Happy December! With #NationalCookieDay on the horizon (Dec. 4th), I thought there was no better way to celebrate than with one of my favorite cookies: Snickerdoodle! I am a real life cookie monster and while I may need to seek medical attention for my addiction, today is not that day!
Making homemade cookies most definitely gets me in the Christmas spirit. As a kid, I loved helping out with anything that involved baking (but not as much as I enjoyed eating the final product!). Grab a loved one or the kiddies, turn on your favorite Christmas playlist, and get those rolling pins rolling for a cookie baking party you are sure to enjoy!
P.S. Santa might love chocolate chip cookies, but I’ve heard he will go for a snickerdoodle anytime *wink wink*
2 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
2 cups white sugar, divided
2 tsp cinnamon
1 cup butter, softened
2 large eggs
- Preheat oven to 350 degrees.
- Combine flour, salt, and baking powder. Set aside.
- Mix butter and 1 1/2 cups of sugar. Mixture should be yellow and creamy (stir about 2 mins.)
- Add eggs to mixture, mix until smooth.
- Add flour mix, 1/2 cup at a time, until dough forms.
- In a separate bowl, combine 1/2 cup sugar and cinnamon together.
- Using your hands, shape dough into 1-2 in. balls.
- Roll dough ball in sugar cinnamon, repeat for each dough ball.
- Place cookies on an ungreased baking sheet, keeping 2-3 inches between each cookie.
- Bake for 10-12* minutes.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
*Baking times may vary with ovens and with how soft/hard you prefer your cookies. This recipe yields up to 36 cookies, if you do not want to bake that many, wrap the leftover dough tightly with plastic freezer wrap or in a heavy-duty freezer bag and store in freezer.