Spiral Snickerdoodles

Ingredients for the cookie
1 cup of butter
1 1/4 cups of sugar
2 eggs
1 teaspoon of vanilla extract
2 1/2 cups of AP Flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt

Combine the Flour, baking powder and salt and set aside.

Cream together the sugar and butter until light and fluffy. Then add the eggs one at a time making sure to mix well. Add in the vanilla and mix until blended. Add in the flour gradually in 3 additions being careful to not over mix.
Turn the dough out onto a floured surface and shape into a ball. Divide the dough in half and wrap in plastic wrap. Refrigerate for at least 2 hours, I normally do this over night.

For the filling
1/2 cup of sugar
2 tablespoons of cinnamon
1/4 of a cup of melted butter

Combine the sugar and cinnamon.

Once the dough has chilled. Take it out and place it on a floured surface roll it out to about 1/4 of an inch thick. Try to make it as rectangular as possible. Then take the melted butter and brush it on the whole dough with a pastry brush and then sprinkle on the cinnamon sugar mixture. Then starting from the longer end roll it up like a cinnamon roll. Once you have it all rolled up wrap it in plastic wrap and refridgerate it again for 30 minutes. After 30 minutes take it out and slice it into 1/4 of an inch slices and place 2 inches apart as these cookies tend to spread out.

Preheat the oven to 350 and bake on ungreased cookie sheets for 12-14 minutes. As always I always under cook my cookies so bake them until the firmness you like and then finish cooling on a cooling rack and enjoy.

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