It’s the time of year where calendars are full, schedules are crazy, and maybe the tempers are short (it happens to all of us). But it’s hard to say no to your annual cookie exchange or to volunteering to supply goodies for the kids’ school holiday parties. We know you have a lot on your plate right now, so we’re going to give you a tip – just make these Santa’s Favorite Snickerdoodle Cookies! These cookies feature Member’s Mark™ Ground Cinnamon to add that cozy, comforting, holiday flavor.
Tips for the Best Santa’s Favorite Snickerdoodle Cookies
- Baking for 12 minutes will yield a slightly underbaked, super soft, cookie. Baking for 14 minutes will yield a cookie that is more cooked through and crisper. The choice is yours!
- Room Temperature Ingredients: Use room-temperature butter and eggs for easier mixing and a consistent dough.
- Measure Carefully: Use the spoon-and-level method for flour to avoid dense cookies. Too much flour can make them dry.
- Don’t Skip the Cream of Tartar: It gives snickerdoodles their signature tangy flavor and soft, chewy texture.
- Even Coating: Roll the dough balls thoroughly in the cinnamon-sugar mixture for that classic snickerdoodle crust.
- Customize the Coating: Add a pinch of cardamom, nutmeg, or a dash of cocoa powder to the cinnamon-sugar mix for a flavor twist.
- Chill the Dough (Optional): If your dough feels too sticky, chill it for 20–30 minutes to make shaping easier.
- Don’t Overbake: Bake until the edges are just set and the centers are slightly underdone. The cookies will firm up as they cool.
- Use Parchment Paper: Prevent sticking and ensure even baking by lining your baking sheets with parchment paper.
- Bake in Batches: For even baking, bake one sheet at a time in the center of the oven.
- Keep Them Soft: Store cookies in an airtight container with a slice of bread or a few marshmallows to keep them soft and fresh.
- Freeze for Later: You can freeze the dough balls (pre-coated in cinnamon-sugar) for up to 3 months. Bake straight from frozen; just add 1–2 extra minutes to the baking time.
- Add Mix-Ins: Fold white chocolate chips or toffee bits into the dough for added texture and flavor.
- Holiday Shapes: Flatten the dough balls slightly before baking or use a cookie stamp to create festive designs.
Tips for a Successful Cookie Exchange
- Pack Neatly: Use holiday-themed boxes, tins, or clear cellophane bags tied with ribbon for presentation.
- Include a Recipe Card: Share the recipe for your cookies so others can recreate them.
- Label for Allergies: Note if your cookies contain common allergens like nuts, gluten, or dairy.
- Make Them Ahead: Choose cookies that stay fresh for several days, like shortbread or biscotti.
Santa's Favorite Snickerdoodle Cookies
It's the time of year where calendars are full, schedules are crazy, and maybe the tempers are short (it happens to all of us). But it's hard to say no to your annual cookie exchange or to volunteering to supply goodies for the kids' school holiday parties. We know you have a lot on your plate right now, so we're going to give you a tip - just make these Santa's Favorite Snickerdoodle Cookies! These cookies feature Member's Mark™ Ground Cinnamon to add that cozy, comforting, holiday flavor.
Ingredients
- 2½ cups Member's Mark™ All-purpose Flour, spooned and leveled
- ½ tsp Baking soda
- 1 tsp Cream of tartar
- 1½ tsp Member's Mark™ Ground Cinnamon
- ¾ tsp Salt
- ¾ cup Member's Mark™ Unsalted Sweet Cream Butter, room temperature
- 1¼ cup Member's Mark™ Granulated Sugar
- 1 Egg, room temperature
- 1 Egg yolk, room temperature
- 1 tbsp Vanilla extract
Cinnamon Sugar Mixture
- ⅓ cup Member's Mark™ Granulated Sugar
- 2 tsp Member's Mark™ Ground Cinnamon
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl, whisk together Member's Mark™ All-purpose Flour, baking soda, cream of tartar, Member's Mark™ Ground Cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat together Member's Mark™ Unsalted Sweet Cream Butter and Member's Mark™ Granulated Sugar until soft and fluffy.
- Add the egg, egg yolk, and vanilla extract and beat until combined, scraping down the bottom and sides of the bowl if necessary.
- Add the dry ingredients to the wet ingredients and mix until combined. Do not over-mix.
- For the cinnamon sugar: combine Member's Mark™ Granulated Sugar and Member's Mark™ Ground Cinnamon in a small bowl.
- Use a ¼ cup measuring cup to scoop the dough. Roll the dough balls in the cinnamon sugar mixture so they are evenly coated.
- Place on the prepared baking sheet and bake for 12-14 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
