Sugar cookies are a holiday staple in my family, and snickerdoodles are a tradition in Nick’s. Nobody makes them quite like his grandmother, but we gave it a shot this year.
Grandma’s snickerdoodles are crackly on top, slightly crisp, and just a little chewy on the inside. And they pair nicely with a (snowman) mug of hot tea.
Do you like your snickerdoodles thin and crispy or fat and fluffy?
Snickerdoodles
Ingredients
- 1 1/2 cups sugar
- 1 cup butter, softened
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 tsp cinnamon
Directions
- Cream together butter, sugar, and eggs. Sift together remaining ingredients, and combine with butter mixture. Chill dough for at least 1 hour.
- Stir together cinnamon and sugar. Shape dough into 1-inch balls, and roll in cinnamon-sugar mixture.
- Place on ungreased cookie sheet 2 inches apart, and bake at 400°F for 8-10 minutes until set, but not hard. Remove immediately from cookie sheet and place on cooling rack.
Mmmm…. Those look delightful!
Fat and FLUFFY! 🙂 (but who am I kidding. . . I love ALL kinds of cookies! Crispy or not!)
I made these tonight with my little girl. Rolling the cookie ball in the sugar and cinnamon is perfect for a 3-year-old job! Thanks for sharing. The cookies turned out GREAT!