Winter is the perfect time to cuddle up with a cozy treat and what better treat than some cookies!
There are endless options from sugar cookies to chocolate chip and butter cookies to peanut cookies or more niche family recipes like German Christmas cookies or Norwegian Sandbakkals, but another common favorite is snickerdoodle cookies!
These snickerdoodle cookies are the perfect comfort food and treat to snuggle up with under the tree at Christmas time or with a good book in your favorite chair on a calm but snowy day.
Why You’ll Love This Recipe
Simple: With baking pantry staples, this recipe keeps the ingredients simple and straightforward. However, simple ingredients isn’t the only thing this recipe has to offer; the steps are beginner friendly as well.
Delicious: These cookies are the perfect combination with just the right the amount of cinnamon and soft edges.
Make Ahead: These cookies can be made ahead and refrigerated or frozen. This makes them perfect for the holiday season when you are busy and don’t have time to make things the day of, but still want to have treats!!
Gifts: These cookies make the perfect gift! Package them in a cute gift box and they make a make a great gift for friends and family or host/hostess appreciation.
Tips, Tricks, and Alterations
Cinnamon Sugar: Usually you see cinnamon sugar blends made with regular white sugar and cinnamon, but using powder sugar keeps the consistency the same and allows the sugar to stick to the cookies better without brushing off. You can also make extra cinnamon sugar and store it to sprinkle on things like toast.
Cinnamon: If you are a big cinnamon lover and find that just rolling the cookies in cinnamon sugar is not enough cinnamon for your liking, you can add cinnamon to ingredients when mixing the cookies. Start small half a teaspoon and work up until you are happy with the amount of cinnamon.
Round Edges: Looking to have perfectly round edges? Take a canning lid and gently swirl the still slightly warm cookies around until the edges are smoothed out and the cookie is perfectly round. Be careful not to do this while the cookies are still warm as this can result in squished, lopsided cookies instead.
Cook Time: When the cookies are first removed from the oven they will appear to be under cooked and very doughy; however, they set up as they cool, and cooking them for additional time will result in a dry cookie that breaks apart into tiny crumbs easily.
Prep: One thing I have found helpful over time is setting out all my ingredients and measuring cups and spoons before I start a recipe. This prevents me from forgetting an ingredient, especially now as I get interrupted often with littles. After I measure out each ingredient, I put it away or move it to a separate counter so there is no question about whether I included it or not.
Tools
- Measuring Cups
- Measuring Spoons
- Mixing Bowl and Scraping Spatula or Stand Mixer with Beater Attachment
- Cookie Sheets (2)
- Cooling Rack and/or Tea Towel
- Air Tight Storage Container
- Small Bowl – For the cinnamon sugar coating the cookies will be rolled in
- Hot Pads
- Kitchen Timer
Ingredients
- Flour – I usually use an unbleached all-purpose flour from Azure Standard.
- Sugar – Any granulated sugar should work fine, but my favorite is unrefined cane sugar from Azure Standard.
- Salt – My favorite salt is Redmonds real salt.
- Butter – Melted butter works best but room temperature will work as well.
- Baking Powder – This helps to give these cookies some rise.
- Eggs
- Vanilla – Store-bought or homemade
- Cinnamon – For making the cinnamon sugar coating
- Powdered Sugar – For making the cinnamon sugar coating
How to Make Snickerdoodle Cookies
Start by setting out all your ingredients and tools. This helps you to keep track of which ingredients have and which haven’t been add in case you get interrupted in the middle of the recipe.
Once all your ingredients and tools are set out, combine all ingredients together and mix well. The dough should be soft and slightly sticky.
In a separate bowl, mix together equal parts powder sugar and ground cinnamon.
Roll the dough into balls about the size of a ping-pong ball before rolling in the powdered sugar and ground cinnamon mixture.
When the dough is well coated, place it unto a cookie sheet. Cookies should be placed about 2 inches apart, with 12 fitting on a standard cookie sheet.
Bake the cookies for 15 minutes at 350*F.
After removing the cookies from the oven, allow them to cool for at least 5 minutes before carefully transferring them to a cooling rack or tea towel to cool completely.
When the cookies have cooled completely they can be stored in an air-tight container for 2-3 weeks, the refrigerator for up to 2 months, or the freezer for up to a year. (source)
Frequently Asked Questions
Do I have to use powdered sugar or can I use regular granulated sugar?
You can absolutely use granulated sugar in place of powdered sugar. In fact, I have used granulated sugar in the past, but I like the texture of powdered sugar better and find it sticks a little better than granulated sugar.
How many cookies does this recipe make?
The size you roll the cookies matters but generally this recipe will make between 1 and 2 dozen cookies.
How long can you store these cookies?
These cookies can be stored for 2-3 weeks on the counter, 2 months in refrigerator, or up to a year in the freezer. (source)
Looking for some other holiday treats or cookie recipes??
Cora's Cottage 
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