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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9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

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    1
    Joelen — August 1, 2008 at 8:28 pm

    Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂

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    2
    Nate — August 21, 2008 at 8:06 pm

    These are absolutely amazing!

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    3
    ttfn300 — August 27, 2008 at 2:53 pm

    wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂

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    4
    gaga — December 17, 2008 at 5:39 pm

    Yay for goat cheese! It really does make them better, doesn’t it?

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    5
    aleta meadowlark — March 17, 2009 at 2:24 pm

    Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?

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    6
    Jen — March 17, 2009 at 3:36 pm

    Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!

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    7
    biz319 — July 30, 2009 at 5:16 pm

    do you think these would be good at room temperature?

    I am going to an outdoor concert next week and wanted to bring some finger food!

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    8
    Jen — July 30, 2009 at 5:19 pm

    These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.

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    9
    Beryl — December 2, 2015 at 5:42 pm

    Would you imagine using some milder-tasting cheese like Brie tasting good?

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