More commonly known as Snickerdoodles, Cinnamon Sugar Cookies are a family favourite. Before baking, the cookie is rolled in a cinnamon sugar mixture, which gives the cookie that recognizable and familiar crinkly appearance.
All I have to say about Cinnamon Sugar Cookies is yum. In fact, it’s more like, yum, yum, yum! They are so soft and chewy. And, they’re cinnamon-y and sugary. I swear, I could eat the entire batch, but then I’d probably die. So, for now, I’ll stick to just one!
Now, it might come as no surprise to my readers that I’m back with a third installment of Lord Byron’s 24 Cookies of Christmas. Should you be new here, let me tell you a bit about how this works. This is my third annual Christmas cookie extravaganza. Like the previous two years, I will post a brand new Christmas cookie recipe for 24 consecutive days. Yes, that means Saturdays and Sundays too! For your reference, you can find links to the first two years further down the page.
Fresh off of my 12 Biscotti of Christmas series, I’m excited to get this new series started. Last year, I also did 12 Bundt Cakes of Christmas. Now, who’s ready to get started on this journey with me? Are your weekend chores complete? Did your restock your flour and sugar? Are your eggs and butter at room temperature? Is your apron on and your oven preheated? Good! Let’s get to it!
AREN’T THESE JUST SNICKERDOODLES?
Yes. Yes, they are! Snickerdoodles are commonly known as Cinnamon Sugar Cookies as well. And, to be honest, I had to search what Snickerdoodles are, because they are not that common here in Canada. The reason I called my version Cinnamon Sugar Cookies was because of just that! I’m Canadian, and Snickerdoodles are not popular here at all.
A snickerdoodle is a type of cookie made with butter, sugar, and flour, and rolled in cinnamon and sugar mixture. Eggs are also used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be either crisp or soft depending on the ingredients used.
The snickerdoodle is a very common cookie in the United States, but is relatively unknown in other countries. It’s common to Mennonite and Amish communities too.
In more recent times, the Snickerdoodle cookie has transformed into a popular flavour. General Mills created a Snickerdoodle flavoured Chex Mix Muddy Buddies for their snack line. And, during the 2014 holiday season, Dunkin’ Donuts unveiled a Snickerdoodle Cookie Latte. Nestle has a Snickerdoodle Coffee Mate flavour. There’s even a Snickerdoodle ice cream!
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
CINNAMON SUGAR COOKIES ORIGIN
According to the Joy of Baking website, snickerdoodles, also called snipdoodles, or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name.
The Joy of Cooking cookbook, one of my personal favourite cookbooks, has a better definition. It says that the cookies are a New England favourite. They are large, crinkly-topped sugar cookies which are probably German in origin. Their name may be a corruption of the German word, schneckennudeln, which translates roughly as crinkly noodles.
Why crinkly noodles? Who knows! And, frankly, who cares? This cookie is included in this third installment of Lord Byron’s 24 Cookies of Christmas, because it tastes so good. It’s a soft, pliable cookie, with sweet, sugary, buttery, and cinnamon-y flavours. You’re going to love this one!
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
STORING, PACKAGING, AND FREEZING
These cookies will stay fresh for about 5-7 days in a covered container and in a cool place. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze these cookies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them.
As I said, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!
Cinnamon Sugar Cookies
For the Cookie:
- 1 cup salted butter, softened
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cream of tartar
For the Cinnamon Sugar:
- 6 tablespoons sugar
- 2 tablespoons cinnamon
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, beat together the butter and sugar until well combined – about 3 minutes.
- Beat in the eggs and vanilla extract.
- Sift together the flour, baking soda, and cream of tartar. Add to the butter and sugar mixture and beat to incorporate. Set aside.
- In a separate bowl, whisk together the cinnamon and sugar. Set aside.
- Portion one tablespoon of the cookie dough. Roll into a ball and then roll into the cinnamon sugar mixture. Place on the prepared baking sheet, leaving 2 inches of space between each ball. (You will need to bake in batches.)
- Bake for 10 minutes. Remove from oven and allow to cool for 3 minutes on the baking sheet before transferring to a wire cooling rack to finish cooling.