Our last Holiday special cookie are these delicious Snickerdoodles! Like the Molasses Drops, the dough can be made ahead of time. What I loved about this version of the cookie, is that you can have a little helper in the kitchen, rolling the cookie dough into small ½-in. balls. Then the fun begins: rolling them in sugar and cinnamon.
We hope you enjoyed our take on Snickerdoodles, and the rest of the recipes for the holiday season… See you in 2018!
Recipe from Better Homes & Gardens
Makes about 60 cookies
½ cup unsalted butter, softened
1 cup sugar
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon vanilla
1 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
- In a medium mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally.
- Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
- In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into ½-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
- Bake in a 375ºF oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool.
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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