A year round favorite, this Snickerdoodle cookie is a perfect simple treat. A splash of eggnog to the batter adds some festive flair for the holidays.
I would love to know what the etymology of the Snickerdoodle is. What a comical name for a cookie that, with the slightest error, can snub you and leave you completely crest fallen. So simple in its few ingredients, yet far more difficult to perfect, the Snickerdoodle is a real showcase of your cookie make fortitude.
Snickerdoodles are a year round favorite of our household. At any given time, it is almost without question that I have all ingredients on hand, therefore this cookie is a “frequent flier” for our cookie cravings. But there is something so wonderful about a perfect Snickerdoodle that it is right at home on holiday cookie platter. So the Snickerdoodle takes its rightful place in my veritable Christmas Cookie Compendium.
Yep, I am gonna stick with compendium. Because I really like the word. Okay?
In my world, the crackly exterior should give way to a soft buttery interior with a melt-y texture. This glorious blonde cookie begs for high quality ingredients, as there simply isn’t a single strong flavor to overshadow the rest. True vanilla extract, quality butter, good cinnamon and a coarse nubby sugar all contribute to such a divinely yummy cookie. To make the favorite a little bit more festive, I like to add about a tablespoon of eggnog to add a little something-something…
Festive Snickerdoodle Cookies Recipe
- ½ cup butter softened
- 1 cup organic sugar
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 egg
- 1 Tablespoon eggnog or whole milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 Tablespoons organic sugar
- 1 teaspoon ground cinnamon
- In a stand mixer, beat butter and 1 cup sugar until light and fluffy, about 30-45 seconds.
- Add baking soda, cream of tartar, egg, eggnog and vanilla and beat again until evenly incorporated. Scrape down side of the bowl.
- Add flour and beat on low speed until the mixture is evenly incorporated and the dough becomes somewhat clumpy.
- Cover with plastic film and refrigerate for at least 30 minutes up to 24 hours.
- In a small bowl mix together 2 tablespoons sugar and cinnamon. Roll dough into 1" balls, then roll into sugar mixture.
- Place on ungreased cookie sheet and flatten slightly.
- Bake in a 375 degree oven for 10-11 minutes.
- After removing from oven, (again) slightly flatten the cookie's "dome" and allow to sit on cookie sheet for exactly two more minutes. Transfer to solid surface to cool.