Holiday Cookie #1: The Snickerdoodle

Holiday Cookie Recipe #1: The Snickerdoodle | www.chicandsugar.com

The stores are playing Christmas music and gift lists are being edited. And just like that, it’s time to begin the holiday baking!

I had game planned a “top 20” countdown of holiday cookies, but my life has been a little hectic lately. (An understatement with busy 3- and 1-year olds running around.) So, instead of starting at #20 and counting down, I’m starting at #1 and counting up!

Holiday Cookie Recipe #1: The Snickerdoodle | www.chicandsugar.com

I’m starting off with a holiday favorite: the Snickerdoodle. This cookie is similar to the more widely popular sugar cookie, but it includes a scrumptious cinnamon sugar coating.

Holiday Cookie Recipe #1: The Snickerdoodle | www.chicandsugar.com

You can bake the Snickerdoodle until it just starts to crack on top but still has a soft center. Or, you can leave them in the oven a little longer if you want a more crisp cookie. I also lightly flatten my cookies prior to baking to achieve a nice circle shape.

Holiday Cookie Recipe #1: The Snickerdoodle | www.chicandsugar.com

Snickerdoodles remain fresh and soft days after baking, but they can be frozen for up to two months. Freezing is a great option when you are baking several batches of cookies for holiday gifts!

Holiday Cookie Recipe #1: The Snickerdoodle | www.chicandsugar.com

If you have any favorite holiday cookies you’d like me to feature, drop me a note!

HOLIDAY COOKIE # 1: THE SNICKERDOODLE
 
Author:
Ingredients
  • COOKIES
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups granulated sugar *for cookie dough* + ¼ cup *for cookie coating*
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2½ teaspoons ground cinnamon *for cookie dough* + 1 teaspoon *for cookie coating*
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper or spray with non-stick coating spray.
  2. In a large bowl, cream together the softened butter and the sugar until fluffy. Add eggs one at a time, mixing after each. Add the vanilla.
  3. In a medium bowl, sift together the flour, baking soda, cream of tartar, cinnamon and salt. Stir dry mixture into the creamed sugar mixture until blended. Do not overmix.
  4. In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Form dough into 1.5" diameter balls and roll in cinnamon-sugar topping.
  5. Place cookies on baking pan and bake in oven for 8-10 minutes or until cookies start to crack on top. Do not over cook or your cookies will not be soft!
  6. Store cookies in an airtight container for 5 days or freeze up to 2 months.
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