- Snickerdoodles
Ladies, it’s finally time to share your favorite Christmas cookie with us! I am looking forward to adding some new Christmas cookie recipes to my repetoire–because I don’t have many.My desire with this particular exchange is to share recipes that have been “healthified.” Now, we’re talking cookies, so you can only get “so” healthy. “Healthy” sugars are still sugars. And we (my husband and I) are of the opinion that there is freedom to be had, particularly at holiday times. So we don’t avoid all other cookies that I haven’t made.
My recipe is one that I grew up with, only modified to using freshly milled flour and healthier sugars. I haven’t gotten as far as trying to soak the recipe (not enough hours in the day!). It’s a favorite! I have found that with the freshly milled soft white wheat, I don’t need to use the amount of sugar called for, but can cut it down a bit. Of course, my husband doesn’t believe that anything can be “too sweet,” so I don’t always.
Snickerdoodles
1c soft butter
1 ½ c organic cane juice crystals ( I think less could be used!)
2 eggs
2 ¾ c freshly milled soft white wheat flour
2 tsp cream of tarter
1 tsp baking soda
Pinch of salt
3T organic cane juice crystals
3tsp cinnamon
Mix butter, sugar, eggs. Add flour, cream of tarter, soda, and pinch of salt. Chill dough, roll into balls the size of a walnut. Dip in cinnamon/sugar mixture and place on ungreased cookie sheet, two inches apart. Bake at 400 degrees for 10 minutes.
We love these and have continued to tradition of making them in our home! Pair them with some red rooibos spice chai tea for an extra treat!
If you’re interested in knowing for converting your own recipe–I changed shortening out for butter, white sugar for the organic cane juice crystals, and white flour for freshly milled soft white wheat flour. It was an easy switch and we love them!
I can’t wait to see what cookies are part of your Christmas!
While you’re out and about, head on over to Real Food Wednesday hosted by Kelly the Kitchen Kop!
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I love sharing cookie recipes! I wish I could actually exchange them with all the great posts! I am sharing a recipe for Gingerbread people (men and women). I have made the recipe more healthy by using sprouted wheat flour, organic butter, and whole cane sugar. The icing is sweetened with honey and the dyes are colored with natural ingredients like beets, carrots and berries. Enjoy!
I have never tried to “healthify” a cookie before. It’s an intriguing idea, especially since stuff like dried fruit and oatmeal are so tasty anyway. Thanks for doing this.
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Yes! And there are so many good looking recipes after the exchange–I can’t wait to try some of them.
It’s so fun, isn’t it? I was just talking about making gingerbread men this week. Thanks for the recipe!
These were great! Made them tonight for a cookie exchange. Super choice!!
Thanks so much for this recipe! I just stopped by from Passionate Homemaking, thinking, maybe someone will have posted a Snickerdoodle recipe. They are my hubby’s favorite cookie and he buys shortening and white sugar just for them – and it just makes me cringe, but they do taste good. I have been meaning to try to come up with a healthier alternative for them because they are his favorite. We have tried recipes without shortening before and they just have not turned out right, so I’m looking forward to trying this recipe.
Ohhhh, I’m so glad! These were one of our favorite Christmas cookies growing up and I love to make them for our family, too! Enjoy them! And, thanks so much for stopping by!
Thanks! I’m so glad you liked them! Thank you so much for visiting the blog!
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This is my favourite recipe for Italian cookies. I can eat them without stopping:
1/2 cup butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners’ sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
To make the icing, cream together the confectioners’ sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.