December 16: Snickerdoodle Cookies

Snickerdoodle Cookies, always a Christmas favorite. These cookies should be a little crunchy around the edge and soft and chewy in the middle. What makes Snickerdoodles different from Sugar Cookies you ask. Well, a well-made Snickerdoodle is rolled in a mixture of white sugar and cinnamon, and if you want a really good Snickerdoodle roll it in the sugar mixture twice. Why are they called Snickerdoodles and not Cinnamon Sugar Cookie? They have been around since the 1800’s they are probably German in origin and are a New England favorite cookie. So, enjoy yourself some Snickerdoodles and a nice cup of tea or coffee or milk or???? I just like to say Snickerdoodle.

What You Will Need

Snickerdoodles
  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • Next 2 teaspoons Vanilla
  • 2 3/4 cup Flour
  • 1 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

Cinnamon-Sugar Mixture:

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Cinnamon

Preheat the Oven

  • Preheat oven to 350 degrees.

Make the dough

  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. 
  • Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
  • Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
  • Wrap the dough and let refrigerate for 20-30 minutes. 
  • Roll into small balls until round and smooth. 
  • Drop into the cinnamon-sugar mixture and coat well. Coat for a second time, ensuring the cookie balls are completely covered. 
  •  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

Make The Cinnamon Sugar

  • In a small bowl, stir together sugar and cinnamon. 

Bake The Cookies

  • Place on a parchment paper-lined baking sheet.
  • Bake for 9-11 minutes. 
  • Let cool for several minutes on baking sheet before removing from the pan.  

Let me know if you make this recipe and how did you like it. Did you change anything? What did you do to make it better?


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