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Twelve Days of Christmas Cookies: Snickerdoodles

Christmas Snickerdoodles

DAY 6: Christmas Snickerdoodles

Snickerdoodles are always a favorite cookie around here. Jazz them up for Christmas by rolling them in red and green sugar.

With traditional snickerdoodles, the dough is dipped in a mixture of cinnamon and sugar. When I make these with colored sugar, I mix the cinnamon into the dough, and dip the cookie balls just in the colored sugar.

RECIPE:

Christmas Snickerdoodles

Christmas Snickerdoodles

1 cup butter
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
¼ cup each red and green colored sugar

Preheat oven to 400°F.

Cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Stir together flour, cream of tartar, cinnamon, baking soda and salt. Add to egg mixture. Roll into 1” balls. Roll balls in colored sugar.

Bake for 8-10 minutes.

Makes about 4 dozen cookies

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Twelve Days of Christmas: Snickerdoodle Bars

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DAY 5: Snickerdoodle Bars

A delicious cinnamon layered bar with the tang of snickerdoodles in an easy to prepare bar cookie.

RECIPE:

Snickerdoodle Bars

  • Servings: Makes 2 dozen bar cookies
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Snickerdoodle Bars1

2 1/3 cup flour
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1 ¼ tsp baking powder
1 tsp cream of tartar
½ tsp salt
¾ cup butter, room temperature
1 ¼ cup sugar
½ cup brown sugar
3 eggs, room temperature
1 tsp vanilla extract

Cinnamon Filling:
½ Tbs ground cinnamon
2 Tbs brown sugar

Preheat the oven to 350°F.

Combine the flour, cinnamon, nutmeg, baking powder, cream of tartar and salt in a large bowl; set aside.

Cream butter, sugar and brown sugar using a mixer. Beat in eggs and vanilla. With the mixer on low, slowly add the dry ingredients. Continue to mix until just combined.

Spray a 9×13 inch pan with cooking spray. Spoon half of the batter into the pan and spread evenly. Mix the cinnamon filling ingredients in a small bowl. Sprinkle evenly over the batter. Using a spoon, dollop the remaining batter across the cinnamon filling; do not cover the cinnamon mixture completely.

Bake for 20–25 minutes or until lightly golden brown and toothpick inserted in center comes out clean.

(Recipe adapted from Betty Crocker)

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Twelve (More) Days of Christmas Cookies: Pumpkin Snickerdoodles

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DAY 2: A classic cookie with an autumn twist. Perfect for using up that extra half-can of pumpkin from Thanksgiving pumpkin pie.

I really liked the additional spices (ginger and allspice as well as cinnamon) that the cookies are rolled in, but overall, I think that I prefer traditional Snickerdoodles. Little A, however, thought these were great!

RECIPE:

Pumpkin Snickerdoodles

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1 cup butter, softened
2 ¼ cups sugar
¾ cup pumpkin puree
1 large egg
2 tsp vanilla extract
3 ½ cups flour
1 ½ tsp baking powder
1 tsp cream of tartar
½ tsp salt
½ tsp ground cinnamon

Topping:
½ cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp allspice

In a large bowl, beat butter and sugar until fluffy; beat in pumpkin puree. Mix in egg and vanilla. Mix together flour, baking powder, cream of tartar, salt and ½ tsp cinnamon. Gradually mix into pumpkin mixture. Chill dough for at least one hour.

Preheat oven to 350°F.

Mix topping ingredients in a small bowl. Roll dough into 1” balls. Roll the balls in the spiced sugar until well coated. Place on baking sheets.  Use a glass to flatten the balls slightly.

Bake for 10-14 minutes, or until slightly firm to the touch. Let cool on baking sheets for 5 minutes; cool completely on a wire rack.

Yield: About 3 dozen

 

Recipe adapted from dlynz

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1:
Raspberry Crumb Bars

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Twelve Days of Christmas Cookies: Snickerdoodles

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DAY 5: Snickerdoodles are one of Little A’s favorite cookies: I’m sure it has something to do with the not-liking-chocolate thing. And who doesn’t love a cookie with a name like Snickerdoodle. Rolling dough balls around in cinnamon and sugar also adds to the fascination. I used to make these with half butter/half shortening, but have switched to all-butter. (No more trans fats and hydrogenated oils around here.) And they still have plenty of rise and stay nice and soft!

RECIPE:

Snickerdoodles

  • Servings: about 4 dozen
  • Print

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1 cup butter
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

¼ cup sugar
2 Tbs cinnamon

Preheat oven to 400°F.

Cream butter, sugar, eggs and vanilla. Stir together next 4 ingredients. Add to egg mixture.

Roll into 1” balls. Mix sugar and cinnamon. Roll balls in cinnamon mixture.

Bake for 8-10 minutes.

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TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1:
Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides

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