Snickerdoodle, what a funny name, every time I say it I giggle a little! These cookies are as fun to make as it is to say their name and everyone loves them. They’re a classic, similar to a sugar cookie but rolled in cinnamon and sugar. The sugary coating gives the snickerdoodle its characteristic cracking on the outside and a pillowy soft centre on the inside.
Now that we are moving into the holiday season, these snickerdoodles make a great edible gift to give friends and family. The recipe makes up a lot and the cookies’ shelf life is longer than the average cookie for an ideal choice.
Bag them, box them, or tin them, these cookies are meant for sharing; there is no doubt about it! With their warm, rich cinnamon notes the snickerdoodle pairs perfectly with a hot cup of cocoa or tea to share with a friend for the holidays (or perhaps just a treat for you)!
Christmas has to be one of my favourite holidays for sharing food, and making edible gifts. There’s something about the feeling of making gifts from scratch, putting time and thoughtfulness into an idea that turns into something special. For me it means so much more than a generic store bought gift and gift cards. I know there is still lots of time before the holidays, but before you know it, Christmas will be here. I just want to start putting ideas in your head, so you’re prepared and I think these snickerdoodle cookies are a great place to start (and did I mention just how fun and simple they are to make?! 😉 ).
I think I might put a few cookies in cute cellophane bags and attach them to a tin of speciality tea for some small hostess gifts. How about you, do you like giving or getting edible gifts around the holidays?
The sugary coating gives the snickerdoodle cookie its characteristic cracking on the outside and a pillowy soft centre on the inside.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: German
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- Preheat oven to 350˚F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, mix together flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time and beat until well incorporated. Add vanilla extract.
- On low speed, slowly add your flour mixture and beat until dough comes together.
- In a small bowl mix together sugar and cinnamon.
- Using a small ice-cream scoop or a tablespoon, scoop dough and roll into balls. Roll the balls in the cinnamon and sugar to coat the entire ball then place on your prepared cookie sheets approx. 1 1/2 inches apart. Repeat until all the dough is gone.
- Bake cookies for 10-15 minutes until puffed, cracked and lightly browned on the bottom.
Bake one cookie sheet at a time.
I had a hard time getting really nice cracking so I took the cookies out halfway through baking and banged the sheet on top of the oven then placed them back in the oven and continued to bake.
- Serving Size: 1 cookie
- Calories: 102
- Sugar: 8.4g
- Sodium: 98mg
- Fat: 4.2g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15.3g
- Fiber: 0.4g
- Protein: 1.3g
- Cholesterol: 21mg
Keywords: Snickerdoodle, Cookies, Treat
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In one word amazing. I bookmarked it. thanks for share.
Baked these as soon as you posted the recipe. From my husband and kids’ mouths: “The are the BEST cookies I’ve tasted”! Proof is in the pudding…er…cookie! Thank you for a recipe that will be used on repeat!
Aww, I love that! Thanks for sharing Meera. Happy holidays to you and your family!