It's December 1st! Or, as the internet would suggest, Christmas 1st!! I'm feeling the festive vibes this year so each Tuesday until Christmas I'll be posting one of my must have Christmas cookie recipes. Let's stock up on cookie cutters, haul out the flour, and get ready to dance around the kitchen to the Nutcracker Suite. Deal?
Today I'm all about SNICKERDOODLES! I wish I knew where the name came from... Anyway! In my opinion, a perfect Snickerdoodle should have a crisp exterior and a pillowy, chewy center. It should smart of cinnamon and the cream of tartar should add a secondary level of complexity to the simple butter cookie base. This recipe delivers all of the above AND super super simple! Easy peasy cookies? Yes, please.
Adapted from my mom's old Pillsbury cookbook circa 1970s/'80s.
- 1 + 1/2 cups white/granulated sugar
- 1/2 cup softened unsalted butter
- 1 tsp vanilla
- 2 eggs
- 2 + 3/4 cups all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbs cinnamon
- 2 tbs white sugar
- a few hefty shakes of green and red sprinkles
Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, cream the butter and sugar. Add the vanilla and eggs; beat until well incorporated. Add the flour, cream of tartar, baking soda, and salt into the bowl in one go. Use a silicone spatula (or a low setting on your mixer) to incorporate the wet and dry ingredients. You want everything to be well blended and even in consistency.
In a small bowl, combine the cinnamon, sugar, and sprinkles. (TBH, you don't NEED the sprinkles. I just think they add a nice festive touch!) Pinch off bits of your dough and roll them into balls about 1 inch in diameter. You'll roll each of these dough balls in your cinnamon sugar mixture before placing on a baking tray. I like to roll out a bunch of little dough balls and then swirl-to-coat a few at a time in the little bowl, but it's up to you and your cookie mojo.
Bake at 400 for about 15 minutes. You want the edges of the cookie to be set and a little golden. The top of the cookie should be a little bit crackled. Let cool on the baking tray for five minutes before moving to a wire rack.
Store in an airtight container. Best within a few days to a week--if they last that long!