ForneyLife

Daily Christmas Cookie Recipe: Snickerdoodle

Posted in Recipes by Sarah on December 9, 2009

Neither a snicker, nor a doodle, but tasty tasty tasty.

Snickerdoodles

Ingredients
  • 2 3/4 cups (360 grams) all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1 1/2 cups (300 grams) granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Coating:

  • 1/3 cup (66 grams) granulated white sugar
  • 2 teaspoons ground cinnamon
Directions

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl whisk together the flour, salt, and baking powder.

Use an electric mixer or hand mixer to beat the butter and sugar until smooth (about 2 to 3 minutes).  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl.  Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

Once the dough is firm enough to roll, shape the dough into 1 inch round balls.

In a large shallow bowl mix together the sugar and cinnamon. Then, roll the balls of dough in the cinnamon sugar.

Place on the prepared pan about 2 in. apart.  Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 – 14 days.

Makes about 6 dozen cookies.

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