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Tuesday, December 20, 2011

Holiday-Doodles {aka Festive Snickerdoodles}

These are totally going to be the cookies we make for Santa this year!

I posted a recipe for snickerdoodles not too long ago. Here is the same recipe with a festive/holiday twist, now known as Holiday-Doodles! These are the cookies we sent around to some neighbors and friends. These would be great for leaving out for Santa. I love these cookies. I bake them on the shorter end of the time (recipe calls for 7-10 minutes). I like to pull them out when they barely look done and they are soft and chewy. I love eating them warm with a glass of ice cold milk!

Holiday-Doodles {aka Festive Snickerdoodles}
Printable Version

3 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup butter, softened
2 cups sugar
2 eggs
¼ cup milk
1 teaspoon vanilla
3 tablespoons green colored sugar (or green sugar sprinkles)
1 teaspoon cinnamon
3 tablespoons red colored sugar (or red sugar sprinkles)
1 teaspoon cinnamon

Preheat oven to 350 degrees.

In a mixing bowl combine flour, baking soda, cream of tartar, and salt.

In another mixing bowl beat butter for 30 seconds; add 2 cups sugar and beat until fluffy (about 2 minutes). Add eggs, milk and vanilla; beat well. Add dry ingredient mixture to butter/sugar mixture and mix until well combined.

In two separate bowls mix 3 tablespoons of green colored sugar or green sugar sprinkles and 1 teaspoon cinnamon, and the same thing with red. Form dough into 1 inch balls and roll in the two different colored cinnamon-sugar mixes. Place balls of dough on a silicone-lined or greased cookie sheet about 2 inches apart; flatten cookie dough ball with the bottom of a drinking glass. Bake for about 7-10 minutes (see note about bake time). Let cookies cool on baking sheet 1-2 minutes before removing to cooling rack to cool completely.

Note: Depending on how long you bake these, they will turn out slightly different in taste and texture. If you bake them on the shorter end of the bake time, they will be softer and chewier. If you bake them a bit longer, you'll get a crisp and slightly crunchy cookie. Remember that when you pull them out and let them set for one to two minutes they will still cook a bit more.

Recipe Source: adapted from Diana K.

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