Tag Archives: Cookies

Snickerdoodles

When asked what Michael wanted for Valentine’s Day sweets, he asked for Snickerdoodles. I think it’s just because it’s such a fun thing to say. They are basically just a sugar cookie dipped in sugar and cinnamon, and very easy to make, as well. You can refridgerate or freeze the dough too. It has a bit more baking soda in it that regular butter cookies so they puff a bit.

Snickerdoodles (or Snickerdoodleydoos if you so choose to call)

2 3/4 cups all purpose flour
1/2 tsp salt
2 tsps baking powder
1 cup butter, room temperature
1 1/2 cups white sugar
2 large free range eggs
1 teaspoon vanilla
Coat with
1/3 cup white sugar
2 tsps ground cinnamon

In a large bowl combine flour, salt, and baking powder and set aside.

Beat the butter and sugar until creamy in your Kitchenaid Mixer or with electric beaters and then add the eggs, one at a time, beating well after each addition, ensuring all is combined. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. Refridgerate for an hour and then preheat the oven to 400 F degrees.

Shape the cooled dough into 1 inch balls and roll in sugar mix and place on a silpat on top of a cookie sheet about 2 inches apart and then flatten to about 1/2 inch.

Bake the  for about 8 -10 minutes. Remove from and cool.

White Chocolate Cranberry Oatmeal Cookies

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups dried cranberries
2/3 cup coarsely chopped white chocolate

Directions

  1. Preheat oven to 375.
  2. Cream butter in Kitchen Aid mixer or with any beaters in medium sized bowl. Add brown sugar and beat and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda, dried cranberries and white chocolate in other bowl and  stir into butter mixture one cup at a time, mixing well after each addition.
  3. Drop by rounded teaspoons onto a silpat atop cookie sheets.
  4. Bake for 10 to 14 minutes depending on how big you made the cookies,  until golden brown. Cool on wire racks.