Snickerdoodles are a favorite in my family. It’s not Christmas until a batch of these tasty treats has been baked and devoured. Below is the recipe we use and a few pictures of the steps.

This recipe is from the Better Homes and Gardens New Baking Book. As you can tell by the rips and stains on this one page, it’s been well loved in our family. Highly recommend any BHG cookbook.

Collect all of your ingredients, and make sure your butter is room temp, or use one of the millions of internet hacks for getting it there. We also use homemade vanilla extract, but if you’re not that fancy, store bought is fine. I actually use store bought when I am not at my mom’s house, but I couldn’t resist a little Barefoot Contessa reference.

Cream your butter and sugar until it’s fluffy. Add eggs one at a time, and add the vanilla in with the second egg.

Add the dry ingredients, and beat JUST until it’s all incomporated.

Wrap your dough in plastic wrap and chill in the fridge. If I’m making these cookies for a party I wrap all the dough in one ball,. If I am just making cookies for a handful of people, I wrap the dough in two balls so I can make two batches, because fresh from the oven cookies are way better than cookies from the day before.

After your dough is all nice and cold, get ready to roll. Mix your cinnamon and sugar in a shallow bowl, get out a cookie scoop or a couple of spoons, a cookie sheet with parchment paper, and a cooling rack.

Scoop one inch balls, roll in the cinnamon and sugar mixture and place on your cookie sheet with enough space for them to spread out a little while baking.

Bake until just a touch golden brown around the edges, cool on a rack, and then scarf them down. They pair well with eggnog, spiced cider, milk, and more cookies.

If you can wait long enough to put them on a plate, I suggest serving them with a sassy mug of your favorite beverage.

I hope you enjoy these cookies as much as we do. Happy cookie season!