Party Food

Snickerdoodle Cookie Recipe

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If you only have time to make one kind of cookie before Christmas, you might want to consider baking this version of the popular snickerdoodles. Since you can pinch off the tablespoon sized balls of dough instead of rolling and cutting out shapes, they are quicker to make than many cookie recipes. The sparkle of the cinnamon sugar topping looks festive, smells divine and it doesn’t take as long as individually frosting each cookie with icing.

Rumor has it Santa loves this kind of yummy cookie with crisp edges and soft centers. However, it’s my belief you should never serve something without taste testing it first so make sure you make a few more than you think you’ll need.

What are you waiting for? Get baking!


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Snickerdoodle Cookie Recipe
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  1. 1/2 cup unsalted butter, softened
  2. 1/2 cup granulated sugar
  3. 1/3 cup light brown sugar, packed
  4. 1 large egg
  5. 1 teaspoon vanilla extract
  6. 1 1/2 cups all-purpose flour
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon cream of tartar
  9. 1/4 teaspoon salt, optional
  10. Cinnamon sugar mixture consisting of 1/4 cup granulated sugar and 2 teaspoons cinnamon
  1. With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
  2. Add the egg and vanilla, and beat on medium-high speed about 3 minutes.
  3. Add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
  5. Preheat oven to 350F, line a baking sheet.
  6. Roll the cookie dough balls in the cinnamon sugar mixture and set out 2″ apart on the baking sheet.
  7. Bake 8-10 minutes until edges are browned and crisp, but center is still pale and puffy. They will
  8. wrinkle as they cool.
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