I know a lot of folks like to have "one holiday at a time," and refuse to acknowledge Christmas until after Thanksgiving. But not me. I love Christmas: the decorations, the cheer, the cookies.
To celebrate the beginning of the Holiday Season, I'm sharing my new favorite cookie recipe! These Snickerdoodles are easy to make and delicious, just what you need for busy holidays!
I actually made these cookies for my recent "Friend-cation" to Walt Disney World as a road trip snack. They were a big hit! The recipe makes a huge batch-- I got over 60 cookies! So there were plenty for the long drive from northern Illinois to Florida.
The big batch makes this recipe ideal for Christmas cookies. You'll have enough for all your cookie exchanges, coworker gifts, hostess gifts, and some leftover for yourself! To jazz them up for the holidays, sprinkle on some red and green sugar instead of regular sugar at the end.
What You'll Need
Large and Medium Mixing Bowls
Measuring Cups and Spoons
Two Cookie Sheets
3 1⁄2 cups flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon cream of tartar
1 cup butter (2 sticks), room temperature
2 cups sugar
1⁄4 cup milk
1 teaspoon vanilla
3 tablespoons, 1 teaspoon sugar
1 teaspoon cinnamon
One shake of nutmeg
1. Take butter out of the fridge to let it warm up to room temperature. This might take a while, so do it well before you start the cookies.
2. In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
3. In a separate bowl, cream the softened butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
4. In another small bowl, mix together cinnamon, nutmeg and sugar for the topping. Preheat oven to 375.
5. Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture. Place dough ball on a greased baking sheet and flatten. I used a spatula to flatten my cookies. If you make bigger dough balls, you'll have bigger cookies and less of them.
6. Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes at 375 degrees.
7. Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool completely. Store for up to a week in a sealed container.
I used two cookie sheets so I could roll up dough and get a sheet all ready while the other one was in the oven. Like I said, this recipe yields a ton of cookies, so if you don't work efficiently, you'll be at it all day.
You won't be disappointed with these Snickerdoodles! Let me know how your cookies come out!