The Galley

12 Days of Xmas Cookie: Snickerdoodles

We welcome day six of Christmas Cookies with a simple yet childhood favourite cookie: Snickerdoodles. But, of course, Snickerdoodles are so much more than a simple sugar cookie. And yet, if you have an inspiring young baker in the house, this is an excellent cookie for them to start with and show off their skills this Christmas.

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Snickerdoodles

We welcome day six of Christmas Cookies with a simple yet childhood favourite cookie: Snickerdoodles. But, of course, Snickerdoodles are so much more than a simple sugar cookie. And yet, if you have an inspiring young baker in the house, this is an excellent cookie for them to start with and show off their skills this Christmas.

 

  • Author: Crystal Plant
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 2 dozen 1x

Ingredients

Scale

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 ½ teaspoons ground cinnamon

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/3 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

Topping

1/3 cup granulated sugar

1 teaspoon ground cinnamon

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Instructions

  1. Preheat oven to 375°F
  2. Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
  3. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
  4. In a large beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
  5. Add the egg and vanilla extract.
  6. Beat on medium-high speed until combined.
  7. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  8. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
  9. The dough will be thick.
  10. Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each.
  11. Roll the dough balls in cinnamon-sugar topping.
  12. Sprinkle extra cinnamon-sugar on top if desired.
  13. Arrange 3 inches apart on the baking sheets.
  14. Bake cookies for 11-12 minutes.
  15. The cookies will be very puffy and soft.
  16. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out.

 

 

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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