12 Days of Cookies – Snickerdoodles

Turns out that Snickerdoodles are my sister’s favorite holiday cookie. This might not seem weird to anyone else, but to me, I was shocked when she told me. I don’t think my mom has ever made Snickerdoodles. I know that I haven’t ever made them. So I guess I’m not sure where she got this unexpected love of Snickerdoodles… But since they’re her favorite (and since she’s my favorite older-younger sister), I had to include them in my 12 Days of Cookies. Hi Brookie-Cookie!

I got this recipe from an insert that came with my Martha Stewart silicone baking mat. My dad gave me the mat for my birthday and I love it. Does just as well as my Silpats and I love the bright red color. You can see it in the picture of my Sugar Cookie post. Due to the large number of baked goods in our house, I decided to half this recipe. The dough comes together so easily, you could make these in a pinch. My half batch made exactly 2 dozen with my cookie scoop. I realized as I was looking at the recipe that I forgot to halve the amount of sugar used to roll the cookies in. Woops.

Snickerdoodles – from Martha Stewart – makes 4 dozen
2 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup + 2 Tbsp sugar
2 large eggs
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls (I just used my cookie scoop); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

My 12 Days of Cookies:
Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies

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9 Responses to “Yellow Cupcakes with Swiss Meringue Buttercream”

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    cakewhiz — March 30, 2011 at 6:40 am

    I agree with you…i think the right type of frosting can really change the flavor of a cake/cupcake.
    Your cupcakes turned out beautifully and i am sure they taste superb!

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    beantownbaker — March 30, 2011 at 5:17 pm

    Are you coming to Cupcake Camp? I haven’t decided what I’m making, but it’ll likely include SMBC. If you try mine and hate it, I’ll have to accept that you just don’t like it.

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    beantownbaker — March 30, 2011 at 5:17 pm

    Sorry to make you crave desserts!

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    beantownbaker — March 30, 2011 at 5:17 pm

    Aww thanks. Practice makes perfect. I don’t even want to think about how many cupcakes I’ve frosted…

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    beantownbaker — March 30, 2011 at 5:18 pm

    I enjoy carrot cake but Hubby doesn’t like it, so I never make it. I just might have to soon though…

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    beantownbaker — March 30, 2011 at 5:18 pm

    Ha that’s funny. I’m not going to lie, I love me some cookie cake!

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    beantownbaker — March 30, 2011 at 5:18 pm

    Thanks!

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    wearenotmartha — March 30, 2011 at 6:07 pm

    These are absolutely beautiful! And I love the idea of swiss meringue buttercream 🙂

    Sues

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    Lara — April 3, 2011 at 2:11 pm

    what tip number do you use to get your perfect looking frosting swirl? i’ve been having a difficult time making it look symmetrical!

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