Pretzel Snickerdoodles

Here’s another Christmas cookie recipe (from See You in the Morning) for you to try out – a twist on an old favorite. Adding pretzels to classic snickerdoodles gave the cookies an unexpected crunch and created a delicious salty-sweet flavor.
photo 2 (3)
Spiced Pretzel Snickerdoodles
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
16 tbsp ( 2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1/4 cup sugar
2 tsp ground cinnamon
3/4 tsp cardamom
1/4 tsp ginger
pinch of each ground nutmeg and clove
pretzels, large or small
preheat the oven to 375 and line a couple baking sheets with parchment paper.
sift flour, cream of tartar, baking soda, and salt in a medium bowl, set aside. in the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. beat on medium speed until light and fluffy, about 2 minutes. scrape down sides of bowl. add eggs, one at a time, beating to combine. add dry ingredients, and beat to combine. chill the dough for at least 1 hour, up to overnight before baking.
once dough is chilled, mix the 1/4 cup sugar with all the spices. scoop tablespoons of dough, roll into balls, and roll in the spiced sugar. place 2 inches apart on baking sheets. press the dough balls down just slightly with your palm. bake for about 8 minutes, until the cookies are puffed but still very soft in the centers. remove from oven and press a pretzel into each cookie. return to the oven and bake 2-3 minutes longer (the cookies won’t brown). let cool a couple minutes on the sheets, then transfer to a wire rack to cool completely.
makes about 3 dozen cookies
photo 1 (2)

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