What holiday baking session would be complete without a fresh batch of snickerdoodles? These crowd-pleasing cinnamon sugar cookies are as fun to say as they are to eat! Read on for the recipe.

Snickerdoodle Cookies

Recipe adapted from Bob’s Red Mill

Ingredients

• 2-¾ cups Flour
• ½ tsp Baking Soda
• ¼ tsp Salt
• 1 cup Butter, slightly softened
• 1-½ cups Cane Sugar + ¼ cup, divided
• 2 Eggs
• 2 tsp Vanilla Extract
• ½ tsp ground Cinnamon

Directions

1. Line two baking sheets with parchment paper.
2. In a small bowl, combine the flour, baking soda and salt and set aside.
3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1-½ cups cane sugar until just combined.
4. Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.
5. On low, add the flour mixture and mix until thorough combined.
6. Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  In a small bowl, combine remaining ¼ cup cane sugar and cinnamon.  Roll the top of each cookie in the cinnamon-sugar mixture.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).
7. While the cookie dough chills, preheat the oven to 400°F.  Bake cookies until light golden brown around the edges, about 8 – 10 minutes, rotating halfway through baking time.

What’s your favourite thing to bake during the holidays? Tell us in the comments!