There’s just something magical about the smell of cinnamon and sugar wafting through the kitchen during the holidays. These classic snickerdoodles are the kind of cookie that instantly brings back memories of cozy baking days, family gatherings, and the simple joy of homemade treats.
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Soft, chewy, and coated in a crackly layer of cinnamon sugar, they’re a timeless favorite that never goes out of style — especially when the air is crisp and the twinkle lights are glowing.
Whether you’re baking for a Christmas cookie exchange, filling up your holiday dessert trays, or just craving something sweet and comforting, this snickerdoodle recipe is sure to be a hit.
With their buttery texture, warm cinnamon flavor, and signature tang from cream of tartar, these cookies are perfectly nostalgic yet irresistibly delicious. Grab your mixing bowl and a dusting of cinnamon — it’s time to make a batch of pure holiday joy.
Snickerdoodle Recipe
Ingredients:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 400 degrees. Mix together margarine, shortening, sugar, and eggs until well blended. Mix in flour, baking powder, baking soda, and salt. Chill dough for about 30 minutes.
Roll the dough into balls the size of walnuts. In a separate bowl, mix 2 Tbsp sugar with 2 tsp cinnamon. The more cinnamon the better. Roll dough balls in cinnamon mixture.
Place dough balls approximately 2 inches apart on an ungreased cookie sheet. Bake 7-9 minutes until lightly browned, but still soft (I baked mine for 7 1/2 minutes, and they turned out perfectly). Cookies will come out of the oven a little puffy and flatten while cooling.
The original recipe says this makes 5 dozen cookies. I ended up with 4 dozen and a couple extra cookies.
Well, the snickerdoodles were a big hit. My whole family loved them!
And these truly are beautiful little cookies, there’s something about the perfectly shaped cookie.
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