(2½ oz/70 g) sugar
1 teaspoon pure
vanilla extract
2 large eggs
2½ tablespoons
ground cinnamon
MAKES ABOUTMAKES ABOUT
2 DOZEN COOKIES2 DOZEN COOKIES
Snickerdoodles
When you bake these sweet treats, your kitchen will fill with the heady aroma of cinnamon.
The best versions of this sugar-cookie relative emerge deliciously chewy once cooled and are
perfect for dipping into a glass of cold milk.
Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat
the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on
medium speed until smooth, about 2 minutes. Add the 1
1
/
2
cups (10
1
/
2
oz/300 g)
sugar and beat until light and fluffy, about 2 minutes. Add the vanilla and add the
eggs one at a time, beating well after each addition. Stop the mixer and scrape
down the sides of the bowl. Add the flour mixture and beat on low speed until just
combined, about 1 minute.
In a small bowl, stir together the
1
/
3
cup (2
1
/
2
oz/70 g) sugar and the cinnamon.
Shape the dough into 1
1
/
2
-inch (4-cm) balls and roll in the cinnamon-sugar
mixture to coat. Place on the prepared baking sheets, spacing the cookies about
2 inches (5 cm) apart.
Bake until the cookies are slightly cracked on top and puffed up, about 10 minutes,
rotating the baking sheets between the racks halfway through baking.
Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool
completely, or serve warm.
22
BAKING FAVORITES
2 cups (10 oz/315 g)
all-purpose flour
½ teaspoon kosher salt
2 large egg yolks, at room
temperature
2 teaspoons heavy cream
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 cup (8 oz/250 g) unsalted butter,
at room temperature
2
/
3
cup (5 oz/155 g) sugar
MAKES ABOUTMAKES ABOUT
6 DOZEN COOKIES6 DOZEN COOKIES
Spritz Cookies
You will need a cookie press to make these crisp, buttery cookies, a favorite of German bakers at
Christmastime. The best presses include a wide selection of plates for creating different shapes,
such as a tree, daisy, shell, star, fleur-de-lis, wreath, and snowflake. Choose a press that feels
comfortable in your hands.
Preheat the oven to 375°F (190°C).
In a bowl, sift together the flour and salt. In a small bowl, whisk together the egg yolks,
cream, and vanilla and almond extracts. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter
and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to
low, slowly add the egg yolk mixture, and beat until combined, about 1 minute. Stop the
mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low
speed until combined, about 1 minute.
Turn the dough out onto a work surface and knead once or twice to bring it together.
Following the manufacturer’s instructions, fill the barrel of a cookie press and form
cookies onto an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.
Refrigerate for 10 minutes.
Bake until the cookies are light golden brown on the edges, 8–10 minutes. Transfer the
cookies to a wire rack and let cool. Repeat with the remaining dough.
TIP The key to using a cookie press with ease is the temperature of the dough. If the
dough becomes too warm and soft, refrigerate for 5 minutes before pressing out more
cookies. For a festive assortment, add food coloring to the dough or top the cookies with
sprinkles
