Sweet, cinnamon-coated snickerdoodles are hands-down my favorite holiday cookie. There is nothing fancy about these rich little cookies. Just simple, buttery goodness.
You probably already have an identical snickerdoodle recipe in your recipe box. But when was the last time you used it? In our house, it had been a while. For years, I had overlooked my beloved snickerdoodles in favor of more trendy holiday cookies. But trendy doesn’t necessarily trump delicious. So, I just wanted to remind you about the humble snickerdoodle.
The best thing about snickerdoodles is the warm cookie smell. Something about the combination of cinnamon and butter is both homey and festive. I don’t actually remember my grandmother ever baking snickerdoodles. She was always way more into brownies than cookies. Even so, the snickerdoodle aroma takes me back to her cozy kitchen anyway.
I also love that snickerdoodles keep very well. Plop them in a parchment-lined cookie tin, and they will be soft and chewy for at least a week, maybe longer. I don’t really know how much longer – we always eat them all within a week. If you want to ensure that they last for a few weeks, or even a few months, you can freeze the baked cookies, and simply leave them on the kitchen counter to thaw when you want to enjoy them.
makes about 5 dozen cookies
11/2 cups sugar, plus 1/4 cup for topping
1 cup unsalted butter, softened
3 cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
11/2 teaspoons vanilla extract
1/4 teaspoon nutmeg
pinch of salt
1 tablespoon cinnamon
Preheat the oven to 400 degrees. Beat together the butter and 1 1/2 cups of sugar until fluffy. Add the eggs and beat to combine. Add the flour, cream of tartar, baking soda, vanilla, nutmeg and salt. Beat well until all ingredients are well mixed. In a small bowl, combine the remaining sugar and the cinnamon.
Shape the dough into 1-inch balls and roll the balls in the cinnamon sugar mixture. Place the dough balls 2 inches apart on ungreased cookie sheets (place the remaining dough in the fridge in between baking batches of cookies, as this will make it easier to roll the next batch into balls). Bake for 8-10 minutes, until the edges just begin to brown. Avoid over-baking. Allow to cool slightly on the cookie sheet before removing to a wire rack to cook fully.