If you still haven’t baked those christmas cookies yet, OR are making plans to get it done this weekend, then David and I got our holiday baking done just in time to help you out! We had made plans to bake cookies with our friends Tyler and Melissa but Melissa ended up getting the flu, so we thought a potential Christmas virus was not a gift to give with our sweet treats and we ended up just making the cookies at Davids. He wasn’t feeling super photogenic so our first attempt resulted in him covering up 2/3 of the camera with a cookie sheet… like a child.
But then I was finally able to capture this picture after much persuasion and telling him he didn’t have to take any more pictures all night. So I was able to capture this one, but not after several blurry attempts from him trying to jump out of the frame.
I only had one rule for my christmas baking this year: “no traditional sugar cookies” A. because we have those same cookies every year and we wanted to try something new and B. because I can only blog about the some cookies so many times before you guys get frustrated with me! So David and I picked out two different recipes, we decided to try our hand at butter cookies, because they werent too far off from the traditional cookies I make, but dont require all the hours of icing, and snickerdoodles, because David is a huge fan of cinnamon. Hope you and your families are gearing up for a happy holiday season and that these sweet treats will bring some warmth and love into your home these next few days and weeks!
1 cup butter
1 cup white sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
Preheat oven to 400 degrees F (200 degrees C). and then roll the cookies into little dough balls that will fit in the pam of your hand and then press onto chilled cookie sheets ( I wasnt feeling the cookie cutters and rolling pins so this proved to be a much easier method.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the cookiedough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract
In a small bowl, stir together the sugar and cinnamon and set aside.To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s sticky or difficult to handle. Preheat oven to 375 degrees F.
Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat.
Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked (this did not happen to mine… they turned into the Mighty Mutant Snickerdoodles! It was ridiculous! But they still taste Cinamon-y and delicious!)
Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
We made SO many cookies. I only made one batch of each dough, but we are going to 3 different Christmas family shindigs, so hopefully we will be able to share them all there! Happy Baking!