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Forget throwing snowballs. Eat ’em up instead. These Snickerdoodle Snowballs, adapted from the “MasterChef Junior Bakes!” cookbook, are a twist on a cookie classic that you’ll want to whip up well after the holiday season.

Adult’s help: Some

Hands-on time: 35 minutes

Total time: 1½ hours

Makes: About 28 cookies


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KITCHEN SUPPLIES

● measuring spoons

● measuring cups

● medium and large mixing bowls

● whisk

● mixer with flat beater and
mixing bowl

● rubber spatula

● plastic wrap

● two baking sheets lined
with parchment paper

● oven mitts

● wire rack

INGREDIENTS

● 1½ cups all-purpose flour

● 1 teaspoon cream of tartar

● ½ teaspoon baking soda

● ¼ teaspoon salt

● ½ teaspoon ground nutmeg

● 2 teaspoons ground cinnamon

● 1 stick (8 tablespoons) unsalted butter at room temperature

● ¾ cup granulated sugar

● 1 large egg

● 1 teaspoon vanilla extract

● 1 cup confectioners’ sugar

STEPS


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1. Measure and put the flour, cream of tartar, baking soda, salt, nutmeg and 1 teaspoon of the cinnamon into a medium bowl. Whisk for 15 seconds.


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2. Place the butter and granulated sugar in the mixer’s large bowl, and beat on medium-high speed until it becomes light and fluffy, about five minutes. (You’ll need to stop and scrape the bowl sides with a rubber spatula a couple of times.)


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3. Stop the mixer, then add the egg and vanilla extract. Beat for 30 seconds.


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4. Add the flour mixture from Step 1 and mix on low until just combined, about 30 seconds. Cover the bowl with plastic wrap and refrigerate for 30 minutes.


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5. Preheat the oven to 350 degrees. Whisk the confectioners’ sugar and remaining teaspoon of cinnamon in a large bowl for 10 seconds. Set aside.


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6. Roll the cookie dough into 1-inch balls between your hands. Place them on the baking sheets, with at least two inches between them.


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7. Place one baking sheet on an upper oven rack and the second on a lower one. Bake for seven minutes, then switch the sheet positions in the oven. Bake for another seven minutes, until the cookies are puffed and lightly golden on the edges.


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8. Remove the sheets from the oven and place on the stovetop. Let the cookies rest for a couple of minutes until just cool enough to handle.


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9. Toss the still-warm cookies in the cinnamon-sugar mixture until covered on all sides, then place them on a wire rack to cool completely.


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10. Munch merrily! Share your creations right away, or store them in an airtight container for up to two weeks.