One of my favorite ALL time cookies is the Snickerdoodle. One of the most versatile cookies, in my opinion, is the Snickerdoodle. You can change up the flavor for whatever holiday – pumpkin pie spice for fall, apple pie spice for for Christmas or Easter…, decorate or not, but according to hubby plain is BEST. I LOVE this time of year with ALL the baking and fun treats!
I also love that Victoria and Dave send a new unique snowflake in their Christmas card and I just ADORE my new FAVORITE ornament that my friend brought over for me. She saw it at a boutique and said it reminded her of me – such a sweet thought and absolutely beautiful ornament.
APPLE PIE SNICKERDOODLES
1 cup butter, room temperature
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon cinnamon
- Preheat oven to 400°.
- Sift together the flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
- Cream together the butter and sugar until light and fluffy.
- Add eggs, beating well after each addition.
- Gradually add in flour mixture until well blended.
3-4 tablespoons sugar
1 tablespoon apple pie spice
- Combine sugar and apple pie spice until well blended.
- Form cookie dough into small balls about walnut sized.
- Roll each cookie ball in the sugar spice mixture and place on un-greased cookie sheet about 2 inches apart.
- Bake 8-10 minutes or until golden.
- Cool 2 minutes before placing on wire rack to cool completely.
- Decorations are melted candy bark and sprinkle.