Christmas is Coming! (with Snicker doodles)

Happy Thanksgiving! This is my favorite time of year because of all the festivities and most importantly, the food. I love all foods associated with this time of year, except maybe green bean casserole, which I can't figure out why anyone would invent. 

This year, I tried a new recipe for snicker doodles and they were really good! The recipe came from the Pioneer Women (one of my favorite food blogs!) and they were really crisp. If you like them a little softer, than just don't cook them as long. 

It's a pretty quick recipe except that they need to be rolled in cinnamon sugar before they're baked. 

I made them in my new kitchen! It was only partially done so I still did the dishes in the laundry room sink and used the kitchen aid on the floor because we didn't have outlets or water yet. The convention oven is so nice because I can bake three batches of cookies at once and they all cook the same. It also heats up really fast which is nice. 

When I was making the cookies, I used our chicken's eggs and I was trying to crack one with one hand because the other one was dirty and it turns out, I'm not very good at that. I cracked the egg into the bowl. I found most of the egg shells because they're green, but I did bite into cookie and find some. 

This is the recipe:

Prep: 15 Minutes	Level: Easy
Cook: 9 Minutes	Serves: 20

Ingredients

• 2-1/2 cups All-purpose Flour
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1 cup Unsalted Butter, Softened
• 1-3/4 cup Granulated Sugar, Divided
• 2 Large Eggs
• 1 Tablespoon Ground Cinnamon

Preparation

Preheat the oven to 400ºF and line several baking sheets with parchment paper. 

In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.

Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving.