Snickerdoodles

Want your house to smell like holiday magic? Make these cookies!

These super soft Snickerdoodles are a great start for the holiday baking season. Cinnamon...Nutmeg...These cookies scream "Winter!"

They are also great for the end of finals! Hazaah! 

Snickerdoodle Cookies


Makes about 3 dozen cookies

1 cup (2 sticks) unsalted butter


1/2 cup dark brown sugar


1 cup white sugar


3 cups flour


1/4 teaspoon cinnamon


1/4 teaspoon nutmeg


1 teaspoon baking soda


1/2 teaspoon salt

3 eggs (I put in a flaxseed substitute)

1 teaspoon vanilla extract

For the cinnamon sugar:

1/4 cup white sugar


1 tablespoon cinnamon


1/4 teaspoon nutmeg

1. Heat the oven to 425°F. 

2. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. 

3. Stir together the sugars, flour, spices, baking soda, and salt. 

4. Whisk the eggs into the cooled butter and add the vanilla. 

5. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

6. In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased (They're super buttery) baking sheet and flatten slightly. 

7. Bake for 7 minutes (May be more. I go for 8-9 minutes) then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.

The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.