Christmas Snickerdoodles Cookie Exchange Quantity Food

EASY CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.

CHRISTMAS SNICKERDOODLES

Steps:

• Preheat oven to 400.
• In a small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon.
• In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon until combined.
• In a large mixing bowl, beat together sugar, shortening, butter and eggs. Stir in flour, cream of tartar, baking soda and salt and mix until combined.
• Roll dough into small inch balls.
• Roll half iof the dough balls in green sugar-cinnamon mixture and the other half in the red sugar cinnamon mix.
• Place about 2 inches apart on a cookie sheet.
• Bake 8 to 10 minutes until bottoms are just lightly golden.
• Cool 2 minutes on cookie sheet.
• Remove from cookie sheet to a cooling rack to cool completely.

CLASSIC CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
• In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.