It’s Day 3 of “12 Days of Christmas Cookies” and my cookie selection is another classic. Snickerdoodles mix the warmth and spice of cinnamon into a traditional sugar cookie. They’re a little crispy around the edges and soft and chewy in the middle. Mmmmm…a perfect cookie, in my mind! The other nice thing is they are so simple to make. For me, it wouldn’t be a Christmas cookie plate without a few Snickerdoodles rounding things out.Print
- 1 cup butter
- 1 ½ cups sugar
- 2 eggs
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon soda
For rolling the cookies in:
- 2 Tablespoons cinnamon
- 1 cup sugar
- Cream the butter and sugar together in the bowl of your *stand mixer (or in a large bowl, by hand).
- Beat in eggs.
- Add flour, cream of tartar and baking soda. Mix to combine.
- Chill the dough for 30 minutes to an hour, so the it will be easy to work with.
- Mix together the cinnamon and sugar for coating cookies.
- Roll the dough into 1 ½ inch diameter balls and roll the balls in the cinnamon sugar mixture.
- Place on a greased or lined cookie sheet and bake at 350° for 8–10 minutes.
- Category: Desserts, Cookies
- Cuisine: American
Ingredients for Making Snickerdoodles
It’s all the standards, really. To make Snickerdoodles you’ll need butter, sugar, eggs, flour, cream of tartar, baking soda, cinnamon and a little extra sugar for rolling the cookie balls. I’m guessing you have all of it in your pantry, already. Some of you may not have cream of tartar on hand and you might even wonder what it is and if you could leave it out. lol I see those wheels turning.
Cream of Tartar is an acidic by product left over from making wine. It is a white powder that serves several purposes in cookie baking. First, it leavens (helps things to rise). Secondly, cream of tartar can prevent over-browning in baked goods. It also enhances flavor, by minimizing bitterness that can come from baking soda and by adding a slight tangy flavor to the finished product.
It’s definitely a necessary ingredient in this recipe. It’s also good for helping meringue and whipped egg dishes hold their light, airy volume. You won’t regret having this ingredient in your spice rack.
How to Make Snickerdoodles
Cream together the butter and sugar. I use my *Bosch stand mixer, just as a force of habit, but seriously, you can definitely make these by hand. Get a good-sized glass or stainless steel *batter bowl that is at least 2 quarts and has a handle. It’s also smart to have a set of sturdy *wooden spoons (Bamboo are the best. They last forever.) You can make cookies ’til the cows come home with a few basic tools!
Ok, once the butter and sugar are mixed, beat in the eggs and vanilla.
Now you’re ready to add the dry ingredients and get those mixed in. Once everything is incorporated you need to chill the dough.
So, seal it up in a container with a lid and pop it in the fridge for about 30 minutes to an hour. Having it cold makes it easier for you to handle and roll balls of dough without getting all sticky.
Once the dough has chilled, you’ll be able to scoop out dough and roll it into 1 ½ inch balls. You can do it by hand, but I find that I get more uniform cookies using a *cookie dough scoop.
Mix the cinnamon and 1 cup of extra sugar together in a container. Then drop each cookie dough ball into the mixture, roll it around to be sure it’s fully coated and then place it on a greased or lined cookie sheet.
I use silicone mats to line my cookie sheets, now. And I do have a couple of the Silpat brand ones, but I also have a much less expensive set that works just as well. It saves me having to buy parchment paper or pan spray and they are good for so many other uses. Plus, clean-up is quick and easy. If you get a chance, I highly recommend adding *silicone baking mats to your kitchen tool set.
This is another cookie recipe that you do NOT want to over-bake. The cookies should be lightly browned and crisp around the edges, but still quite soft in the center. They will bake for 8 to 10 minutes and I always start with 8. Check them at 1 minute intervals after that, until they get to the desired doneness. Leaving them too long will make them hard and dry after they cool.
Leave the Snickerdoodles on the cookie sheet for 2–3 minutes before transferring them to the cooling rack. That extra 2 or 3 minutes gives them time to finish “baking” and setting up, even though they are out of the oven.
See! You did it! It was SO easy and you’re amazing!
Enjoy the cookies, Friend! Stop by again, soon.
Need More Great Cookie Recipes?
Here are three more DELISH cookie recipes from our 12 Days of Christmas Cookies blogger event.
- Mexican Wedding Cookies, from Arlene, at Flour on My Face
- Candy Cane Cookies, from Lois, at Walking on Sunshine Recipes
- Ugly Christmas Sweater Cookies, from Lenny, at Fat Dad Foodie
ENTER THE 12 Days of Christmas Cookies
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