Cookies, Christmas snickerdoodles
Who doesn't love a snickerdoodle? Those soft and cinnamony sugar cookies that taste good any time of the year. Here is a recipe that adds a little Christmas color to a year-round favorite.
Servings: 24 cookie
Equipment
- 2 baking sheets
- parchment paper
- stand mixer or hand mixer and bowl
- Spatula
- bowl, medium
- 2 bowls, small
Ingredients
- 1 cup butter (softened) NOTE: do not use margarine
- 1 ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 2 ¾ cups flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
Topping Mixture
- ⅛ cup red sugar
- ⅛ cup green sugar
- 1 ½ tbsp cinnamon
Instructions
- In mixing bowl cream together butter and sugar for 4-5 minutes until it is light and fluffy. Use the spatula to scrape sides of bowl as needed.
- Add eggs and vanilla to creamed mixture and mix for another couple minutes.
- In medium bowl combine flour, cream of tartar, baking soda and salt. Use a whisk to mix it together.
- Carefully add the dry ingredients to the creamy ingredients and mix until smooth.
- Prepare the Topping Mixture. In a small bowl mix ½ of the cinnamon with the red sugar and set aside. Do the same with the green sugar in another small bowl. Set aside.
- Wrap the dough and chill in refrigerator for 30 minutes.
- Preheat the oven to 350 ℉
- Prepare baking sheets with parchment paper.
- Roll dough into about 1" round balls and then roll in sugar topping mixture. Do half of the recipe as red and the other half as green. Place the cookies on prepared baking sheets. Press down slightly on the balls to keep cookies from puffing up too much when they bake.
- Bake for 9-11 minutes. Let cool on baking sheet for 5 minutes and then remove to cooling rack.
