We’re talking about Snickerdoodles. A classic on every Christmas cookie plate across the United States, and one of Santa’s personal favorites. I know this statistical information because well, every year Santa seems to eat them all, and never drops a crumb. The Snickerdoodle is like a sugar cookie with a bit of an edge and who doesn’t love a soft, pillow-like cookie topped with cinnamon sugar goodness? I know I do, and as always time is of the essence for me so a Snickerdoodle recipe made in under twenty-five minutes is definitely at the top of my recipe box.
More often than not you’ll get a flat, lifeless Snickerdoodle with hard sugar on the outside. I don’t know about you but this doesn’t sound appealing at all. Not only that, there is so much work involved, between chilling the dough, and a list of crazy ingredients you’ll have to go to the store for. Not here. Just pure, classic pillowy goodness. Now that’s why this cookie is always on Santa’s good list!
1 cup butter
1 1/2 cups sugar
2 large eggs
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons sugar
5 teaspoons cinnamon
1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, for about 30 minutes in the fridge.
6. Meanwhile, mix 5 tablespoons sugar, and 5 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on un-greased cookie sheet, and bake 10 minutes.