12 Days of Cookies – Snickerdoodles

Turns out that Snickerdoodles are my sister’s favorite holiday cookie. This might not seem weird to anyone else, but to me, I was shocked when she told me. I don’t think my mom has ever made Snickerdoodles. I know that I haven’t ever made them. So I guess I’m not sure where she got this unexpected love of Snickerdoodles… But since they’re her favorite (and since she’s my favorite older-younger sister), I had to include them in my 12 Days of Cookies. Hi Brookie-Cookie!

I got this recipe from an insert that came with my Martha Stewart silicone baking mat. My dad gave me the mat for my birthday and I love it. Does just as well as my Silpats and I love the bright red color. You can see it in the picture of my Sugar Cookie post. Due to the large number of baked goods in our house, I decided to half this recipe. The dough comes together so easily, you could make these in a pinch. My half batch made exactly 2 dozen with my cookie scoop. I realized as I was looking at the recipe that I forgot to halve the amount of sugar used to roll the cookies in. Woops.

Snickerdoodles – from Martha Stewart – makes 4 dozen
2 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup + 2 Tbsp sugar
2 large eggs
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls (I just used my cookie scoop); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

My 12 Days of Cookies:
Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies

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6 Responses to “Two pies in One pie pan Experiment Results”

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    Katie — November 14, 2008 at 4:27 pm

    YUMMY!! That’s so cool you made both at once!! I’m soooo going to have to try this! If the pears and the cranberries were very ripe there should be no problem. Ours was almost too sweet! lol! Maybe the cranberries or pears were still not fully ripe? That’s my only guess. But you can always add more sugar if you like a sweet pie. So cool!

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    Jen — November 14, 2008 at 4:30 pm

    I did sprinkle some sugar on top, but I didn’t measure. I probably didn’t have enough… Like I said the pear bites were amazing, but when you got a bite of cranberry you made that sour face. I just bought cranberries that come in a bag. I didn’t know they could ripen? Is that the right thing to use?

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    ttfn300 — November 15, 2008 at 4:51 pm

    love the fact there’s two-in-one 🙂 they both look lovely!

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    Loan — November 15, 2008 at 5:08 pm

    I am hitting up a Farmer’s Market near L.A. Sunday…I think I am going to pick up ingredients to make both pies and take them to a get-together that I am attending Monday! I’ll tell you how it goes! THANKS for the inspiration!

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    Jen — November 15, 2008 at 6:18 pm

    Let me know if you want the recipe Loan.

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    Marie K. — October 9, 2014 at 7:06 am

    Hello Jen,

    Just discovered your site, it’s awesome! The squash pie sounds wonderful, do you think I could have the recipe Jen. Thank you so much for your time and consideration.
    Marie

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