Friday, May 14, 2010


I love sugar cookies and these Snickerdoodles are a cinnamony, drier crumb version of those. Typically I make Snickerdoodles around Christmas time, but there's no need to wait until the end of the year to enjoy these! Fantastic with coffee, they are soft on the outside and crumby, almost flaky on the inside. These are small, almost bite size so be sure to help yourself to a few (and maybe, if they're lucky, save some for your family)!

Makes 2 1/2 dozen


1 2/3 cups all-purpose flour
1/2 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon cinnamon

Preheat the oven to 350 degrees. Combine flour, nutmeg, baking powder and salt; set aside. In a large mixing bowl, cream the butter with 1/2 cup sugar until light and fluffy. Beat in the egg and vanilla. Add the dry ingredients and mix until well blended.
Spoon the remaining sugar and cinnamon onto a plate. 

With your fingers, squeeze out pieces of dough and roll between the palms of your hand into walnut-sized balls. Roll each ball in the cinnamon-sugar mixture and place on a greased baking sheet.

Bake for 15 minutes until golden brown. Let cool for 1 minute and then transfer to a wire rack to cool.
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