I promised more cookies, and I’m not one to break promises! Snickerdoodles have some nostalgia for me. My mom made these every year for Christmas when I was a kid, and they were one of my favorites. I mean, what’s not to like about a sugar cookie rolled in sugar? I decided to kick these up a notch by rolling them in Spiced Vanilla Bean Sugar from one of my favorite stores, the Savory Spice Shop. I find that the vanilla bean gives them an added layer of flavor. Because these are rolled in sugar, I decreased the amount of sugar in the cookie itself to make for a cookie that’s not overloaded in sweetness. You’ll also notice that these are smaller cookies, as I discussed in my last cookie post, so you can have a few without the guilt.
If you don’t have a Savory Spice Shop near you, you can still buy their products online. Or you can go the traditional route of a cinnamon-sugar mixture to roll these in, in which case you’ll want to use 2 Tbsp. of sugar and 1 tsp. of cinnamon. Either way, you’ll find these cookies to be soft and full of sweet holiday goodness.
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 tsp. vanilla
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2-3 Tbsp. Spiced Vanilla Bean Sugar (for rolling)
- Pre-heat oven to 375°. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar together. Add the egg and vanilla and mix to form a wet batter.
- Add the flour, baking powder and salt and mix until well combined. The batter should be slightly sticky.
- Place your vanilla bean sugar in a small bowl. Take small spoonfuls of the batter (about 2 tsp. size) and form into balls. Roll in the sugar and place on the baking sheets about 2″ apart.
- Bake for 12 minutes, or until firm. These won’t spread out as much, which allows them to retain their softness. Remove from the oven and cool on baking sheets before transferring to a sealed container.
Yields 30 small cookies