Snickerdoodle Cookie Trio

INGREDIENTS

**Note: All of the ingredients for this recipe can be purchased as a kit here!

• About ¼ cup sugar
• 2 pods Occo Saigon cinnamon
• 2 pods Occo nutmeg
• 1 pod Occo Ceylon cinnamon
• 1 pod Occo ginger
• 1 package Renewal Mill Sugar Cookie Mix
• ½ cup neutral tasting oil (such as grapeseed, sunflower, or vegetable oil)
• 1/3 cup plus 1 Tbsp water
• Ungreased baking sheet(s)

1. Heat the oven to 350 F.
2. In a small bowl, mix 1 tablespoon plus 1 teaspoon of the sugar with the Saigon Cinnamon.
3. In another small bowl, mix 1 tablespoon plus 1 teaspoon of the sugar with the nutmeg.
4. In a third small bowl, mix 1 tablespoon plus 1 teaspoon of the sugar with the ginger and Ceylon cinnamon. Set the bowls aside.
5. Pour the Renewal Sugar Cookie Mix into a large bowl. Add oil and water. Stir until all the ingredients are moistened and form a soft dough.
6. Divide the dough into three equal portions. Divide one portion into 8 equal pieces. Roll each piece in Saigon cinnamon sugar to coat.
7. Divide and coat the second portion of dough with nutmeg sugar.
8. Divide and coat the remaining portion with cinnamon ginger sugar.
9. Place pieces 2 inches apart on a baking sheet. Bake in the center of the oven until cookies are golden brown at the edges, 12-15 minutes.
10. Rotate the sheet halfway through the baking time. Cool cookies for 1 minute on the baking sheet. Use a thin metal spatula to transfer cookies to a rack to cool. Be sure that the cookie sheet is completely cool before baking the next batch.

For Later: Save two of your remaining pods for future baking adventures!