A Cookie Kind of Day

For so many of us, it wouldn’t be the holidays without sharing a plate (or several) of holiday cookies. If you haven’t made these at home yourself, we suggest you start with Nana’s Snickerdoodle recipe – a treasured seasonal tradition shared by Monticello Director of Events and Food & Beverage, Megan Howerton. Howerton loves to bake, and her team isn’t sad about it!

Happy hot chocolate and cookie holidays to you and your family.

Nana’s Snickerdoodle Cookies


Cookie Dough

  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2¾ cups all-purpose flour
  • 1½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Cinnamon-Sugar Mixture

  • ¼ cup sugar
  • 1½ tablespoons cinnamon


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
  3. Stir in flour, cream of tartar, baking soda, and salt, just until combined.
  4. If time allows, wrap the dough and refrigerate for 20-30 minutes. In a small bowl, stir together sugar and cinnamon. Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well, ensuring the cookie balls are completely covered.
  5. To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle.
  6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.