Our Christmas Snickerdoodles are perfect for Santa and his elves!
Grab our recipe for Christmas Snickerdoodles below. This post has been sponsored by LorAnn Oils. This post contains Amazon Affiliate links. All opinions are my own, but I only promote things that I love and think you will love, too! This does not increase the cost to you, but does help support Juggling Act Mama. For more information, please see our Disclosure Policy.
I know you’re wondering what a baking emulsion is, right? It’s a flavor suspended in a base containing mostly water. Traditional baking extracts are flavors suspended in a base containing mostly alcohol. LorAnn Oils Bakery Emulsions are not compromised by the flavor of alcohol and don’t “bake-out” when exposed to heat like an extract flavor. You can use these anywhere you would a baking extract – in cakes, cookies, cheesecakes, frostings and more.
You use bakery emulsions just like you would a baking extract. 1 teaspoon bakery emulsion = 1 teaspoon extract. Today I’m taking my favorite Christmas Snickerdoodles to the next level by adding LorAnn Oils Bakery Emulsions Cinnamon Spice to the recipe. It bumps up the flavor of the cinnamon, making these the best Snickerdoodle cookies!
Now here’s a quick time-saving tip about making Christmas cookies. This is a big batch of cookie dough, so I like to take half of the dough and freeze it for another time. Just spread the dough into a log on parchment paper, then roll up and twist the ends to secure. Slide it into a resealable bag and label it. During the month of December, I often make a large (or double) batch of cookies when I h ave a few minutes, and then freeze part of it. On Christmas Eve, I can pull it all out of the freezer and quickly make a variety of cookies for Santa without making a giant mess.
Here’s how to make amazing Christmas Snickerdoodles:
1 cup unsalted butter, at room temperature
1-1/2 cups sugar
2 large eggs
1 teaspoon Lorann Oils Bakery Emulsions Cinnamon Spice
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
Preheat the oven to 350-degrees F. Line a baking sheet with parchment paper and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar. Add the eggs in one at a time, beating in between. Mix in the Lorann Oils Bakery Emulsions Cinnamon Spice.
Sift in the flour, baking powder and salt and mix on low until combined.
In a small bowl, mix together the sugar and cinnamon for the topping.
Using a medium cookie scoop for even portions, shape the dough into a ball, then roll in the topping mixture. Place on the prepared baking pan about 1-inch apart.
Sprinkle the top of each cookie with red or green sugar for a festive holiday look.
Bake for 12-15 minutes until the edges are crisp and the cookies and golden brown. Let set on the tray 1-2 minutes before removing to a cooling rack . Store in an airtight container for up to 1 week.
Ok, so it’s time for today’s giveaway, now! One lucky reader will win (10) LorAnn Oils Bakery Emulsions, including the following flavors: Red Velvet, Almond, Lemon, Peppermint, Buttery Sweet Dough, Princess Cake & Cookie, Strawberry, Cinnamon Spice, Coffee, and Coconut.