Snickerdoodles

I'm only making 6 cookies this year for Christmas.
3 of them you've already seen on my blog, my favorite mint chocolate chip cookies, everyones favorite white chocolate raspberry cookies, and the delicious Mexican hot chocolate cookies.
3 are new recipes I've never tried before, and the first are these snickerdoodles I found by the Busty Baker, whom I also got the recipe for the Mexican hot chocolate cookies I've made three Christmases in a row.

I think it's kind of crazy that I've never made snickerdoodles before. 

It was defiantly about time, right?

As expected they were really easy and when I ate one right out of the oven, it was sweet, fluffy and had  the perfect amount of cinnamon. 

Snickerdoodles 

makes 3 dozen

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, (softened)

1 2/3 cup sugar, plus 1/4 cup for topping

1 large egg

1 teaspoon vanilla

1 teaspoon cinnamon 

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.

Set aside.

In the bowl of your electric mixer beat butter and sugar until light and fluffy.

Add egg and vanilla and beat until well combined.

Add dry ingredients and beat, scraping the sides of the bowl if necessary. 

In a small bowl, mix the cinnamon and 1/4 cup of sugar.

Using a level tablespoon dough per cookie, roll the dough in your palm and roll in the cinnamon sugar mix. 

Place on the pre prepared baking sheets 1 1/2 inches apart.

Flatten with the bottom of a glass.

Sprinkle tops with any remaining cinnamon sugar.

Bake, rotating halfway, until tops are puffed and crackly, and bottoms are golden brown, 10-12 minutes.

Let cool for a few minutes before transferring to wire racks to cool completely. 

On the first day of Christmas, Kristen gave to thee...

Okay, so the first post of my 12 days of Christmas Cookies series is actually the first three days.
I know, I know, I should do 12 different posts, but I have a few cookies that are my Christmas staples that were already on my blog and I defiantly won't have the time or the funds for 14 cookies. So I apologize.
So I have a question for all those who are reading my blog, (thank you for doing so), which picture do you like better, the mint chocolate chip cookies or the other two, based on quality that is? Comment on the bottom of this post!
Now for the cookies:
Day 1: Mint Chocolate Chip Cookies

               These cookies are possibly my favorite cookie for this season. I've been looking forward to making them for a while so that is why I made them first. They're easy to make and oh so delicious. I always eat one fresh out of the oven and then eat one a day in a very specific way: microwave them 8-10 seconds and then dip them in hot chocolate. Uh-may-zing!
Day 2: White Chocolate Raspberry Cookies

               Everyone's favorite. I'm serious. If you want something that will impress everyone, make these. The more raspberry the better too. They're so soft and the combination of the raspberry and white chocolate are pretty addictive.
Day 3: Mexican Hot Chocolate Cookies

               I made these last year and I was on the fence about them, however, after giving out my cookies everyone was telling me how much they loved them! There's a hint of chocolate and after a few bites you taste the spicy flavor of the chipotle chile in them. It's a great change of flavor from the usual Christmas cookie. I like the extra details that these cookies have with rolling them in extra sugar, cinnamon, and chipotle. I promise that this will be a cookie that everyone will remember and will ask you about.
I got the recipe from the Busty Baker.

Mexican Hot Chocolate Cookies
makes 3 dozen cookies


2 1/4 cups flour
1/2 cup cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 teaspoons cinnamon, (divided)
1/2 teaspoon ground chipotle chile, (divided)
2 sticks unsalted butter, (softened)
1 3/4 cups sugar, (divided)
2 eggs
1 teaspoon vanilla

Preheat oven to 400 degrees.
Line two baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon ground chipotle chile, set aside.
In the bowl of an electric mixer, beat together butter and 1 1/2 cups sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
Add the eggs, one at a time, scraping the sides of the bowl as needed.
Add vanilla and beat to combine.
Reduce speed and add the flour mixture, beat to combine.
In a small bowl, combine 1/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon ground chipotle.
Form tablespoons of dough into balls and roll in the mixture.
Place on prepared baking sheets, spacing 3 inches apart.
Bake about ten minutes, or until the cookies begin to crack.
Let cool on sheets for 5 minutes before transferring to the wire racks to cool completely.