Christmas cookie season is upon us. Sweet smells of cinnamon, clove, and vanilla will soon carry through the kitchen. Holiday sprinkles of red and green and gold covering the counters. Snow-clad gingerbread houses being built. A photo session interrupted by a hungry pup snatching a forbidden treat.
Yup. That totally happened. A sad dozen of snickerdoodles were compromised in the process. Good thing I think she's cute. There were also three dozen more cookies back in the kitchen, so all was not lost.These snickerdoodles may be simple, but with the added colored sugar, they become the most festive cookies on the table. They outside is crisp while the inside stays nice and soft. Of course, you can make them mostly crispy if that's your jam. Just leave them in the oven for an extra couple of minutes for a cookie worthy of a mug of cocoa.
Snickerdoodle Recipe
Yields approximately 4 dozen cookies
Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs, lightly beaten
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 tsp baking soda
1/4 tsp salt
Garnish:
2 tbsp. red sugar & 2 tbsp. green sugar (or 4 tbsp. regular sugar)
2 tsp. cinnamon
1/2 cup shortening
1 1/2 cups sugar
2 eggs, lightly beaten
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 tsp baking soda
1/4 tsp salt
Garnish:
2 tbsp. red sugar & 2 tbsp. green sugar (or 4 tbsp. regular sugar)
2 tsp. cinnamon
Directions:
Preheat oven to 375*F. Line a baking sheet with parchment paper.
Preheat oven to 375*F. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, cream together the butter, shortening, and 1&1/2 cups sugar. Mix in the eggs until combined. Mix in the vanilla. Slowly add the dry ingredients to the stand mixer one cup at a time until combined.
In two separate bowls, combine each colored sugar with 1 tsp cinnamon. Red in one bowl, green in another. If using regular sugar, combine all of the sugar and cinnamon in one bowl.
Roll one tablespoon of cookie dough with your hands to form a ball. Drop in the colored sugar and roll to coat. Place on cookie sheet an inch and a half apart. Bake for 6 to 8 minutes, until edges turn lightly brown.
Once the cookies are done baking, pull them out of the oven and allow to rest on the pan for a minute or two before removing them to a rack to finish cooling. For a crisper cookie, leave them in the oven for a minute or two longer.
In two separate bowls, combine each colored sugar with 1 tsp cinnamon. Red in one bowl, green in another. If using regular sugar, combine all of the sugar and cinnamon in one bowl.
Roll one tablespoon of cookie dough with your hands to form a ball. Drop in the colored sugar and roll to coat. Place on cookie sheet an inch and a half apart. Bake for 6 to 8 minutes, until edges turn lightly brown.
Once the cookies are done baking, pull them out of the oven and allow to rest on the pan for a minute or two before removing them to a rack to finish cooling. For a crisper cookie, leave them in the oven for a minute or two longer.
Adapted from Allrecipes
Enjoy!
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