Christmas Cookie Guide: Snickerdoodles

I couldn't share a Christmas Cookie Guide and not include a Snickerdoodle recipe. Snickerdoodle cookies may be one of the most class cookies of all time. Aside from its sweet, chewy goodness, the cinnamon-sugar aroma it fills in our home is a treat in itself!

I spent weeks of Pinterest searches, delving into friends' recipe archives, and taking in family suggestions to find the ideal Snickerdoodle. And? I'm here to bring you good news! I've found the best snickerdoodle recipe of all time. 

We've got many cookies ahead, and this one has certainly set the bar high! Toward the end of the Christmas Cookie Series I'll be picking my #1 cookie choice from the series and this one is definitely a contender!

Snickerdoodle Cookies


1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tbsp granulated sugar
1 tsp cinnamon


In stand mixer, cream together the butter and sugars. Add in the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well.

Wrap dough and allow it to rest in the refrigerator for 30 minutes. During this time, preheat oven to 300 degrees.

In a small bowl, combine the sugar with the cinnamon for the topping. Remove dough from refrigerator. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll your doughball in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining dough.

Bake for 12 to 14 minutes, making certain not to overcook.

Yields 16-18 cookies. FYI, you'll want to double this batch!

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