Holiday Hostess Gift Idea // Snickerdoodles
I don’t do much baking, but I have been making snickerdoodles at Christmastime for as long as I can remember. Though they aren’t a traditional “holiday cookie”, the simple combination of cinnamon and sugar has always seemed winter-y and festive to me! When I was a kid I would stay up late to make several batches at once, tie them up in bundles with plastic wrap and ribbon, and pass them out to my teachers and friends right before we got out for winter break. You can imagine how much my type-A, organization-loving self enjoyed making those little even stacks of cookies and curling all that ribbon.
The recipe I use is from my Better Homes and Gardens “New” Cookbook. You know the one…the throwback red and white plaid binder that’s probably sitting on your mother’s and grandmother’s shelves. My copy is circa 1991, but I think a version of the Snickerdoodle recipe is included in most versions (see full recipe below).
**Yes, I desperately need to buy a new cookie sheet. Whoops – not very photogenic :)
- ½ cup butter or margarine (but butter makes them easier to roll)
- 1 cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tarter
- 1 egg
- ½ teaspoon vanilla
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- In a large mixing bowl, beat the butter with an electric mixer for 30 secs. Add the 1 cup of sugar, baking soda, and cream of tarter and beat till combined, scraping the sides of the bowl with a spatula. Beat in the egg and vanilla till combined. Then beat in as much of the flour as you can (if it gets tough, you may have to stir in the remaining flour by hand with a wooden spoon). Cover and chill in the refrigerator for 1 hour (or a few hours if using margarine).
- Combine the 2 tbsp sugar and cinnamon in a bowl, then shape the chilled dough into 1 inch balls and roll in the cinnamon/sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet and bake at 375 for about 10 mins, or until edges are slightly golden. Transfer to wire rack to cool.
*The recipe says it makes about 36 cookies, but 30 small cookies is probably a closer estimate.
While I plan to eat most of mine, Snickerdoodles also make great hostess gifts and holiday party favors because they’re not very crumbly or sticky. Here I have packaged 5-6 cookies in ice cream favor containers from my shop. These plain white cardboard mini-cartons are super versatile – the lid is secure and the smooth surface is perfect for sticker labels or other diy touches. I like to add colored baker’s twine and handmade tags (also available in the shop) to mine for a little extra character!
What holiday sweets are you baking (or eating) this week?!