SNICKERDOODLE CRISPS

Snickerdoodle Crisps image

This classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 5 dozen.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
SPICED SUGAR:
1/3 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough in half; shape each into an 8-in.-long roll. Wrap and refrigerate 2 hours or until firm., Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze wrapped logs in an airtight freezer container. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 68mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.