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Every December, without fail, I turn into the kind of person who thinks baking will magically fix my life. Bad week? Bake. Too many emails? Bake. Accidentally bought wrapping paper with cats wearing Santa hats? Bake.
One year, I decided I was going to make “fancy Christmas cookies,” and I spent an embarrassing amount of money on ingredients I could barely pronounce. Long story short: they came out looking like tiny burnt UFOs that tasted like disappointment.
The next day, still craving something warm and cinnamon-y, I reached for the simplest cookie I knew,
Snickerdoodles. No fancy tools, no complicated steps, no emotional negotiations. Just butter, sugar, cinnamon, and a moment of peace.
That batch… wow. It was the first time in a long time that something in my kitchen went exactly right. They were soft, warm, and rolled in cinnamon sugar like they were born to be holiday cookies. I ate four before they even cooled. Then I sent a picture to my sister to brag because that’s what siblings are for.
Now it’s become my Christmas tradition the one I actually keep. Every year, these snickerdoodles remind me that simple things can still feel magical. Especially when they smell like cinnamon and childhood memories you didn’t know you still had.
Table of Contents
Why I Keep Coming Back to Them?
Soft and Cozy Every Time: They come out with that perfect chewy-middle, crackly-edge situation that feels like a warm blanket in cookie form.
Holiday House Smell: Baking these makes my entire apartment smell like I have my life together — even if the laundry says otherwise.
No Stress Baking: No chilling dough or complicated steps. It’s just mix, roll, bake, and try to not eat all of them too fast.
They Taste Like Childhood (Even If You Didn’t Have Them as a Kid): Something about cinnamon + sugar just feels familiar and safe.
Perfect for Sharing: They make a ton, which means you can give some away and pretend you didn’t keep 12 for yourself.
Forgiving Recipe: You can mess up little things, and it still turns out good. Truly amateur-friendly.
Classic but Still Special: They’re simple, but when people see them on a holiday plate, they light up. Every time.
Real-Life Cooking Notes from Ethan!
Soft Butter = Key: If your butter is too cold, the dough fights back. Too warm and the cookies spread like pancakes. Aim for “soft but not melty.”
Shortening Helps the Texture: I tried an all-butter version once, and they were delicious but lost that classic snickerdoodle puff. A butter–shortening combo is magic.
Cream of Tartar Matters: Don’t skip it. That’s what gives snickerdoodles their signature tang and chewy bite.
Don’t Overmix: Once the flour goes in, mix gently. Overmixing gives you tough cookies, and nobody wants holiday cookies that fight back.
Roll Well in Cinnamon Sugar: Coat them like you’re tucking them into a cinnamon blanket. The more even the coating, the prettier they bake.
Watch the Oven Closely: They go from “soft and dreamy” to “crisp and too done” fast. I pull mine the moment the edges barely set. They finish cooking on the tray.
Let Them Cool… a Little: They’re amazing warm, but give them at least five minutes or you’ll burn your fingers — speaking from several experiences.
Great for Gifting: Pack them in a little tin or even a lunchbox if you’re me. They stay soft for days and make you look thoughtful.
Snickerdoodles Recipe
Soft, buttery Snickerdoodles rolled in warm cinnamon sugar, baked until lightly crisp outside and tender inside the perfect classic cookie for any day.
Preheat the oven to 400 degrees F (200 degrees C).
Make cookies: Beat sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy.
Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl. Gradually mix dry ingredients mixture into the wet ingredients just until combined.
Shape dough into walnut-sized balls.
Make cinnamon-sugar: Combine sugar and cinnamon in a small bowl or zip-top plastic bag.
Place dough balls in cinnamon-sugar and roll or shake until coated. Place 2 inches apart on ungreased baking sheets.
Bake in the preheated oven until set but not too hard, 8 to 10 minutes, switching racks halfway through.
Remove from the oven and immediately transfer to wire racks to cool.
Store in an airtight container at room temperature
Stay soft for up to 5 days
Add a slice of bread to the container to maintain moisture
Dough can be rolled and refrigerated overnight
Not ideal for freezing after baking, but dough freezes well
Easy Variations & Simple Swaps
Extra cinnamon: Add a pinch to the dough itself
Vanilla boost: Use vanilla bean paste instead of extract
Holiday spice twist: Add a tiny pinch of nutmeg
Gluten-free: Use a 1:1 baking flour substitute
Mini cookies: Roll smaller for bite-size treats
Snickerdoodle FAQs
Why did my snickerdoodles turn flat? Butter was likely too warm or the dough was overmixed.
Can I skip cream of tartar? You can, but they won’t taste like classic snickerdoodles.
Should I chill the dough? Not required, but chilling helps if your kitchen is warm.
How do I keep them soft? Store airtight and don’t overbake.
Can I make these ahead? Yes — they’re even better the next day.
Do snickerdoodles freeze well? Freeze the dough, not the baked cookies.
Why are my cookies crunchy? They stayed in the oven a little too long.
Are these good for cookie exchanges? Perfect — sturdy, crowd-pleasing, and familiar.
The Last Bite
If you need a cookie that feels like comfort, celebration, and childhood joy all at once, these Christmas snickerdoodles are it. They’re simple, cozy, and impossible not to smile at.
And if your first batch looks a little wonky, welcome — that’s the true spirit of amateur holiday baking. We try again, we laugh, and we eat the wonky ones ourselves.
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