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
1. 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 until combined.
3. Place dough in refrigerator and let 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 started to make my 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 loggish shape and then wrap it in wax paper. I then put the wax paper log in a freezer bag with instructions of how to bake it on 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.