We are into December and just had our first snowfall of the season.  It was very pretty but I was glad to be inside watching a Christmas movie and planning which cookies to make for Christmas.

Christmas Tree

When I want to bake an old fashioned cookie for Christmas, I immediately think of Snickerdoodles.  That is such a funny name for a very delicious cookie.  I have been baking this cookie at Christmas time for many years.  The recipe is in Betty Crocker’s Cooky Book, a vintage cookbook first published in 1963.  I have a well worn copy of this cookbook that was reprinted in 1976 and passed down to me by a favorite aunt.

Betty Crocker's Cooky Book

Snickerdoodle is similar to a sugar cookie except that is rolled in a mixture of ground cinnamon and sugar.  It also has cream of tartar which helps to activate the baking soda.

Some food historians attribute the cookie as being a New England recipe [English origin] or from the Pennsylvania Dutch [German origin].  Printed recipes for the cookie appeared in the early 20th century.  One recipe that appeared in a 1902 cookbook: A Collection of Tried Recipes Contributed by Estherville [Iowa] Housewives is very similar to the one in the Betty Crocker cookbook, only it does not use shortening.  Source is The Food Timeline and can be found here.

However the cookie originated, I’m just glad we have this vintage cookie that will make you think Christmas.  You may just want to add this delicious cinnamon-sugar cookie to your Christmas cookie tray.



1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt


2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400ºF.


In a large mixing bowl, combine the butter, shortening, and 1 1/2 cups sugar and beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. In a separate bowl, combine the dry ingredients and then add to the butter mixture.  Beat  to combine.


In a small bowl, stir together the 2 tablespoons of sugar with the cinnamon.  Set aside.

Shape the cookie dough into 1-inch balls  and roll each ball in the cinnamon-sugar mixture.  Arrange the dough balls 2 inches apart on ungreased cookie sheets, lined with parchment paper.

Bake 8 to 10 minutes or until cookies are set. Remove from cookie sheet to a wire rack.  These cookies will puff up at first, then flatten out.    



1.  Recipe makes approximately six dozen 1-inch cookies.
2.  The baked cookies freeze well.


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