31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Snickerdoodle Cookies MAKES: 30 COOKIES • PREP TIME: 10 MINUTES • COOK TIME: 8–10 MINUTES PASSIVE TIME: 60 MINUTES (OPTIONAL) • DIFFICULTY: EASY These classic snickerdoodle cookies have crispy edges and tender centers. The cinnamon sugar coating adds texture and flavor! 23/4 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1/2 tsp Baking Soda 1/4 tsp Salt 1 cup Butter, slightly softened 11/2 cups Bob’s Red Mill® Cane Sugar plus 1/4 cup, divided 2 tsp Vanilla Extract 2 Eggs 1/2 tsp ground Cinnamon Instructions 1. Line two baking sheets with parchment paper. 2. In a small bowl, combine the flour, baking soda and salt and set aside. 3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 11/2 cups sugar until just combined. 4. Add vanilla extract and eggs, one at a time, scraping down between each addition. Mix until combined. 5. On low, add the flour mixture and mix until thorough combined. 6. Scoop cookies onto prepared cookie sheets, about 2 tablespoons each, leaving about 1 inch between each. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Roll the top of each cookie in the cinnamon-sugar mixture. Chill cookies in the refrigerator for 60 minutes (optional but recommended). 7. While the cookie dough chills, preheat the oven to 400°F. Bake cookies until light golden brown around the edges, 8–10 minutes, rotating halfway through baking time. K I D S C A N H E L P