Cut-out Snickerdoodle Cookies

Cut-out Snickerdoodle Cookies

Cinnamon & sugar added to a favorite holiday cookie this time of year. And, they hold their shape perfectly!

We are in the midst of cookie season, and the cookie exchange continues. And, these Cut-Out Snickerdoodles are not only my favorite but also our in-house Santa’s fave. As a kid, I would leave a plate of cookies decorated with a rustic flair out for “Santa” hoping he or she would have left at least one or two of the three plated snickerdoodles for me. To no avail, I would wake Christmas morning only to find that the reindeer snickerdoodles were all eaten, and not a single crumb spared. 

These lightly baked cut-outs are a delight to decorate for everyone in the family, the less stellar artist included. 

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Ingredients

• 1 c. cold salted butter
• 1 c. granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 3½ c. all-purpose flour
• ½ c. cornstarch
• ¼ tsp. salt

Instructions

1. Cream the butter and sugar together in a bowl of an electric mixer on low to medium speed; using the paddle attachment.

2. Mix until thoroughly incorporated, about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again.

3. Add eggs one at a time. Allow the first egg to mix in completely before adding the next one. Scrape down the sides of the bowl with your spatula at least once and mix again.

4. Add vanilla extract.

5. Sift your flour, cornstarch, cinnamon, and salt together. Pour all the flour mixture into the mixing bowl. Mix for 3-5 minutes. The dough will start out crumbly and then pull itself into a ball, at which point the dough pulls away from the sides of the bowl.

6. Turn the dough out onto a lightly floured work surface. Roll the dough out between 2 large pieces of wax paper.

7. Roll out the dough further if you need, to a thickness of about 1/4-inch. Using a 3-inch cookie cutter cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

8. Once all cut out, put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

9. Preheat your oven to 375°F.

10. Bake cookies for 9-11 minutes or until the edges appear set. The top of the cookies will not be golden.

11. Let cookies cool to room temperature and serve as is or decorate.

Photos by Audrie Dollins