The Holiday Kitchen: Sweet Treats- Twist on Classics

Sometimes you just want to try something new. These recipes are all classics I make often but with a twist.

Christmas Snickerdoodles

2 3/4 C flour

1 1/2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 C softened butter

1 1/2 C granulated sugar + 1/4 C for coating

2 large eggs

1 tsp vanilla extract

2 tsp cinnamon for coating

1/4 tsp nutmeg for coating

4 TBSP red and green decorating sugar

Preheat oven to 400 degrees and line baking sheets with parchment paper.

Mix the dry ingredients (flour, cream of tartar, baking soda, and salt) and set aside. 

Cream butter and sugar (minus amount for coating).

Add eggs one at a time mixing well after each. Add the vanilla extract. 

Combine the wet and dry ingredients mixing until just combined. 

Prepare the coating in a bowl (1/4 C sugar, 2 tsp cinnamon, 1/4 tsp nutmeg, and 4 TBSP colored sugar)

Shape the dough into balls and coat in the sugar. 

Bake on 400 degrees for 8-10 minutes until the edges are set and the center is still soft.

Remove from the oven and allow to cool 2 minutes before transferring to a wire rack to cool completely. 

Note: you can separate the green and red into 2 separate bowls and have some red and some green cookies. 

Chocolate Sugar Cookies

1 C butter softened

1 1/2 C granulated sugar

1/2 C brown sugar packed

2 large eggs

2 tsp vanilla extract

2 1/4 C flour

1 C cocoa powder

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

1/2 C decorating sugar

Preheat oven to 350 degrees and line baking sheets with parchment.

Cream sugars with softened butter.

Add the eggs and vanilla and mix until combined.

In separate bowl, add the dry ingredients.

Add dry ingredients to wet slowly until well combined.

Roll out dough and roll in decorating sugar.

Bake 11-13 minutes and allow to cool.