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Holiday Cinnamon SnickerdoodlesHoliday Cinnamon Snickerdoodles
Holiday Cinnamon Snickerdoodles
Holiday Cinnamon Snickerdoodles
Christmas morning calls for an extra-special breakfast, like this easy Overnight Eggnog French Toast Casserole. Soak fluffy Italian bread in a rich milk-and-egg mixture flavored with McCormick® vanilla and rum extracts. Add ground nutmeg to re-create that unmistakable eggnog taste. Let it all soak in overnight. Then bake the morning of for a sweet, memorable holiday treat.
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Recipe - Gourmet Garage of West 66th
HolidayCinnamonSnickerdoodles.jpg
Holiday Cinnamon Snickerdoodles
Prep Time15 Minutes
Servings36
Cook Time8 Minutes
Calories126
Ingredients
2 3/4 cups All Purpose Flour
2 tsp McCormick® Cream Of Tartar
1 tsp baking soda
3/4 tsp salt
1 3/4 cups sugar, divided
1 cup Butter Flavor All-Vegetable Shortening substitution
2 eggs
2 tbs milk
2 tsp McCormick® All Natural Pure Vanilla Extract
1 tbs McCormick® Ground Cinnamon
Directions

1. Preheat oven to 400°F. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, milk and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

 

2. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on ungreased baking sheets.

 

3. Bake 7 to 8 minutes or until lightly browned. Cool on baking sheets 2 minute. Remove to wire racks; cool completely.

 

TIPS AND TRICKS Colored Sugar Snickerdoodles: Add 2 teaspoons McCormick® Ground Cinnamon to flour mixture. Omit cinnamon sugar coating. Coat cookie dough balls in mixture of 3 tablespoons each colored sugar and granulated sugar.

 

Nutritional Information
  • 6 g Total Fat
  • 10 mg Cholesterol
  • 89 mg Sodium
  • 17 g Carbohydrates
  • 0 g Fiber
  • 1 g Protein
15 minutes
Prep Time
8 minutes
Cook Time
36
Servings
126
Calories

Shop Ingredients

Makes 36 servings
2 3/4 cups All Purpose Flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
$7.89$1.58/lb
2 tsp McCormick® Cream Of Tartar
Not Available
1 tsp baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.99$0.12/oz
3/4 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
1 3/4 cups sugar, divided
Sugar in the Raw Organic White Cane Sugar, 24 oz
Sugar in the Raw Organic White Cane Sugar, 24 oz
$6.39$0.27/oz
1 cup Butter Flavor All-Vegetable Shortening substitution
Crisco 16 oz Reg Shortening
Crisco 16 oz Reg Shortening
$6.89$0.43/oz
2 eggs
Eggland's Best Classic Large White Eggs, 12 count
Eggland's Best Classic Large White Eggs, 12 count
$7.99
2 tbs milk
Organic Valley Reduced Fat Milk, half gallon
Organic Valley Reduced Fat Milk, half gallon
$8.29$0.13/fl oz
2 tsp McCormick® All Natural Pure Vanilla Extract
Morton & Bassett Pure Vanilla Extract, 4 fl oz
Morton & Bassett Pure Vanilla Extract, 4 fl oz
$31.99$8.00/fl oz
1 tbs McCormick® Ground Cinnamon
100% Organic Ground Cinnamon, 2.3 oz
100% Organic Ground Cinnamon, 2.3 oz
$1.87 avg/ea$0.81/oz

Nutritional Information

  • 6 g Total Fat
  • 10 mg Cholesterol
  • 89 mg Sodium
  • 17 g Carbohydrates
  • 0 g Fiber
  • 1 g Protein

Directions

1. Preheat oven to 400°F. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, milk and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

 

2. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on ungreased baking sheets.

 

3. Bake 7 to 8 minutes or until lightly browned. Cool on baking sheets 2 minute. Remove to wire racks; cool completely.

 

TIPS AND TRICKS Colored Sugar Snickerdoodles: Add 2 teaspoons McCormick® Ground Cinnamon to flour mixture. Omit cinnamon sugar coating. Coat cookie dough balls in mixture of 3 tablespoons each colored sugar and granulated sugar.