My mom has a great holiday tradition which I’ve written about many times before.  She makes 10-12 different kinds of Christmas cookies.  It’s pretty amazing when you think about what a one-woman baking machine she is!  That’s a LOT of cookies.  And when we were little, these cookies would go everywhere – friends houses, holiday parties, teachers, Girl Scout leaders, and then family and friends.  She hardly ever makes the same cookies twice and pulls out cookie recipes all year long in anticipation.I absolutely love the tradition; this year when everyone sat around picking out cookies for the year, John picked out “his” cookie.  It was a recipe for pecan pie and he wrote “make into cookie”.  If you haven’t figured it out from my blog already, this is something we do often – take our favorite flavors and change them up to make it new and different.  But Mom wasn’t interested in “making it into a cookie”.  So I took it home.

I figured if I was going to set about making those, I might as well make a few more and then the more John and I thought about it, the more our list seemed to grow – cookies for neighbors, both workplaces, his family, my family.  All in, we needed about 300 cookies.  John and I each picked one more cookie – John’s choice was the snickerdoodle.  I love how my mom tries new recipes every year but sometimes it is the old standbys that make you feel like Christmas is coming.  Like warm snickerdoodles.

Snickerdoodles (adapted from here)
Serves: 18 (36 cookies)
1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3 tablespoons sugar
1 1/2 tablespoons cinnamon

In a large bowl, cream butter and sugar until fully combined.  Add eggs, one at a time, beating well after each addition.  Add flour, cream of tartar, and baking soda and slowly blend dry ingredients into the butter mixture.  Chill the dough for 10-15 minutes.

Preheat the oven to 350 degrees F.  In a small shallow dish, mix sugar and cinnamon.  Scoop dough in about 2 tablespoons full and roll into balls.  Coat the balls with the cinnamon mixture and place on a cookie sheet, about 2 inches apart.  Bake for 10-12 minutes, until golden brown.  Let cool and store in an airtight container for up to 1 week.

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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