For All of Your Holiday Baking Needs…

… these are the posts here that have been really popular lately on rachelleb.com.

Martha Stewart’s Snickerdoodles
Martha Stewart's Snickerdoodles

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Martha Stewart’s Macaroons
coconut_macaroons

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Chocolate Sugar Cookies

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Laura’s Cranberry Streusel Shortbread Bars

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Turtle Cookies

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Irish Car Bomb Cupcakes

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Rumchata Cupcakes

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White Russian Cupcakes

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Angel Food Candy

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2011 Cookie Party Recipes

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2010 Cookie Party Recipes

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2009 Cookie Party Recipes
cory_jen_tommy_eleanor

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2008 Cookie Party Recipes

Martha Stewart’s Snickerdoodles

Martha Stewart's Snickerdoodles

I never really appreciated the Snickerdoodle as a kid because… hello? .. no chocolate. I was and still am a chocolate lover and if you put two cookies in front of me, one chocolate, one not, I’ll always go for chocolate.

Martha Stewart's Snickerdoodles

Last month, though, we were having people over for one of the football playoff games and I decided to make snickerdoodles, mostly just because I had the ingredients on hand. The recipe I made was from Martha Stewart’s Cookies, the book that I gave out as the cookie party grand prize and that I bought for myself. I’m loving this book and have already made about 6-7 recipes from it since December.

Martha Stewart's Snickerdoodles

These cookies turned out fabulous and I’ve actually found myself craving snickerdoodles, a cookie without chocolate! The outside of the cookie was just the right crisp and the inside was soft and chewy. So great. Some will say that this cookie cannot be a true snickerdoodle without cream de tartar, but these cookies are so good, I don’t care what you call them.

Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen

2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
– – –
2 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.