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!
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.
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.
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!
If you have any favorite holiday cookies you’d like me to feature, drop me a note!
- 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
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper or spray with non-stick coating spray.
- 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.
- 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.
- 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.
- 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!
- Store cookies in an airtight container for 5 days or freeze up to 2 months.
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