Saturday we hosted our hopefully-annual cookie exchange (we did one a couple years ago and would love to make it a yearly event). I had a few different ideas for what I was going to make, but finally decided on Friday to make some Almond Snickerdoodles. The ironic thing is that I don’t eat nuts, but really enjoy almond flavor (I think it is the texture of nuts that get to me).
Almond Snickerdoodle Cookies
- 1 cup butter (I used dairy-free butter so that Brad could eat them)
- 4/3 cup sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 1 T Almond Extract
- 3 cups flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ cup sugar
- 2 teaspoons cinnamon
- Preheat the oven to 375 and grease two cookie sheets (or use a handy dandy silicon mat)
- In a large mixing bowl (I used my Kitchen Aid stand mixer), cream together the butter and sugar until nice and smooth.
- Mix in the egg, vanilla, and almond
- Slowly mix in the flour, cream of tartar, baking soda, cinnamon, and salt. I did about 1 cup of flour at a time.
- In a small bowl, combine the sugar and cinnamon for the topping
- Roll about 2 Tablespoons of dough into a nice ball then roll in the topping. Place the dough roughly 2 inches apart.
- Bake for 9-11 minutes or until the edges start to turn brown. I have a convection oven so my baking time is a bit faster.
- Let cool on a wire rack
The cookie exchange party was so much fun, it is always great to get together with friends and there were some absolutely delicious cookies offered for the exchange. I also made a batch of my Peppermint Marshmallows which were a hit.
One reason that I love to make snickerdoodles is because they are super easy, and they can also be slightly changed to make a flavor variation (such as my peppermint snickerdoodles from a couple years ago).
Are you a fan of snickerdoodles? What flavor would you make?