The easiest, the tastiest, the cinnamon-iest (it’s a word!), the ultimate Christmas cookie: the snickerdoodle. 

As a child, I can remember hearing the name of these cookies mentioned, and assuming that Snickers were involved.  Imagine my 8-year-old self’s disappoint when there wasn’t even chocolate in them!  Years passed and every time I heard “snickerdoodle,” my 8-year-old self got angry all over again. 

Liars! There are no Snickers in there! What a scam!

With age comes wisdom. 

Flash forward to December 2010 when a recipe for snickerdoodles came across my screen.  But, these were not the flat, boring snickerdoodles of my youth.  These were fat, these were fluffy, they and looked damn delicious.  I decided to make them for Lloyd, since he is a lover of all things cinnamon. 

They came out of the oven, all soft and cozy-looking, like cookie pillows. 

I wanted to hate them, on sheer principle of their sneaky name. 

But I couldn’t. 

I had nothing but love for these bad boys. 

Keep your Snickers… but pass the cookies!

The Best Snickerdoodles

Very lightly adapted from How Sweet It Is

Yields 20 cookies

Print this recipe!

Ingredients

• 1/2 C butter, at room temperature
• 1 C sugar
• 1 egg
• 2 tsp vanilla extract
• 1 3/4 C flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 2 tsp cinnamon
• 2 tsbp milk
• cinnamon sugar for dipping

Directions

1. Preheat oven to 375.  Line a cookie sheet with parchment paper and spray with cooking spray. 
2. With a mixer, cream butter and sugar until light and fluffy.  Add egg and vanilla until well combined. 
3. In another bowl, mix flour, salt, baking powder, and cinnamon.  Slowly add to butter mixture, adding milk, a little at a time, until the dough comes together.  (Dough will be very sticky). 
4. Refrigerate for at least 30 minutes, or overnight. 
5. Remove from fridge and roll into balls, about 1.5 inches each.  Roll balls in cinnamon sugar and place on baking sheet. 
6. Bake for about 10 minutes, or until just lightly golden.  Do not over bake.