The Best Snickerdoodle Cookies Recipe
Snickerdoodle cookies are such a classic and so easy to make! Not only that but they are a crowd favorite. They’re soft, buttery, crisp on the outside yet super chewy on the inside. They’re are a perfect little bite. The cookies are flavored nicely with nutmeg and cinnamon, they totally smell like the holidays! These cookies are great because of their simplicity. It’s also a fun recipe to do with your kids, because it’s simple enough that you can start teaching them about baking.
Why Make These Snickerdoodle Cookies
Easy To Make Simple Ingredient List Classic Christmas Cookie Soft, Chewy & Delicious Can Be Made In Advance
Ingredient Notes
Flour – I used trusty all-purpose flour. Sugar – We are using both granulated and packed brown sugar! Spices – Cinnamon and nutmeg is all we need to give us that warm Christmas feeling. Baking Soda – Don’t skip the baking soda, it’s what makes them nice and chewy! Salt – Salt is imperative to baking to balance the flavors, don’t skip it! Butter – I always use unsalted to control the sodium. Just make sure it’s melted! Eggs – I use large eggs whenever I’m baking. Eggs are going to help act as a binder to our cookie dough. Vanilla – Without vanilla, our cookies may taste a little flat.
Cinnamon Sugar
Sugar, cinnamon and nutmeg is all you need!
How to Make Snickerdoodle Cookies
Tips
Storing
If you’re lucky enough to have these cookies left over, then store them in an airtight container at room temperature for up to 5 days.
Freezing
You can freeze leftover cookies in an airtight container or bag for up to 6 weeks. Just pull them out as needed! You’ll always find me baking my Christmas cookies starting in November and freezing them so I know I’m not forgetting any! It’s a huge time saver.
More Great Recipes To Try
Classic Shortbread CookiesChocolate Crinkle CookiesEasy Sugar CookiesBest Ever Chocolate Chip CookiesChocolate Sugar Cookies
