
Yeah.
Jessie Sheehan:
And that just became your thing, baking cookies and baking cakes and baking pies.
Rebecca Firth:
Yes, and my friends expected it.
Jessie Sheehan:
Yeah.
Rebecca Firth:
If we were going to go out for the night, I would always make us treats to have for the end of the night. Or if it was somebody's birthday, I would make a cake. And it became my thing.
Jessie Sheehan:
I love that.
Rebecca Firth:
Yeah.
Jessie Sheehan:
And then, when you came home, there was a particular moment with your mom and a Sunset Magazine contest-
Rebecca Firth:
Yes.
Jessie Sheehan:
... that catapulted, let's say, you into blogging.
Rebecca Firth:
Right.
Jessie Sheehan:
Can you tell that story?
Rebecca Firth:
So, I was holding on to the Displaced Housewife URL, but I didn't know what to do with it. I came up with the name before we went to China, because I had this idea I was going to write this book about my adventures in China. I never did the book. But I came home, and I'm like, "I love the name Displaced Housewife, but I don't know what I'm going to do with it." I think I had it for five years before I started Displaced Housewife. So, my mom, she said, "I saw Sunset Magazine is looking for holiday recipes. Why don't you submit your Cranberry Five Spice Goat Cheese Crostini thing?
And I was like, "Eh, why not? What have I got to lose?" And then, they bought it. They sent me a check for 250 bucks, Jessie. I've got to tell you, it was like a paradigm show. I was like, "What? They're going to pay me for this?" It was bananas, and I was so excited. And, literally, within the week or two, I was like, "That's what I want to do. I want to start working on recipes," because I was always fussing with recipes and changing them. Not that they weren't wonderful the way they were, but you know how you just want to skew it to your palette or what sounds interesting. So, that's how the blog started.
Jessie Sheehan:
We'll be right back. Today's episode is also presented by California Prunes. I'm a California Prunes fan when it comes to smart snacking. Funnily enough, at the same time we started this podcast, my doctor told me how good prunes are for your gut, your heart, and even your bones. Prunes contain dietary fiber and other nutrients to support good gut health, potassium to support heart health, and vitamin K, copper, and antioxidants to support healthy bones. So, prunes became a daily snack of mine. I have them in my cabinet at home, I put them in smoothies, and I bring them with me when I'm on the go because they're perfectly portable. Now, let's talk about my true love baking. California Prunes are a great addition to baked goods, especially this time of year. They work beautifully in recipes with rich and complex flavors, like espresso, olives, and chilies. And they enhance the flavor of warm spices, toffee, caramel, and chocolate. Consider adding prunes to scones, gingerbread, coffee cake, or any baked good that calls for dried fruit. If you're looking to make some holiday showstoppers, like a fruit cake you make ahead of time, keep prunes in mind when you're assembling the dried fruit you need. They add just the right texture and flavor. Be sure to check out the California Prunes website at californiaprunes.org for recipes and more. That's californiaprunes.org. Now, back to our guest.
All right. So, now we're going to talk about your classic, super soft snickerdoodle recipe. And they're also one bowl, which I love. Will you describe a snickerdoodle for peeps in case they haven't tasted one-
Rebecca Firth:
Right.
Jessie Sheehan:
... or they're not sure about what the flavor profile is?
Rebecca Firth:
Right. This is how I would describe a snickerdoodle to somebody that's never had one. I think that it is a buttery sugar cookie that has some really nice tang to it. It's not crispy like a sugar cookie, though. It's more pillowy soft, in my mind. And then, it has an awesome spiced sugar coating, typically cinnamon and sugar.
Jessie Sheehan:
I love your cookie for all those reasons, and also because it is mixed and baked in under 25 minutes.
Rebecca Firth:
Right? Do you love that?
Jessie Sheehan:
Yes.
Rebecca Firth:
Yes.
Jessie Sheehan:
Okay. So, first things first, we're going to heat the oven to 375 degrees, which is a tiny bit higher than most cookies. Talk to me about the temperature.
Rebecca Firth:
This one, I did a higher heat with it for two reasons. One, I like the idea of puffing it up and setting it so you don't get a ton of spread. But also snickerdoodles can look slightly anemic depending on how much cinnamon you use, and that higher heat gives it a nice bronze, or a warmer color to it. And then, you don't bake it for that long. 11, average, but then let it cool a little bit on the sheet so you can get that residual heat, and it results in some crispiness around the edges, but some nice softness inside.
Jessie Sheehan:
I'm sure folks know this, but, usually, you bake a cookie at 350. So, this is about 25 degrees more.
Rebecca Firth:
Right.
Jessie Sheehan:
So, we're going to line several baking sheets with parchment.
Rebecca Firth:
I get that bulk Costco parchment paper. That is my jam.
Jessie Sheehan:
Yeah.
Rebecca Firth:
That's my bread and butter. I use that, and then I have extra large industrial, they're pretty big sized, cookie sheets that are restaurant quality. But you can get them on Amazon. My advice to people is I think you look more for sturdy material and thickness in your baking sheet rather than a brand name. I don't think it's where you have to spend a ton of money. Do you agree? Is that something that you do?
Jessie Sheehan:
I totally agree. And I think I can picture that size. A regular baking sheet size as basically a half sheet pan. It's not a full sheet. I think I have a one and a half.
Rebecca Firth:
Right, right.
Jessie Sheehan:
Yeah, and that is a great size.
Rebecca Firth:
It's great. It also is less time going from the couch to the kitchen to make your cookies.
Jessie Sheehan:
Yes. I think that's a great pan. And if you're a home baker, I think that is a great pan to have. So, we're going to line several baking sheets with our parchment paper from Costco, and then we're going to grab our stand mixer.
Rebecca Firth:
I'm a KitchenAid gal.
Jessie Sheehan:
Yep. Love it.
Rebecca Firth:
I love my KitchenAid.
Jessie Sheehan:
We're going to fit it with a paddle attachment, and we're going to cream together some granulated sugar, some room temperature butter, some brown sugar, and vanilla.
Rebecca Firth:
I have my own vanilla that I made years ago, which is great. And, honestly, I just throw whatever extra liquor I have. So, sometimes, I throw bourbon, sometimes it's vodka, and, actually, it all works out. I just think everyone needs to know that you don't have to stick to your flavor, don't you think?
Jessie Sheehan:
Yes. Are you always adding new pods?
Rebecca Firth:
Yes.
Jessie Sheehan:
How does it work?
Rebecca Firth:
I always add new pods. Whenever I bake with vanilla, I throw them in there. Sometimes, I'll freshen it up, and I'm constantly topping it off so it stays full.
Jessie Sheehan:
I'm just wondering, what size container should I picture?
Rebecca Firth:
It's like a bottle of wine-
Jessie Sheehan:
Yeah.
Rebecca Firth:
... but it's vanilla.
Jessie Sheehan:
I love it.
Rebecca Firth:
Yeah.
Jessie Sheehan:
I love it. I'm embarrassed to say I don't do that.
Rebecca Firth:
I mean it's very convenient.
Jessie Sheehan:
Yeah.
Rebecca Firth:
And then, other-
Jessie Sheehan:
And cheaper, probably, too.
Rebecca Firth:
It is cheaper-
Jessie Sheehan:
Yeah.
Rebecca Firth:
... I think. And it's also very practical.
Jessie Sheehan:
I've got to start. Is there a ratio? What would you begin with?
Rebecca Firth:
Well, Jessie, you happened to ask, I have a tutorial on my website.
Jessie Sheehan:
Amazing.
Rebecca Firth:
Yeah. It'll walk you through the whole thing.
Jessie Sheehan:
Great.
Rebecca Firth:
But I think the more pods the better. And you're going to need, I think for it to be really good, six months.
Jessie Sheehan:
Okay.
Rebecca Firth:
It needs to sit and mingle for a while. If you want to do them for Christmas gifts, I think you start in the summer.
Jessie Sheehan:
Good to know. Okay. So, we have our stand mixer with our sugar and our butter, brown sugar, vanilla on medium speed into light and fluffy about four to five minutes. And are we scraping intermittently with a flexible spatula?
Rebecca Firth:
Yes. I think you should do that as often as possible because it'll never get everything, and then there's always going to be guys hiding that don't want to mingle. So, you've got to force the issue. I love the GIR or the, "Get It Right," G-I-R-
Jessie Sheehan:
Yeah.
Rebecca Firth:
... whichever that is. I love their spoonula. Is that what they call it?
Jessie Sheehan:
A spoonula? Yeah, something like that.
Rebecca Firth:
Something like that.
Jessie Sheehan:
Yeah.
Rebecca Firth:
That thing's fabulous. And the pale blue-
Jessie Sheehan:
Yeah.
Rebecca Firth:
... I think, it's gorgeous.
Jessie Sheehan:
I love the pale blue, too.
Rebecca Firth:
Yeah.
Jessie Sheehan:
And that piece of equipment we're talking about is almost like a half spatula, half spoon.
Rebecca Firth:
Yes.
Jessie Sheehan:
Very cool.
Rebecca Firth:
It's so good for scraping the sides and bottom of the bowl.
Jessie Sheehan:
Very cool. And now, we're going to mix on low, and we're going to add room temp eggs one at a time, making sure they're well blended.
Rebecca Firth:
Yes.
Jessie Sheehan:
We're going to scrape the sides of our bowl to make sure everything's incorporated, and we're going to add some salt. Are you a kosher salt person? What are you using in your baking?
Rebecca Firth:
I'm a sea salt lady, and it's, honestly, just because that's what we have-
Jessie Sheehan:
Yeah.
Rebecca Firth:
... and that's what we eat, and it's widely available.
Jessie Sheehan:
Yep. Now, we're going to add in our cream of tartar, and that's a quintessential snickerdoodle ingredient. Can you remind us why we put it into a snickerdoodle?
Rebecca Firth:
It's going to do two things. Well, it's literally going to make a snickerdoodle, a snickerdoodle. I believe it's one of the components. So, there's one other one, I think. And then, mixed with the baking soda, it will be the leavening. So, it's going to lift it up and make it nice and light. And then, it also provides that really wonderful tangy flavor that is so specific to a snickerdoodle.
Jessie Sheehan:
So, we have our cream of tartar, we're adding our baking soda, and I notice it's a lot for this recipe. It's a whole teaspoon.
Rebecca Firth:
Yeah.
Jessie Sheehan:
Is that, again, just because of the reaction it's going to have with that cream of tartar and the lift we want?
Rebecca Firth:
I just like the way that amount worked.
Jessie Sheehan:
Yeah. Okay. So, now after we've added the cream of tartar and the baking soda, we're going to add the flour right into our stand mixer just until it's barely combined. And I have to just flag that I love the way that you have one bowl-i-fied the recipe by adding that leavening and that salt and that cream of tartar right into the wet ingredient-
Rebecca Firth:
I love that.
Jessie Sheehan:
... rather than whisking in a separate bowl the dry ingredients. I just love that.
Rebecca Firth:
We don't need to do it.
Jessie Sheehan:
So, now our cookie dough is made, and we're going to make our cookie coating. So, the coating, which is very snickerdoodly, in a small bowl, we're going to whisk together granulated sugar and cinnamon, and then we're going to roll the dough into two tablespoon sized balls. And I know you like to use a scoop.
Rebecca Firth:
Have you ever used the piazza?
Jessie Sheehan:
I don't think so.
Rebecca Firth:
They're pretty fabulous, and they're very sturdy. I don't know if I've ever had a piazza break. They're not as easy to find. So, otherwise, I'll use Oxo. Oxo is the other one, and they're super easy to find, but I am a Piazza gal.
Jessie Sheehan:
Nice. When I use my cookie scoop, and I scoop, I, then, take the dough and I roll it into a ball between my hands. But I feel like, maybe, you are just scooping right into the cinnamon sugar mixture-
Rebecca Firth:
Yes.
Jessie Sheehan:
... so that flat side of the dough ball remains, and I love that.
Rebecca Firth:
You want to know why?
Jessie Sheehan:
Yes.
Rebecca Firth:
I do this with all cookies. I roll some, and then I just scoop and drop some, and then I decide what I think is prettiest. And with snickerdoodles, this is actually a new development. I used to just be like, roll the balls, let's move on with our lives. But I found when you drop it in there from the scoop, and then the sugar gets in them, I really love the top of a snickerdoodle that shows a lot of texture and valleys and nooks and crannies.
Jessie Sheehan:
I think that is so brilliant because you're absolutely right. When you roll it between your hands, you're giving it a smooth top texture.
Rebecca Firth:
Yes.
Jessie Sheehan:
And that scoop has all this texture. Love that. That is a great tip. If you don't have a scoop piece-
Rebecca Firth:
Yes.
Jessie Sheehan:
... don't panic.
Rebecca Firth:
No.
Jessie Sheehan:
Just do your thing.
Rebecca Firth:
They'll be perfect. Yes.
Jessie Sheehan:
Just do your thing. So, we're going to give the dough ball a generous coating of the cinnamon sugar with one side is flat, one side is more humped, and set that on a baking sheet, allowing about two inches between the dough balls. Then, we're going to sprinkle any remaining cinnamon sugar over the tops of the dough balls and bake in the center of the oven for about 11 minutes. So, there's no rotating, is that right?
Rebecca Firth:
No, I'm not a rotator.
Jessie Sheehan:
You're not?
Rebecca Firth:
I will avoid it at all costs. I don't want to go in there. I don't want to change the temperature of the oven. I don't want to make things inconsistent. I think, if you have a good standard oven, it should be fine. But, also, some people have a really weird oven, and it might heat really well in the back and not well in the front. Then, you might know that you have to, right?
Jessie Sheehan:
Yes.
Rebecca Firth:
Okay.
Jessie Sheehan:
I have hotspots, so I don't have a choice. I have to rotate.
Rebecca Firth:
You have to?
Jessie Sheehan:
Yeah. I also was trained just because where I learned to bake was in a bakery, and we always rotated. I find it strange if 11 minutes, or I even think I have a snickerdoodle recipe that's seven minutes. For something really short-
Rebecca Firth:
Right.
Jessie Sheehan:
... I might not rotate.
Rebecca Firth:
Right.
Jessie Sheehan:
But in general I'm a rotator, I have to say. But when I don't rotate, I feel amazing.
Rebecca Firth:
Yes.
Jessie Sheehan:
It's very liberating.
Rebecca Firth:
I like to open the oven door as little as possible.
Jessie Sheehan:
Yes, I understand that. Then, once our cookies are out, we're going to use the edge of a spatula to nudge any misshapen cookies back into shape. And I wondered if you ever use Cloudy Kitchen or Aaron Clarkson's scooting technique, where she takes a biscuit cutter or a cookie cutter, she places it on top of the cookie ball when it comes out of the oven, and scoots it around to make it round.
Rebecca Firth:
I always do the spatula, and I always recommend the spatula because everyone has a spatula near their stove. I have a whole set of round cutters that are in a million sizes, but for some reason I am a lazy baker. If I can make it easy, I want to make it easy, and I have used the round cookie cutter and cut off parts of my cookie. Or sometimes I get too agro and the cookie's still warm, and then it looks mangled. Do you know what I'm talking about? Have you had these things happen?
Jessie Sheehan:
Yes, yes.
Rebecca Firth:
And the wrong size of the cookie, so I tend to avoid that. It doesn't work for me and I just find the edge of a little spatula, especially the little teeny tiny ones I have. Sometimes, I'll use two of those if something's become oval, and I'll just nudge it back or whatever.
Jessie Sheehan:
So, we're not even talking like grab a really stiff fish spatula, for instance. You're just talking about the same spatula that you just used to make the cookies?
Rebecca Firth:
Yeah, and I love the little ones because they're perfect, because then you don't have to worry about hitting the other cookies.
Jessie Sheehan:
Those little ones are really cute.
Rebecca Firth:
They're the best.
Jessie Sheehan:
I agree.
Rebecca Firth:
Love.
Jessie Sheehan:
The snickerdoodle recipe in your book needs a rest, and this one does not need a rest. This one you just immediately bake straight after you make the batter. What changes did you make to this recipe to make sure that you didn't need to give it a rest?
Rebecca Firth:
I got rid of the oil. I believe the one in the book, it's been a while since I've made it, but I made a similar one yesterday to refresh my brain, that dough gets quite soft. So, we're not necessarily resting it to develop flavor, although that's just a side component. But it really hydrates the flour, firms up the dough, makes it easier to futz around with. It's a really delicious dough or cookie that results from it, but it's just more effort. And, with this one, I was like, "Let's go all butter, let's make a firmer dough, and make it easier to work with and make it so we don't have to sit around and wait for a cookie."
Jessie Sheehan:
Yeah.
Rebecca Firth:
Sometimes, I don't mind waiting for a cookie. But, lately, I've been like, "How fast can I get it?"
Jessie Sheehan:
Yeah. I'm done with waiting for cookies, so I am always tweaking all my recipes. For me, too, it's not that I'm resting for flavor, necessarily. I mean, yes, a chocolate chip cookie that's rested, I'm sorry, is going to be a cookie with a better flavor and texture. But I'm just trying to avoid the rest. Often, a rest is to make sure that a cookie can retain its shape, and as long as I can figure out how to make my cookie dough retain its shape without having to put the cookie dough in the refrigerator-
Rebecca Firth:
Right.
Jessie Sheehan:
... I'm very happy. And, also, I know that sometimes you put bread flour in a cookie.
Rebecca Firth:
Yes.
Jessie Sheehan:
Can you tell us what bread flour does to a cookie? And why this recipe does not have bread flour?
Rebecca Firth:
Right. Well, this recipe was originally created with half bread flour, and I really do love to play around with flour, in general. But as part of my let's streamline things and make it less complicated for people, I've not been hitting the bread flour as hard lately. But it has more protein than all-purpose flour, and I find when I use it for some of the flour with a cookie, it will make it chewier, loftier, they tend to hold their shape really well. It's a more substantial cookie.
Jessie Sheehan:
It makes total sense. But I have had trouble, sometimes, I'm always a more is more person.
Rebecca Firth:
Right.
Jessie Sheehan:
So, I'm always like, "Oh, bread flour is a good thing to put a cookie? I'm going to put in a lot of bread flour." You have to be careful.
Rebecca Firth:
And you have to be careful.
Jessie Sheehan:
Yeah.
Rebecca Firth:
You have to use a gentle touch with bread flour.
Jessie Sheehan:
Yes.
Rebecca Firth:
Yeah.
Jessie Sheehan:
Agreed. Because you're a snickerdoodle connoisseur, I would love to talk about a couple of the other snickerdoodle recipes on your website.
Rebecca Firth:
Okay.
Jessie Sheehan:
Tell us about brown butter pumpkin snickerdoodles, which is also a one bowl recipe.
Rebecca Firth:
I was super excited with how this one turned out. If you google search pumpkin snickerdoodles, everyone's like, "Chewy, chewy, chewy," which I know chewy is an awesome texture. I love it with a cookie. I will say if we had a line, and on one end was a chewy pumpkin snickerdoodle, and then the other end was a cakey snickerdoodle, mine would be right in the middle, but slightly skewed towards the cakey less chewy. I don't want people to have them turn it off, but it is softest cookie. You know how pumpkin just does that to everything. It's such a soft, delicious taste of fall. I was really excited with how that cookie turned out.
Jessie Sheehan:
I love that. And then, a five spice snickerdoodle. Tell me about that one.
Rebecca Firth:
I love five spice. Do you ever bake with Chinese five spice?
Jessie Sheehan:
I don't.
Rebecca Firth:
It's one of my favorite things. I was really into it when I was living in China, and then when I came home and I was baking more and more and more. It's really wonderful around the holidays because it has a lot of those spices in it. And this one is basically a classic snickerdoodle but rolled in five spice and sugar, and that actually is a snickerdoodle recipe that's similar to the book one. So, that one has bread flour in it. That one definitely needs rest time. And I have to tell you, I was like, "Ooh, maybe I need to go back and rework this," like you were saying, "so it takes that out." But after I let it rest, and then I baked it, and then I tasted it, I'm like, "I don't want to change it." I actually think it's worth the effort. I wouldn't even want to futz with it. I really like how it turns out.
Jessie Sheehan:
Your brown butter snickerdoodles, that's also one bowl.
Rebecca Firth:
You will lose your mind.
Jessie Sheehan:
Yeah.
Rebecca Firth:
These are brown butter muscovado snickerdoodles. Obviously, brown butter's amazing. I love muscovado sugar. It just is so rich in flavor, and it's so fun in a snickerdoodle cookie. And then, it's rolled in a cinnamon cardamom sugar mixture.
Jessie Sheehan:
And if it's brown butter, that's going to be melted butter.
Rebecca Firth:
Yes.
Jessie Sheehan:
Does that mean that the dough needs a rest? Or you can still bake it off right away, even though the dough is going to be less sturdy, let's -
Rebecca Firth:
Yeah.
Jessie Sheehan:
... than a dough made with a creamed butter?
Rebecca Firth:
Because you are using the brown butter, I do have you put it in for 30 minutes, I believe, is what that one has. 20 to 30 minutes, and it's not that much of an inconvenience. Something that small, you can do the dishes, clean everything up. That way as soon, as you get your cookies out, you can relax.
Jessie Sheehan:
Love. Is there a particular holiday cookie that you love?
Rebecca Firth:
Oh, yes. It's actually from "The Cookie Book," and I make it every year. Every "Cookie Book" signing I went to, I made this cookie, and it's the burnt sugar ginger. You make a hard caramel, which is the burnt sugar, but in it is fresh, grated ginger, and then you chop that up really fine. So, the hard caramel, it's almost like sand. And then, you fold that into a molasses cookie. It is so delicious. It's a cookie everyone loves, even if they're like, "I don't know if I like molasses cookies." It's really good.
Jessie Sheehan:
That sounds incredible.
Rebecca Firth:
Yeah, I would say that's top three, for sure.
Jessie Sheehan:
Thank you so much for chatting with me today, Rebecca. And I just want to say that you are my cherry pie.
Rebecca Firth:
You're so nice. I love you, Jessie.
Jessie Sheehan:
I love you.
Rebecca Firth:
This has been a hoot.
Jessie Sheehan:
That's it for today's show. Thank you to Plugrà Premium European-Style Butter and California Prunes for their support. Don't forget to subscribe to She's My Cherry Pie on Apple Podcasts, Spotify, or wherever you listen, and tell your baking buddies about us. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network and is recorded at CityVox Studio in Manhattan. Our producers are Kerry Diamond and Catherine Baker, our associate producer is Jenna Sadhu, and our editorial assistant is Londyn Crenshaw. Thank you so much for listening to She's My Cherry Pie, and happy baking.