Snickerdoodles

Pistachio Crumbles up front… Snickerdoodles in the back

The Snickerdoodle is a lovely all-purpose cookie.  It’s a mildly sweet sugar cookie type base rolled in cinnamon sugar.  Even though Christmas is a time for flashier (fancy & time-consuming to make) cookies, somehow a batch of these always find their way to the table.

And, you know what?  They’re always the first to disappear.

The one debatable fact:

Should we dust them with cinnamon sugar after baking?  It’s not standard practice.  But, it’s become a tradition in our house.  (Above, the cookies in the back & to the left are just rolled in sugar pre-baking… while the back right stack was given a second dusting after baking.)

I think the extra dusting will win in the end.

Snickerdoodles
makes dozens

3 cups AP flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

For Rolling:

1/4 cup sugar
1 Tablespoon cinnamon, freshly ground

Sift dry ingredients together in a medium sized bowl.  Set aside.  In another bowl, combine sugar and cinnamon.  Stir to combine and set aside.

Cream butter, sugar, eggs and vanilla in a large bowl until light and fluffy.  Gently stir in dry ingredients.  Stir until combined.  Chill dough for approximately 30 minutes to firm up.

Preheat oven to 350 degrees F.

Roll cookie dough into balls.  Then, roll in cinnamon sugar and place on a parchment lined cookie sheet.  Bake cookies for 15 minutes for crisp cookies.  Or, 12-13 minutes for soft cookies.

If desired, dust with additional cinnamon sugar.

Snickerdoodles are perfect paired with a hot mug of dark chocolate cocoa.