These Snickerdoodle cookies are buttery, cinnamon-y, nutmeg-y bites of deliciousness! While I traditionally make them during the holidays (they are one of my faves!) – they’re simple goodness can be enjoyed any time! For those of you who love eggnog – these cookies are the perfect accompaniment. Not a fan of the nog? Swap the nog for hot cocoa or a cup of joe and you’ll have yourself an afternoon pick-me-up that can’t be beat!
Because Snickerdoodles freeze really well, you can bake them ahead and they’re ready to go whenever, wherever. Wrap them in a pretty package and they make a de-lightful hostess gift!
This recipe makes a lot of cookies so get help in the rolling department and you’ll be done in a snap. (Or maybe just use the rolling time for silent meditation…that works too!)
Ingredients
- 2 and 3/4 cups of flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup butter
- 1 and 1/4 cups sugar
- 2 eggs
- 1 tsp. vanilla
- 2 tbsp. sugar
- 1 tbsp. cinnamon
- 1 tsp. nutmeg
Directions
- Preheat oven to 400 degrees.
- Sift together flour, cream of tartar, baking soda and salt.
- Beat together butter and 1 and 1/4 cup sugar until light and fluffy.
- Beat in eggs and vanilla.
- Stir in the flour mixture (using wooden spoon).
- Combine 2 tbsp. sugar, cinnamon & nutmeg and set out on a plate.
- Roll approx. 1 tbsp. of dough into ball and roll in sugar mixture.
- Place 2″ apart on baking sheet lined with parchment paper.
- Bake 8 mins. until lightly browned.
Yield: Makes approx 4 dozen cookies.
If you’re looking for some other delicious cookies to bake for Santa, try these soft & chewy ginger cookies or classic peanut butter cookies.
Joyful Hostess Tip: To get your cookies to bake evenly, try to shape the cookie dough balls the same size and press them the same thickness.
