Hello everyone! I hope everyone had a Merry Christmas if you celebrate and a Happy Holidays! Today’s recipe is for one of my favorite cookies, snickerdoodles! These are cinnamon inspired cookies that are crunchy on the outside, soft on the inside, and all around delicious! I love making them during this season, but they are good any time of the year. Enjoy the recipe, and if you make them, let me know how they turn out! Feel free to ask any questions.
P.S.- In my previous post, it seemed like most of you wanted some type of cranberry cookies, so stay tuned for future posts! Keep the suggestions coming, I will always be reading them!
Snickerdoodles (Cinnamon Cookies)
1 cup (two sticks butter) (240g) (vegan option: Earth Balance vegan butter)
1-1/2 cups sugar (300g)
1 teaspoon baking soda
1 teaspoon lemon juice
1/4 teaspoon salt
2 eggs (vegan option: 1/4 cup or 60ml unsweetened applesauce)
1 teaspoon vanilla extract
3 cups (360g) all purpose flour
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, cream together the butter and sugar; add the baking soda, lemon juice, salt and mix well. Be sure to scrape the sides of the bowl when needed.
Beat in the eggs one at a time until fully combined.
Mix in the flour until just combined and no flour streaks can be seen; do not overmix.
Cover and chill the dough until easy to use; combine additional sugar and cinnamon in a small bowl.
Shape the dough into balls and roll them in the cinnamon sugar mixture. Place them about two inches apart onto an ungreased cookie sheet.
Bake for 10 to 20 minutes until golden brown; cool and enjoy!