I am so excited to be back in full swing and blogging again! What a better time to get back into it than the holiday season!? From here on out I will posting home related posts on Mondays, personal posts on Wednesdays, and food posts on Fridays. There will also be new videos to accompany each and every post from now on! So if reading isn’t so much your thing, be sure to check out my YouTube channel so you can watch along instead ; ).
This post is the first in my Christmas Cookies series! For the next four weeks I will be sharing some of my favorite cookie recipes, many of which people have asked a million times. Today is my go to cookie, and possibly my most popular cookies, snickerdoodles. These cinnamony sugary bundles of amazingness are so good that I can never eat just one!
I made this batch more Christmas-y by adding colored sugar, but you can change the color of the sugar for any holiday or event you have, or completely omit for your standard snickerdoodle cookies. I have also used Betty Crocker’s gluten free flour mixwith this recipe, I just use a little less of it. No matter how you make them, they turn out amazing–don’t expect them to stick around too long.
Christmas Snickerdoodles are full of cinnamon-sugary goodness with a little holiday flare!
- 2½ cups flour or 2 cups gluten free
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ cup Crisco
- ½ cup unsalted butter softened
- 1½ cups white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ½ cup white sugar
- 1 tbsp red sugar
- 1 tbsp green sugar
Preheat oven to 400ºF.
Combine all dry ingredients in a medium bowl.
Beat wet ingredients in a large bowl at medium speed until evenly mixed.
Gradually beat the dry mixture (about 3-4 portioninto wet mixture. Beat until evenly mixed.
Mix together cinnamon sugar mixture in a small bowl. Leave out the colored sugar for standard snickerdoodles, or change the colors to accommodate any holiday or event you may have!
Roll dough into one inch balls, coat in the cinnamon sugar mixture, and place them on an ungreased cookie sheet, about two inches apart.
Bake 8-10 minutes.
Let cool on sheet for about 3 minutes before transferring to cooling rack.
I hope that you enjoy this recipe, because let’s be honest, who doesn’t love a snickerdoodle!? Be sure to leave a comment below if you try out this recipe, and check out my other Christmas Cookie recipes!