Snickerdoodles

Prep Time: 20 min(s)
Cook Time: 10 min(s)
Serves: 6 dozen
Difficulty: Beginner
Ethnicity: Other
Tools:
cookie sheet
hand mixer
large mixing bowl
measuring cups
measuring spoons
parchment paper
rubber spatula
small mixing bowl
wire rack with tray (seasoning, cooling, resting)

This recipe is perfect for a Christmas cookie swap because it makes 6 dozen cookies, and they are fabulous.
Ingredients:
1 cup(s) butter (unsalted)
1 1/2 cup(s) sugar (granulated)
2 eggs
1 teaspoon(s) pure vanilla extract
2 3/4 cup(s) flour (all-purpose)
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt (iodized)
3 tablespoon(s) sugar (granulated)
2 teaspoon(s) cinnamon (ground)

Steps:

-Preheat the oven to 400 degrees.

-Cream together the butter and 1 1/2 cups sugar until creamy; add the eggs and vanilla. Beat for another minute or two.

-Slowly incorporate the flour, baking powder and salt.

-Spoon the dough out and round them into balls. If the dough is too soft, put it in the refrigerator until it is firm.

-Mix the 2 tablespoons of sugar with the cinnamon in a bowl.

-Roll the balls of dough in the cinnamon sugar, and place on a parchment-lined cookie sheet.

-Place the cookies at least 3 inches apart on the pan, and gently flatten them out with your fingers.

-Cook for approximately 8-10 minutes.

-You want the cookies to be firm around the edges but still a little soft in the centers.

-Remove them from the cookie sheet right away and place on a wire cooling rack.

Please log in to post your comment. If you don't have an account register here.