I don’t know about you, but I’ve got a lot to do this evening. I still have to wrap every single gift that I’ve bought, as well as make a chocolate pie and a batch of these Dark Chocolate Turtle Graham Bars. Haha, yeah…and to think that I thought I was done baking!
So while I’m baking and wrapping away with my glass of wine in my Christmas wine glass, and my Christmas tunes blaring in the background, I’m going to share one last Christmas cookie recipe with you all this evening.
I’ve had numerous requests for my Snickerdoodles recipe, ever since I first posted about them on Sunday. Since I’m giving you this last minute, you don’t get any fancy photos (not that they are anyways) this time – just a picture of them on the tray.
This is a recipe that my mom and I have been using for years – probably for as long as we’ve been baking together. I’ve definitely had my fair share of Snickerdoodles, but this recipe just always turns out great.
Even after having them frozen for a week and letting them thaw, they’re still as soft as ever. And I would know…I had three so far today.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Yield: 55-65 cookies
- 3-3/4 cups flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup butter (2 sticks)
- 2 cups sugar
- 2 eggs
- ¼ cup milk
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Preheat oven to 375 degrees F. Stir together flour, baking soda, cream of tartar, and salt. Set aside.
Beat butter for 30 seconds; add 2 cups sugar and beat until fluffy. Add eggs, milk, and vanilla, beat well.
Combine sugar and cinnamon in small bowl. Form dough into 1-inch balls and roll in sugar and cinnamon. Place 2 inches apart and flatten slightly with the bottom of a glass. Bake about 8 minutes or until lightly golden. Remove to cooling rack and cool completely. Enjoy!