For me, the holidays mean a lot of things. Getting to see family I haven’t seen all year, decorating the house, and most importantly, baking everything and anything. I can’t think of another time of year where there are so many cookies and pies to be eaten. So when I was given the opportunity to work with Immaculate Baking to showcase their products, I couldn’t pass it up.
I went to my local Target (search where to buy it in your area) and purchased the Sugar Cookie and Chocolate Chip Cookie Mixes and was amazed to see the ingredients that were not included. Best of all? They are GLUTEN-FREE! I decided to make the Sugar Cookies, but roll them in sugar, cinnamon, nutmeg, and ginger to convert them to delicious Snickerdoodles.
The cookies themselves were super easy to make. Soften the stick of butter in the microwave (i.e., microwave for 10 seconds so it doesn’t melt) and mix it with the cookie mix, the egg, and vanilla extract. I tried doing this with just a regular spoon, but found that was a completely stupid idea and used my hands.
Take a small amount of the dough and roll it into a ball. Then roll the cookie ball in the sugar, cinnamon, nutmeg, and ginger mixture and place them on a non-greased cookie sheet.
Pop them in the oven for 13-15 minutes (I did 14 minutes), pull them out of the oven and allow them to cool for 2 minutes on the cookie sheet before transferring them.
For more fabulous recipes, go to Immaculate Baking and
drool enjoy perusing all the yummy recipes.
Let me know if you try this recipe in the comments and how you liked it!