Twelve Treats of Christmas-Snickerdoodles

Christmas is drawing near (very near!) and my "Twelve Treats of Christmas" series is coming to a close. I've had a great time making the previous ten treats and have really enjoyed bringing them to others. I hope you've enjoyed them, too. I've decided to close out my series with two Christmas favorites, one new and one that is requested of me every Christmas. I've blogged about them both before, but it just wouldn't be Christmas without either of them.

I first made these snickerdoodles with M's boss's kids. We had so much fun rolling the dough in cinnamon sugar and even more fun enjoying the soft, fluffy cookies that baked up with just the perfect cinnamony crispness on the outside. I'm sure you'll agree these really are the perfect snickerdoodle. Santa might agree, too. Try leaving a plate for him and see what you get!


Super Snickerdoodles
adapted from Martha Stewart "Holiday Cookies", December 2005
printer-friendly recipe

Ingredients:
2 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
1 c. unsalted butter, softened
1 3/4 c. sugar, divided
2 large eggs
4-5 tsp. ground cinnamon

Directions:
1. Preheat oven to 350 degrees F.

2. Sift together flour, baking powder, and salt. Set aside.

3. Put butter and 1 1/2 c. sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about three minutes. Mix in eggs.

4. Reduce speed to low and gradually incorporate flour mixture.

5. In a small bowl, stir together remaining 1/4 c. sugar and cinnamon to preferred ratio.

6. Shape dough into 1 3/4 in. balls (you should have about 20). Roll in cinnamon sugar and place three inches apart on baking sheets lines with Silpat or parchment paper.

7. Bake cookies, rotating sheets halfway through, until edges are golden, twelve to 15 minutes. Let cool on wire racks. Cookies can set out for Santa or stored between layers of parchment in an airtight container for up to three days.