December is officially upon us and that means it is officially COOKIE TIME. Yes, I did just host a community cookie swap and I have sent my Great Food Blogger Cookie Swap cookies to my very deserving matches, but to me, cookie time doesn’t officially start until somebody makes Snickerdoodles.
Lucky for you, I took the liberty of baking some, photographing them, and then decided to share them with you! Let’s officially kick of COOKIE TIME together!
Different from almost all Snickerdoodle recipes, this does not call for Cream of Tarter. I also used a mixture of brown sugar and white sugar and added a bit a nutmeg, creating a slightly different, yet tastier, version of this popular treat.
1 C Butter, softened
1/2 C White Sugar
1/2 C Brown Sugar
1 Tsp Pure Vanilla Extract
1/2 Tsp Pure Almond Extract
2 C Flour
1 Tsp Baking Soda
1/4 Tsp Salt
For the topping:
1/4 C White Sugar
5 Tsp Cinnamon
1/2 Tsp Nutmeg
Preheat your oven to 400 degrees.
Cream the butter and sugars. Beat in the eggs, then add the extracts.
Stir the flour, baking soda, and salt. Add this flour mixture to the butter mixture and beat until a soft cookie dough forms.
Note: This dough is quite sticky!
Mix together the sugar, cinnamon, and nutmeg for the topping. Scoop tablespoons full of the dough, and roll them in the cinnamon sugar mixture.
Place the cookies on a greased cookie sheet and bake for 8-10 minutes. For soft cookies, remove your cookies from the baking sheet about 2 minutes after taking them out of the oven.