Every Christmas season I get with my Mama to bake some holiday cheer! Cookies, treats, candies.. #OhYesPlz
We usually bake a ton to give to neighbors, family and friends. We love to bake these peppermint trays too. They make the perfect lil’ plate to gift your goodies on. The best part is you don’t have to worry about getting the plate back or gifting a cheap disposable plate.
Since moving away, I haven’t given up our Christmas baking tradition especially since these Snickerdoodles are oh so yummy.
This year holiday baking is so much more fun. I’m able to cook in the kitchen and watch Christmas movies at the same time. The holidays in our new home are so exciting.
Last year I added a fun spin on my mom & I’s traditional buckeyes with these Rice Krispie Buckeyes. The little crunch of crispiness is just what you need!
When I made these snickerdoodle cookies for the first time earlier this year, I knew that they would have to be added to our Christmas menu. They are one of the best cookies I’ve ever had.
Soft, flavorful, gooey.
Everything you need in a cookie! Not to mention, they are so easy to whip up & most likely have everything you need in your pantry right now!
Makes 1 Dozen
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup granulated sugar
2 teaspoons cinnamon
1. In a stand mixer with paddle attachment or large bowl with an electric mixer, combine butter and sugars. Beat on medium-high speed until well combined (about 3 minutes)
2. Scrape the sides of the bowl and add egg, vanilla and beat again for about 3 minutes
3. Scrape sides of bowl again, add the flour, baking powder and salt. Beat on low speed for 1 minute.
4. Once dough is combined, add cinnamon and beat for about 30 seconds more or until cinnamon is evenly dispersed.
5. Refrigerate dough for at least one hour, but no longer than 5 days
6. Preheat oven to 350 degrees F
7. Using a cookie scoop, spoon or your hands, create golf ball sized dough balls and then flatten slightly.
7. Combine your sugar and cinnamon mixture in a small bowl or plate. Press all your cookie dough discs into the mixture, ensuring both sides are coated in cinnamon sugar.
8. Place cookies on a greased cookie sheet, leaving space in between each cookies. Bake for 6-7 minutes for soft cookies or 8-9 for firmer cookies. *I pull mine out when I see the tops start to crack, I love soft, chewy cookies.
9. Leave on the cookie tray for a few more minutes and serve while still warm or store in an air tight container.
*If you’re having a cookie swap or cooking these for a party, you could drizzle the top with warm caramel for an extra treat!
I wanted to try out my new cookie cutters so I used half my dough for round cookies and then half rolled out. If you make them this way, instead of using a cookie scoop, just flour a flat, clean surface and then place your chilled dough on top. Use a floured rolling pin to flatten out the dough (make sure not to get it too thin, it will make crunchy cookies!). Once flattened (about 1/4 inch thick), use a cookie cutter to cut your cookies. Push together all the scrap dough and repeat until none is left. Once carefully placed on your cookie tray, dust with your cinnamon sugar mixture and bake according to instructions above!
We will be baking these goodies on Instagram Live tonight at 7 pm Eastern time! If you have time to grab the ingredients before tonight, bake them with us!
What is your favorite Christmas tradition? I think this is one of my favorite holiday seasons ever. We’ve been having so much fun celebrating in our new home. I hope you enjoy your Monday. XO