Snickerdoodles: The Classic Christmas CookieKelsey Banfield
There is nothing that warms my heart quite like the site of a snickerdoodle at Christmas. I know that is a little cheesy to say — it is just a cookie after all. But I am such a sucker for the soft, spicy cookie sprinkled with cinnamon and sugar. Sometimes I take mine straight over the top by adding some cinnamon chips as well. This simple cookie is also a blast to make with kids. Let them help you roll the dough into balls and sprinkle on the cinnamon sugar at the end. They’ll love the process as well as the end result — a warm cookie to leave for Santa.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks unsalted butter
1 3/4 cups granulated sugar
2 tablespoons ground cinnamon
2 large eggs
1. Preheat the oven to 400ºF.
2. In a large mixing bowl add the flour, cream of tartar, baking soda and salt and give it a stir with a whisk. Set aside.
3. In a mixer fitted with a paddle attachment, cream together the butter and 1 1/2 cups of sugar until light and fluffy. Add the eggs one at a time and mix until combined.
4. With the mixer on low, add the flour mixture slowly until the dough forms. Then roll the dough into 1-inch round balls and roll them in the cinnamon sugar mixture. Place 2 inches apart on lined baking sheets and bake for 10 minutes, or until the tops of the cookies are set and are starting to crack on top. They will not brown. Cool on a wire rack and serve.