It seems like Christmas just snuck right up on me this year. I should not make excuses, it is the same thing every year. I wait until the last minute to do everything; planning, baking, shopping, wrapping. Maybe I am just a professional procrastinator. Whatever it is that I am, it works for me because I seem to do it all the time.
It had been quite a while since I last made snickerdoodles, but with a new bottle of Cinnamon from Penzey’s and a bag of cinnamon chips laying around I knew exactly kind of cookie would be next on my list to make. This is a very basic easy cookie recipe that yields a nice crisp yet soft and buttery cookie that is perfect for the holiday season. The addition of the cinnamon chips makes these cookies just that much more better. Definitely give these cookies a try soon, you will not be disappointed.
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1 cup (2 sticks) butter, room temperature
1 1/2 cups plus 4 tablespoons sugar, divided
2 teaspoons cinnamon
optional: 1 cup cinnamon chips
Preheat oven to 350˚F. Line cookie sheet with parchment paper.
In a medium sized bowl, mix together the flour, baking soda, salt, and cream of tartar. Set aside.
In a large mixing bowl, fitted with a paddle attachment, cream together the 1 1/2 cups sugar and butter until fluffy. Add eggs one at a time. Slowly stir in the flour mixture. If using the optional cinnamon chips, stir them in at this time.
Form dough into balls. In a wide bowl, combine the 4 tablespoons sugar with the cinnamon. Roll the dough balls in the cinnamon and sugar mixture, then place on baking sheet. Bake for 12 minutes. The cookies will flatten as they bake and set as they cool.
~Yields 3 1/2 dozen cookies~
Recipe from Pennies on a Platter