This is another Christmas cookie recipe. The Imaginative One loves these. In fact, this is one of his top two favorite Christmas or year-round cookies. I know he will have a big old smile when I make these.
Last December, I found this recipe on one of my favorite blogs, Cooking During Stolen Moments. As soon as I tried it, I knew this would be my go-to recipe for Snickerdoodles. They are so light and crispy.
Stars of the recipe:
- 1 c. butter or margarine
- 1 1/2 c. sugar
- 2 eggs
- 1 t. vanilla
- 2 3/4 c. flour
- 2 t. baking powder
- 1/2 t. salt
- 1/3 c. sugar (I used green or red to make it look Christmas-looking.)
- 2 t. cinnamon
- Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla and beat for 2-3 minutes.
2. Whisk or sift together flour, baking powder, and salt. Slowly add to creamed butter until combined.
3. Place dough in the refrigerator and chill for at least 2 hours.
4. Roll about 1 t. of dough into a ball. Combine 1/3 c. sugar with cinnamon. Roll dough in cinnamon sugar until covered.
5. Place dough on cookie sheets, flatten slightly with the bottom of a glass and bake at 350 degrees for 10-12 minutes until edges are very lightly browned.
I’ve smademy Christmas cookie dough and then put it in the freezer. This way, they are ready to go when it’s time to do my Christmas cooking baking. I roll the dough into a log shape and then wrap it in wax paper. I then put the wax paper log in a freezer bag with instructions on how to bake it in the bag. (I have to admit that we do bake some of the cookies so that we can taste-test the dough.)
This post has been linked to Potluck Sundays.