Snickerdoodles do a body good.

I'm stressing over school for no good reason, so I have to be proactive in doing something positive to stop my mind from racing. What would that be other than getting Starbucks? Write about my snickerdoodles, that's what.

I believe I was introduced to snickerdoodles by one of my best girlfriends a few years ago. Until then, I assumed snickerdoodles had nuts in them, so I avoided trying one. But nope, they're actually quite scrumptious. They're basically sugar cookies rolled in cinnamon and sugar. Simple with a little twist and really fun to make.

You start with a basic sugar cookie recipe, though I reduced the amount of sugar required. Instead, I substituted my usual Splenda baking sugar to make it a little better for the bod.  I cooled the dough in the fridge for just under an hour to make the rolling easier. All you do is roll the dough into small balls (har har, laugh if you must) and roll each in a mixture of cinnamon and sugar. Luckily, I had two jars of Penzey's Cinnamon Sugar on hand and I added a bit of Penzey's Vanilla sugar to the mix. It's my secret weapon in my baked goods. Adds a lil' somethin' something'.

Hubby said I should have an action shot, so alas, here you are. 

Once all the sugared dough is ready, you place them on wax paper on a baking sheet. I took a fork and lightly pressed all of them down similar to the style of peanut butter cookies.

They were ready to bake this point, and we were able to get about three dozen out of this batch. They baked for about ten minutes total at 400 degrees. Super easy and definitely a future staple in our house for Christmas!