This is my second year participating in the Food Blogger Cookie Swap. It is becoming a tradition that I really look forward to and love participating in. Cookies for a good cause? You had me at cookies, but being able to contribute to Cookies for Kids Cancer makes it even sweeter. (See what I did there? I’m on fire today.) I love getting packages of homemade cookies made by other bloggers. They start to arrive the first week of December so it is a very nice way to welcome the holiday season. I love having some new recipes to add to my repertoire and it just really a lot of fun.
When I’m deciding what to bake, I have to remember that these guys are going in the mail and some to faraway destinations. I need a sturdy cookie, that will hold up for a few days. Last year I made Orange Cranberry Pistachio White Chocolate Cookies. (So, so, good, I need to make them again soon.) This year I decided to update one of my favorite cookie recipes, my Snickerdoodles. Snickerdoodles are probably my favorite cookie, they are sturdy, and you have a few days with them. And this recipe is my favorite, I’ve tried quite a few.
I love the spices that we seem to use a lot of during the holiday season. Allspice, nutmeg, cinnamon, clove – the warming spices. Cardamom happens to be one that I really love, but I don’t think gets enough attention. I added a few of them to my beloved recipe, and now have a new cookie that will be made year after year.
I added some spice inside of the cookie, and a lot in the sanding sugar mixture. Next time, I would add the regular sugar, vanilla bean, and spices and give it whirl in the food processor to break up the vanilla bean. Mix in the sanding sugar after so that you don’t lose the bigger chunks. I wanted to use gold to make them shimmery and pretty.
If I was delivering these in person, I would have put more effort into the packaging. I like to package almost as much as I like to bake. But I knew that these were going to get jostled in the mail, and I would be happy if the cookies made it in one piece.
I sent cookies to Ashton of Something Swanky, Alice of Honestly Fitness, and Jessica from A Happy Food Dance. Check out what made. All of the cookie recipes will be live on hundreds and hundreds of blogs today. You can follow along using the hashtag #fbcookieswap
Are you a blogger that is interested in being part of the swap next year? You can find out more here.
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla bean paste (use extract if you don’t have any)
- 2 eggs
- 2 3/4 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cardamon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
Spiced rolling sugar:
- 1/4 cup sugar
- 1 vanilla bean, spilt and seeded
- 1 teaspoon allspice
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 Tablespoon gold sanding sugar
- Preheat oven to 400°.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs and vanilla bean paste.
- Whisk together flour, cream of tartar, baking soda, salt, and spices.
- Add dry ingredients and mix until combined.
- Using an ice cream scoop or two teaspoons, roll the dough into a ball.
- Mix together rolling sugar ingredients. (To make it more evenly dispersed, add everything except sanding sugar to a food processor and pulse a few times, then add gold sanding sugar.)
- Roll the dough balls in the sanding sugar.
- Place the cookie dough on a parchment lined cookie sheet. Press the dough down slightly.
- Bake for 8 to 10 minutes.