Snickerdoodles

Okay okay, I admit, the holiday season has gotten me behind in my blogging. But, I've got a lot to share with you, and more to come over the rest of the season, so please forgive me? I'm going to spread the next few updates over the next few days so I don't bombard you all at once with catching up.

These delicious little gems are the first thing I made with my new KitchenAid Artisan Mixer! Yep, David gave me my Christmas present early, and I loooooooove it.

Awwwww yeeeeeaaaah.

I used this recipe from Joy of Baking and ended up with the fluffiest Snickerdoodles I've ever had.

Mixing the dough

Dough is mixed, time to let it chill so I can roll it into balls for the cookies

Rolling the dough into balls

Rolling the dough ball in cinnamon sugar, except I was out of cinnamon so I used Apple Pie Spice

Lining up the dough balls on the parchment-lined cookie sheet

Fresh from the oven

I had David take them up to work with him the next day, and everyone thought they had come from a bakery. Delicious little cookies, and so easy to make!

Snickerdoodle Cookies (from Joy of Baking)

• 2 3/4 c. all-purpose flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 c. unsalted butter, room temperature (I used I Can't Believe It's Not Butter for baking)
• 1 1/2 c. granulated white sugar
• 2 large eggs
• 1 tsp. vanilla

For Coating:

• 1/3 c. granulated white sugar
• 2 tsp. ground cinnamon (I used apple pie spice since I was out of cinnamon. Gave them a lovely flavor.)

In a large bowl whisk together the flour, salt, and baking powder. 


In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).


Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 


Shape the dough into 1 inch (2.5 cm) round balls.


Coating: In a large shallow bowl mix together the sugar and cinnamon.


Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.


Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.


Can store in an airtight container, at room temperature, for about 10 - 14 days.


Makes about 6 dozen cookies.