Snickerdoodle Blossom Cookies

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Recipe for Snickerdoodle Blossom Cookies

The Snickerdoodle Cookie is one of the oldest recorded cookie recipes; it actually dates back to the late 1700s in American history; in my family it dates back but only a generation or two.  My Grandmother made Snickerdoodles for us as kids back in the late 50s, and I suppose her mother made them as well as my mother made them.  So let me see… Great-Grandma, Grandmother, Mother, Me– and my daughter makes them and so does my granddaughter – oh my goodness; isn’t this just a great, grand recipe?

Last Christmas we jazzed up the recipe a bit; after the dough was rolled in the cinnamon-sugar mixture as the old recipe instructs, we flattened them and baked them.  When they came out of the oven each one received a Hershey’s Kiss directly into its soft, hot middle.  Need I say more?

Here is the recipe.

Ingredients for Snickerdoodle Blossom Cookies:

  • 3 tbsp. sugar
  • 1/2 tbsp. cinnamon
  • 2 -3/4 cups all-purpose flour
  • 1-1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 2-1/2 cups granulated sugar
  • 1 cup softened butter, do not use margarine
  • 2 eggs
  • 2 tsp. vanilla
  • 18-20 unwrapped Hershey’s Kisses

Directions for Snickerdoodle Blossom Cookies:

Preheat oven to 350oF.

  1. Pour 3 tbsp. sugar and the cinnamon into a small bowl, stir to combine and set aside until needed.
  2. Sift flour, baking soda, and salt into a medium sized bowl; reserve.
  3. In a large mixing bowl beat sugar with the softened butter until it’s light and fluffy, then add eggs and vanilla and beat well.
  4. Add the dry ingredients and stir until well combined to form soft, but thick dough.
  5. Scoop cookie dough into your hand and roll into a ball (walnut sized) then drop into the sugar and cinnamon mixture and coat well.
  6. Place on an ungreased cookie sheet and flatten with the bottom of a glass dipped in flour, pressing down lightly to flatten the cookie.  If this step is omitted the cookies will not flatten but stays rounded and not accept the candy as well.
  7. Bake 8-10 minutes or until the edges of the cookies just begin to brown; remove from oven and at once position one chocolate kiss into the center of each hot cookie.
  8. Remove to a wire cooling rack and allow the cookies to cool completely before eating.

These cookies are now deliciously adorned and fit for any special occasion.

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