Almost Snickerdoodle Cookies

(yields approx. 3 dozen)

Ingredients: 

• 1 cup melted butter
• 1/2 cup brown sugar
• 1 cup white sugar
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon kosher salt
• 3 eggs
• 1 teaspoon vanilla extract

Directions:

1. Melt butter over low heat.
2. Once butter has fully melted, measure and mix the dry ingredients.
3. When butter has cooled, add eggs and vanilla and mix thoroughly.
4. Pour egg and butter mixture into dry ingredients.  Blend until all the dry ingredients are fully mixed.
5. Place cookie dough into refrigerator for 20-30 minutes.
6. Mix cinnamon and sugar in a medium size bowl.
7. Once cookie dough has cooled, spoon 4-6 balls into the cinnamon sugar and roll into balls.
8. Line cookie balls on a greased or parchment paper lined cookie sheet and refrigerate for another 20 minutes.
9. Preheat oven to 425°F.
10. Bake cookies 8-9 minutes. After pulling out of the oven, leave on cookie sheet another 5 minutes. For crisper cookies I recommend smaller cookie balls, not extended time in the oven.
11. After 5 minutes place cookies on a cooling rack.

Cookie dough can be refrigerated if tightly sealed in plastic wrap or frozen.  Lasts up to a week in the refrigerator.  Fully cooked cookies also are great to freeze.  Pull out as many as you like when you want!

Posted by: Alaska House of Jade

Contact us: alaskahouseofjade@ak.net

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