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
- 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
- ¼ cup sugar
- 1½ tablespoons cinnamon
- Preheat oven to 350 degrees.
- 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.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- 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.
- 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.
- 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.