It’s that time of year.
Cookie swap time!
It’s snowy and cold so it’s the perfect time to hang out in the kitchen, warmed by the stove preheating, and fill the apartment with smells of butter and sugar and cinnamon.
It’s even better when you share those cookies with friends. And, you know, when they share some with you.
These are my cookies for this holiday season.
I made them and brought them into work, because who better to experiment on than your coworkers? My coworkers in London got excited when they heard Snickerdoodle. But then they felt cheated when they learned that there was, in fact, not a snicker to be found.
This of course led to us googling the origin of Snickerdoodle. (see here)
What you really need to know is that the cookies are butter, sugar, cinnamon goodness. Do I have your attention?
For this recipe you will need:
- 2 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
Preheat the oven to 350. In a large bowl, combine butter and sugar until fluffy.
I forgot to take a picture so moving to the next step.
Add the eggs, flour, baking powder and salt and mix until combined.
Set yourself up with a little assembly line. Bowl with dough, small bowl with cinnamon and sugar mix, cookie sheet.
Roll the dough into one inch balls, dunk each dough in the cinnamon and sugar and rolling it around until totally covered.
Continue until all the dough is rolled.
Bake for about 12-15 minutes. I got about 30 cookies out of this recipe.
If you’re doing a cookie swap, a great way to transport the cookies is in these cute little mason jars. A stack of them on a plate is great too.