SNICKERDOODLE COOKIE RECIPE! A REALLY RETRO HOLIDAY

Today I am sharing with you my recipe for delicious, old fashioned, snickerdoodle cookies! These go together fast with only a few ingredients that you most likely have on hand. This is just a delicious sugar cookie rolled in cinnamon sugar. It's crispy on the edges and soft and chewy on the inside. They are, hands down a favorite in our house! A great cookie to add to your holiday trays because they go together fast and you can even make the dough, scoop and freeze so you can bake later! #areallyretroholiday #christmas #cookies #snickerdoodle #recipe #homemade #noreenskitchen

I am a huge sugar cookie fan. The fact that these are rolled in cinnamon is just a plus in my book. These are a bit different from a traditional sugar cookie, in that they are super crispy on the outside. The addition of cream of tartar as well as baking soda is the key here to the open, airy texture of this cookie. These do come out fairly flat when all is said and done but their flavor cannot be beat!

These come together with the usual suspects. Flour, sugar butter, shortening and eggs as well as baking soda, cream of tartar and salt. I like to add a copious amount of vanilla extract but vanilla paste is even better! These have just the right balance of sweet and salty, combined with the earthy spice of the cinnamon.

I love to mix up a batch then scoop it all out at once and place on a baking sheet. Then I can bake off as many as I like and freeze the rest for later. This can be a huge time saver, especially when you are busy with holiday preparations. Dedicating an entire afternoon to simply mixing and scooping all your drop cookie dough and freezing for a later date can be a great help. Then all you have to do is roll these in the cinnamon sugar and bake. You can do this method with just about any drop cookie recipe you like.

These bake for 12 minutes in a 350 degree oven. That is in my oven. You may want to check yours at 8 or 10 minutes to make sure they are on the right track to cookie perfection. If you are baking these from frozen you will want to bake them for between 18 and 20 minutes. Again, a watchful eye will be necessary until you ascertain the fickleness of your oven.

Once baked remove from the oven and allow to cool on the baking sheet for 10 minutes or so before removing to a cooling rack to cool completely. Store in an airtight container for up to two weeks if they last that long. They probably won't!

I hope you give this recipe for Snickerdoodle cookies a try some time soon and I hope you love them!

Happy Holidays!

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