Thursday, April 28, 2011

Scrumptous Snickerdoodle Cookies


Anytime is a GREAT time for cookies - then you add a cinnamon and sugar topping and you are set!  Whip a batch up then grab a cup of coffee and enjoy 1 or 2 cookies warm~

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

For the 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 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 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 with your hand.
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.

Yields: 3 dozen cookies

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