It's cookie swap season! I'm participating in my first ever virtual cookie swap with a bunch of talented food bloggers this year. I experimented with three cookie recipes and this is the one I chose to share with you because it's super easy and there's not much you can do to mess this one up. Literally, it'll take you 15 minutes to prepare and then it's in the oven. I tried coming up with a chocolate chip cookie with fresh mint but that was a disaster because somehow it ended up tasting like weed cookies once it came out of the oven. I also thought up of a salted caramel sandwich cookie, but it's labor intensive and easy to mess up the consistency of the caramel. These snickerdoodle wedding cookies are quick and fool proof, no need to add an extra level of stress on this stressful enough holiday!
If you want inspiration for holiday cookies or if you're just here for pretty food photos take a quick peek at my snickerdoodle wedding cookie recipe and hop on over to everyone else's recipes!
Snickerdoodle wedding cookies
for the cookie:
- 1 cup butter
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups sifted flour
- 1/4 tsp salt
- 3/4 cup chopped walnuts
for the cinammon sugar:
- 3 tbsp sugar
- 3 tsp cinammon
- 1/8 tsp salt
Combine the ingredients for the cinnamon sugar in a small bowl and set aside. Make sure it's fully mixed.
Preheat the oven to 400°F.
In a kitchen aid with the scraper bowl attachment, cream the butter (about one minute on high speed). Add the powdered sugar and cream until light and fluffy (another minute on high). Add the flour and salt and mix on low speed until the mixture looks smooth, but don't overdo it! Over mixing once the flour is incorporated will encourage unnecessary gluten formation. We want the cookies to be crumbly, not bread like. Form dough into small balls about the size of a melon ball and roll each of the cookies in the cinnamon sugar. I like to roll all of the cookies in it once and then go back and do it again for extra cinnamon flavor. Place the cookies on a cooking sheet lined with parchment paper. Bake in the oven for 12 minutes.
Apple cider bourbon cocktail
- left over cinnamon sugar from the cookies
- 2 oz bourbon
- 1/4 oz freshly squeezed lemon juice
- 1/4 oz brown sugar simple syrup (see below for recipe)
- 1/4 oz Campari
For the simple syrup, combine a tablespoon of brown sugar and a tablespoon of water in a small microwavable bowl. Microwave for 20 seconds and mix until all of the sugar dissolves.
Pour the remaining cinnamon sugar in a small plate. In another plate, add some water. Take your coupe and turn it upside down. While keeping it flat, wet the rim of the coupe in the water, then place it in the plate with the cinnamon sugar to coat.
In a shaker, combine the bourbon, lemon juice, 1/4 oz simple syrup and Campari with ice and shake.
Garnish with a rosemary sprig with cranberries for extra festivity (I usually make the holes in the cranberries with something else beforehand to make it easier).
Check out these amazing ladies and their holiday cookie recipes:
- Madeline Hall - Snowflake Chocolate Sugar Cookies
- Katherine in Brooklyn - Cranberry Jam Linzer Cookies
- Lyndsey Eden - Orange Zest and Almond Chocolate Shortbread Cookies
- Nommable - Nutmeg Nutella Rice Krispies
- The Foodwright - Peanut Butter Cup Thumbprints
- Wood and Spoon - Soft Frosted Sugar Cookies
- Pumpkin & Peanut Butter - Gluten Free Gingerdoodle Blondies
- Seek Satiation - Cinnamon Chocolate Dipped Shortbread
- This Brown Kitchen - Chocolate Holiday Nankhatai Cookies
- Bappy Girl - Strawberry and Blueberry Meringues
- The Table of Contents - Sesame Almond Ginger Lace Cookies
- Gracepcheng - Vegan Chocolate Chip Cookies
- Jenna Hazel - Soft Vegan Gingerbread Cookies