Ever since I was little, we always made snickerdoodles for Christmas and only then. I don’t believe they’re actually traditionally just a Christmas cookie, but that was the only time we ever made them. I remember helping my dad make the batter, then forming an assembly line with him for rolling them in the sugars (not just cinnamon sugar, but red and green colors for Christmas too), and of course eating half the cookie dough. It’s definitely one of my favorite childhood memories. As I got older, I realized not everyone only ate them during Christmas. My friends always wanted me to make them all times of the year, and I obliged but somehow felt bad about it, like I was betraying a family tradition, and so I never wanted to eat them. I still made them this Christmas though, and they were just as good as I remember. They just taste better during the holidays.
Snickerdoodles
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- about 2 tablespoons sugar
- about 1 teaspoon ground cinnamon
In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat until thoroughly combined. Beat in remaining flour. Shape into 1-inch balls and roll in cinnamon-sugar mixture. Place about 2 inches apart on a greased cookie sheet. Bake at 375* F for 10-11 minutes or until edges are golden.
