In a large bowl, whisk the flour with the baking powder, 1/2 teaspoon
cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon of nutmeg and the salt and
allspice. In a pie plate, toss 1/4 cup of the sugar with the reamining
1/2 teaspoon cinnamon, 1/4 teaspoon of ginger and 1/8 teaspoon of nutmeg.
In the bowl of a stand mixer fitted with the paddle, beat the butter with
the remaining 1 cup of sugar until light and fluffy, about 2 minutes.
Beat in the egg and vanilla until incorporated, about 2 minutes. At low
speed, beat in the dry ingredients until the dough just comes together.
Gather the dough into a ball and shape it into two 8 inch logs, about 2
inches in diameter. Roll the logs into the spiced sugar mixture. Wrap in
plastic and refrigerate until firm, about 1 hour.
Preheat the oven to 360. Line 2 large rimmed baking sheets with parchment
paper. Using a thin, sharp knife, cut the logs into 1/4 inch slices.
Arrange the slices on the baking sheets about 1 inch apart. Bake the
cookies on the upper rack of the oven until golden around the edges.
About 15 minutes. Transfer the baking sheets to wire racks to cool
completely before serving.
The cookie dough logs can be frozen for up to 1 month. The baked cookies
can be stored in an airtight container for up to 1 week.
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