December 17, 2011

Christmas Cookies: Snickerdoodles!

All this week I'm featuring some new, some classic, and some all-around delicious Christmas cookie recipes!
We start the week with a classic recipe for Snickerdoodles, using this soft-bake recipe I found on

My friend Kwame helped me with this recipe, too. As I've mentioned before, I'm more into cooking than baking, but this recipe was so easy that I think that's definitely changing. If you're not super comfortable 'baking,' this is an excellent starter recipe!

Look at that gorgeous batter! We chilled it for a few hours before shaping the cookies into little balls and dropping them into a cinnamon-sugar mix (equal parts sugar & spice).

I like my Snickerdoodles to be chewy so I baked them only for the 10 minutes stated, but if you want a crunchier cookie, just bake them for an extra 2-3 minutes (adjust for your oven's settings/baking times).

Soft-baked Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

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