Saint Nick's Cinnamon Snap Cookies
Santa Claus loves Christmas cookies recipes. Saint Nick's Cinnamon Snap Cookies are perfect for placing out with a nice glass of milk on Christmas Eve. Try this snickerdoodle cookies recipe this Christmas.
Celebrate With More Festive Recipe Ideas
If you enjoyed making Saint Nick's Cinnamon Snap Cookies, you'll definitely love trying out some more delicious Christmas cookie recipes to spread holiday cheer! One classic option is to whip up a batch of traditional sugar cookies, perfect for decorating with festive icing and sprinkles. These cookies are fun to make with the whole family and can be shaped into fun Christmas-themed designs like snowflakes, reindeer, and candy canes.
For a more unique twist, consider making some gingerbread cookies. These spiced treats are a holiday favorite and can be cut into fun shapes like gingerbread men, Christmas trees, and stockings. Decorate them with icing and candies for a fun and festive touch, or keep them simple with just a dusting of powdered sugar.
If you're a fan of the warm flavors of cinnamon and nutmeg in the Saint Nick's Cinnamon Snap Cookies, you'll also enjoy making snickerdoodle cookies. These soft and chewy treats are coated in a cinnamon-sugar mixture before baking, giving them a sweet and spicy kick. Serve them warm with a cup of hot cocoa for the ultimate cozy holiday treat.
Whichever recipe you choose to try, baking Christmas cookies is a wonderful way to spread joy and create lasting memories with loved ones during the holiday season. Happy baking!
Ingredients
- 2 1/2 cups plain flour
- 1 teaspoon baking soda
- 1 cup brown sugar
- 1 1/2 teaspoon powdered cinnamon
- pinch salt
- 2 large eggs, yolks and whites separated
- 1/2 cup butter, softened
- Extra cinnamon for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- Put plain flour into a mixing bowl with the baking soda (or you could use self-raising flour instead), brown sugar, pinch of salt and powdered cinnamon. Mix together well.
- Stir in egg yolks and the softened butter. In a separate bowl (not plastic), whisk the egg whites to soft peaks. Z
- Fold the egg whites into the other mixture until it forms a smooth dough.
- Spread the dough onto a cool floured surface and knead the dough until it is smooth. Refrigerate for 15 minutes.
- Roll out on a floured surface to 4mm thick between two sheets of non-stick baking paper.
- Cut into round biscuit shapes, either with biscuit cutters or a knife.
- Place the biscuits onto baking tray covered with non-stick baking paper. Bake 10-12 minutes.
- Cool and sprinkle with cinnamon.
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