Chloie’s Snickerdoodles

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Y’all, my granddaughter spent the weekend with me.  She actually called me on the way here and asked what we were going to cook.  Music to my ears.  Once she got here she chose what she wanted to make.  Cookies.  Well then we went through a list of kinds and she chose Snickerdoodles.  So we checked the pantry and made a list of a few things we needed.  Then off to the store.

I love the fact that she asks why we put each ingredient in and what does it do.  She then went through my spices and asked what they each tasted like and what we use them for.  Well when we got to the nutmeg and ginger, I explained their uses and also how I use them a lot during the holidays with cinnamon.  That’s when she shocked me and asked if they might make the cookies “tastier”.  Where did you hear that word I asked.  She answered “Paula said it on her show” (My Chloie loves Paula and I have to record her shows for Chloie to watch when she’s here.).  Well that’s all I had to hear.  We made Snickerdoodles with the addition of nutmeg and ginger.

Well, my 8 year old granddaughter taught me something today.  These cookies are “tastier”.  The next thing I knew she was handing me my I-pad, saying here lets put it on your webpage thingy.  So y’all, this is Chloie’s version of Snickerdoodles.
Ingredients:

• 2 3/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. coarse salt
• 1/4 tsp. nutmeg
• 1/8 tsp. ginger
• 2 sticks of unsalted butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• For the top: 2 tbsp. sugar, 2 tsp. ground cinnamon

Makes about 1 1/2 dozen cookies.

Directions:

1. Preheat oven to 350 degrees F.
2. Sift together flour, baking powder, nutmeg, ginger and salt into a bowl.
3. Put butter and sugar in the bowl of an electric mixer with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
4. Stir together cinnamon and remaining 2 tablespoons of sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon-sugar. Space 3 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.