Snickerdoodles

Snickerdoodles are a classic Christmas cookie. Crusted in cinnamon-sugar, they take only 10 minutes to whip up from pantry staples. 

I’ve never made Snickerdoodles before, but I’ve always considered them a Christmas cookie. That was the only time I’d ever really come across them, whether it’s at a cookie swap or someone bringing in a plate to work around the holidays. For me who never really had Snickerdoodles before, these cookies pair well with a cup of tea because of their slightly crunchy texture (I’ve never met a Snickerdoodle that was soft, unless it was microwaved) and their subtle cinnamon flavor. 

I like these cookies for a quick cookie during the holiday season – there’s no special steps and they’re made from pantry staples (always a bonus!). 

When I remade these years after this post originally went live (to update the photos), my kids totally gobbled them up. I think these are going to end up being in the regular rotation. 

What is your favorite cookie to bring to a cookie swap? Leave a comment and let me know!

Make this recipe? Please leave a comment and a recipe rating, letting me know what you thought! Or, you can use #booksncooks on social media. I love nothing more than to hear from you. 🙂

Happy Holidays! 

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Snickerdoodles

Snickerdoodles are a classic Christmas cookie. Crusted in cinnamon-sugar, they take only 10 minutes to whip up from pantry staples. 

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 40 Cookies

Calories 105 kcal

Author Liz

Ingredients

• 1 c. unsalted butter at room temperature
• 2 2/3 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. table salt
• 2 tsp. cream of tartar
• 1 3/4 c. granulated sugar divided
• 2 large eggs
• 1 Tbs. ground cinnamon

Instructions

1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.

2. In a small bowl, combine the 1/4 c. granulated sugar and the cinnamon. Set aside.

3. In a stand mixer fitted with the paddle attachment, beat butter and remaining 1 1/2 c. sugar on medium-high speed until light and fluffy, 1-2 minutes. Lower speed and add eggs, one at a time, scraping down sides of bowl as necessary. When thoroughly combined, sprinkle in baking soda, salt, cream of tartar, and half of the flour. Beat on low speed until combined. Scrape down sides and bottom of the bowl and sprinkle in remaining flour. Beat until combined.

4. Scoop out a tablespoon of dough, and between clean palms, roll dough into a ball. Roll in cinnamon-sugar and set on prepared baking sheet. Continue, setting dough about 2 inches apart on the baking sheet.

5. Bake 15-18 minutes, until lightly golden. Allow to rest a few minutes on baking sheet before moving to a wire rack to cool completely.
6. Store in an airtight container at room temperature for up to 3 days, or in an airtight container in the freezer for up to a month.

This recipe was adapted from Fine Cooking.

This post was updated in November 2020, to include updated photos and a recipe card for improved reader experience. The recipe remains unchanged.