A simple cookie with way too long of a name.
A cookie that makes me think of snow and pine trees and cozy quilts.
A cookie that isn't going to win any beauty pageants, but has what matters most- it's crazy delicious.
This year was going to be the year to bake White Chocolate Cranberry Cream Cheese Snickerdoodles.
Then my cookie scoop broke.
Don't go messing with my cookie scoop.
Plan B was stolen right from the mind of Jami Nato.
Cookie dough to go.
Brilliant, right? Because the homely looking, delicious tasting, too many words in the title, cookie could have been passed over in the vast sea of holiday treats that find their way into our parties, doorsteps, and offices.
Cookie dough to tuck in your fridge or freezer, to bake at your leisure, say when you are in need of eating some Christmas-is-already-over feelings, however would be a welcome delight.
Meet White Chocolate Cranberry Cream Cheese Snickerdoodles version 2.0:
A sleeker name.
A cute package.
Same glorious insides.
The name and design inspiration comes from one of my most favorite childhood Christmas stories: Cranberry Christmas. I remember looking forward to that book each and every year. My brother and I even called our neighbor Cyrus Grape. He was a mean dude. MEAN. I am so sad the book is out of print and a million dollars on Amazon. It really is so special. If you come across one at a thrift shop, be sure to snatch it up.
Anyhow... the cookies are NOTHING like the recipe in the back of the book, but still, they can honor it in some fashion, right?
Here is the lowdown on how to make the dough to go:
Make according to this recipe here.
Chill for at least 30 minutes (it is really sticky dough)
Divide dough into thirds.
Plop each third onto plastic wrap and roll like a burrito.
Jami has great pictures on each step here.
Scoop 1/3 cup cinnamon sugar into snack size Ziploc bags.
(I do not love the cinnamon sugar pack that comes with the snickerdoodle mix.)
Nestle together the Ziploc of sugar, and the plastic wrapped dough, roll like a burrito in wax paper.
Secure wax paper with tape, tie ends with string or twine.
Print out the labels, cut in half, secure with tape.
You might just feel the need to save a batch for yourself, you know, for quality control, and safety testing issues.
Each snickerdoodle pouch makes three dough rolls. Each dough roll makes one dozen cookies.
I was able to bust out twelve in one naptime. With multiple jalapeno Cheeto breaks in between, obviously.
With no cookie scoop, and one oven, baking twelve dozen cookies would have taken me twelve dozen years.
The dough plan is SO MUCH BETTER.
Happy dough rolling.
Download the printable labels here.
(So many more yummy cookie recipes over at The Larson Lingo link up.)