Snickerdoodles are perfect during this holiday season. They're just as delicious as plain sugar cookies, but with a touch of freshly ground cinnamon. The cookie dough is rolled into small dough balls and then rolled in cinnamon sugar. Once they're nicely coated, the cookies are flattened, and when they're baked, a whimsical, crinkled cinnamon top is formed.
What makes this batch of cookies very special is the use of Bourbon Barrel Foods smoked salt, smoked sugar and pure vanilla extract. It turned out to be a marvelous choice as it added another dimension to the Christmas cookies.
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Servings: 32 cookies
1 whole egg, at room temperature
1-½ cups Bourbon Barrel smoked sugar, + 3 tablespoons for topping
1 teaspoon Bourbon Barrel pure vanilla extract
2 teaspoons freshly ground cinnamon
16 tablespoons unsalted butter, softened
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1-½ teaspoons cream of tartar
½ teaspoon Bourbon Barrel smoked salt
Preheat the oven to 400°F.
Making cookie dough:
In a bowl, combine flour, baking soda and cream of tartar. Set side.
In a mixing bowl, beat the egg with ½ cup sugar for about 5-6 minutes. The texture will become thicker. Add vanilla extract.
In another bowl, cream the butter with 1 cup sugar until it forms a uniform paste. Add the smoked salt.
Alternately add the flour mixture and butter to the egg mixture and blend and knead the dough with your fingers until the cookie dough comes together.
Wrap and chill it in the freezer until firm; it will take at least 30 minutes to harden. If you're planning on storing the dough and baking the cookies later, don't forget to label your food with the date! (see storing tips).
In a small bowl, combine the ground cinnamon and the remaining 2 tablespoons smoked sugar.
Using a melon baller, form ¾-inch dough balls. Roll them in the cinnamon sugar. Place them on several (I used 3) non-stick baking sheets (or regular sheets lined with a silicone mat). Make sure they are spaced out so they won't touch each other when they expand while baking. Using the bottom of a cup, flatten the balls, forming about ½-inch thick disks.
Bake for 10 minutes in the oven. Remove the cookies from the oven and let them cool completely to room temperature. They will harden and get firm as they cool.
Serve with a nice hot tea or a pumpkin latte.
Sifting dry ingredients helps get rid of lumps of flour and aerates the mixture when liquid is added. It's an important step for all your baking so you get a nice result.
You could use more sugar. I don't like adding too much sugar in cookies. If you like them sweeter, you could add up to 2-3 more tablespoons to the sugar cookie dough.
You can store the dough for up to 4 weeks in the freezer for last-minute surprise guests. Just roll the un-baked cookie dough into balls when you're ready to bake.
I ground the cinnamon using a Microplane grater. You can find fragrant, whole cinnamon sticks in Indian markets at a very inexpensive price.
You can store the baked cookies in an airtight metal tin for up to a week to keep them fresh. Our cookies never last that long!