Super-Soft Snickerdoodle Cookies
It is almost Christmas! It is less than 2 months away, so I can actually start saying that now without people sighing too much. (I can’t, however, start decorating until after Thanksgiving…)
On that note, I can make the cookies that can be considered “Christmas Cookies” as long as I don’t go for the ones that look like Rudolph or Christmas trees.
This is actually the THIRD time I have made these cookies, so they are certifiably delicious! The recipe is provided below.
Super-Soft Snickerdoodle Cookies
Source: The Kitchn
Makes about 3 dozen cookies.
Cookies
- 1 cup (2 sticks) unsalted butter
- 1/2 cup dark brown sugar
- 1 cup white sugar
- 3 cups flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspon vanilla extract
Cinnamon Sugar
- 1/4 cup white sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
Preheat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg.
Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly.
Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.
The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.
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