With just a few simple ingredients and a little bit of time, you can make these delicious Snickerdoodle Cookies to share with your family and friends for Christmas, other seasonal holidays, or anytime for that matter. Snickerdoodle Cookies have the delicious flavor of cinnamon, sweet sugar taste, and the velvety butter mouth feel.  If you get these Snickerdoodle Cookies baked just right, they’ll have a browned bottom, crispy  top and a soft inside, YUM!

So simple to make, you’ll need:

• 1 1/2 cups sugar
• 2 3/4 cups white flour
• 1 tbsp baking powder (or 1 tsp baking soda and 2 tsp Cream of Tartar)
• 1 cup softened butter
• 2 eggs (preferably free-range)
• 1/2 cup McCormick Cinnamon Sugar (or 1/4 cup ground cinnamon and 1/4 cup sugar blended well)

1. Preheat oven to 400 degrees F.
2. In an electric mixer, cream together the butter, sugar and eggs.
3. Mix the flour and baking powder, then blend well with the creamed sugar mixture.
4. Place the McCormick Cinnamon Sugar on a piece of waxed paper.
5. Form a 1 to 1 1/4″ thick ball in the palm of you hands, then roll in the Cinnamon Sugar and place 2″ apart on an ungreased baking pan. Repeat for remaining cookie dough.

   

6. Place in oven and bake for 8 – 10 minutes, or longer depending on size of your balls of Snickerdoodle Cookie dough.
7. Cookies are done when bottom is browned and top is crispy. Use a metal spatula to place on a cooling rack. Let cook for 10 minutes to eat while still warm, or an hour to place in an airtight cookie bowl.

Notes:

1. Our Snickerdoodles took about 14 minutes in our oven with golf ball size balls of dough and resulted in about 2 dozen 3″ diameter cookies.
2. Use nitrile or latex gloves when forming balls of cookie dough for easier cleanup.
3. Placing a piece of parchment paper under your mixer and measuring area makes for easier cleanup of the inevitable spilled flour.
4. Wax paper or parchment paper makes a nice work surface for rolling the Snickerdoodle Balls in the Cinnamon Sugar. Tape to counter with masking tape to hold in place.
5. Optionally line your baking pan with parchment paper for easy cleanup of your baking pans.

   

6. We baked our 2 dozen cookies at one time using two half-sheet baking pans.
7. You may use either baking powder or your own homemade with Baking Soda and Cream Of Tartar as you prefer. They will both work equally well.

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