Snickerdoodle Crisps
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
YIELD: about 5 dozen.
This classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. —Jenni Sharp, Milwaukee, Wisconsin
Ingredients
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1 cup butter, softened
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2 cups sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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4 teaspoons ground cinnamon
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2 teaspoons ground ginger
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3/4 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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1/2 teaspoon salt
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SPICED SUGAR:
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1/3 cup sugar
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1 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
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2.
Divide dough in half; shape each into an 8-in.-long roll. Wrap in waxed paper and refrigerate 2 hours or until firm.
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3.
Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 84 calories, 3g fat (2g saturated fat), 14mg cholesterol, 68mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.
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