Around this time of year I love to bake, particularly really strong smelling Christmas type cookies. Something about cinnamon or gingerbread that makes cozy winter afternoons seem like the holidays. This year I came across a simple recipe that I just had to share with my readers. This snickerdoodle recipe makes the most soft and chewy cookies that smell just like Christmas morning.
The kids and I are thinking of purchasing clear boxes and gifting them for friends, family and teachers complete with a big red ribbon – makes the perfect gift idea that is easy to do and thoughtful too.
We doubled our batch and made extras for lunches, snacks and the freezer for future nibblers too! The best part is that we’ve cut the cost of ingredients by using oil instead of the traditional snickerdoodle cookie infused with butter.
Ingredients
- 1 1/2 cups white sugar
- 1 cup sunflower oil
- 2 eggs
- 1 tsp vanilla
- 3 cups organic white flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
For Sugar Coating:
- 2 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 375 degrees.
- Mix the oil, sugar, eggs, vanilla, flour, baking soda, salt and cinnamon.
- Mix everything together to form a thick dough.
- Form the dough into spoon sized balls and roll each ball in the sugar coating gently.
- Place cookies a few inches apart on parchment paper and flatten slightly with the bottom of a cup.
- Bake for 8 to 10 minutes, until slightly brown on the bottom. DO NOT overcook! They may appear soft but don’t worry – they will be perfect once cooled.
- Adapted from Recipes To A Young Poet
