Snickerdoodles are a classic cookie that everyone enjoys during the holiday season… these Holi-Doodles have put on their red & green and are ready to party!
Snickerdoodles are one of those cookies that everyone I know loves. Some people only make them during the holidays, but I prefer to make them year round! In the past, I’ve made traditional snickerdoodles, doodle sammich cookies, pumpkin snickerdoodles, and pumpkin chocolate snickerdoodles (with a surprise inside)!
This year though, I’ve dressed up my traditional snickerdoodle cookie so it’s ready for the holiday season! These Holi-Doodles are coated in green & red sugar crystals as well as cinnamon. Same delicious taste, fun holiday colors!
These cookies are sure to please the snickerdoodle lover in your life! When baked, they puff up really high then flatten out when as they cool. These Holi-Doodles are firm on the edges, soft in the middle and full of great cinnamon flavor!
I was reading up on the history of the Snickerdoodle and it seems as though many people believe it has a German origin. Which, doesn’t surprise me… having lived in Germany now for almost 3 years I’ve come to realize that the Germans know how to make a good dessert. Whether a cookie, pastry, or cake… everything I’ve ever tried in Germany has been delicious.
Bake Me More traced back the history of the Snickerdoodle to 1889 where they found a recipe in print. Since then there have been many variations, but one thing remains the same… the cookie is always rolled in cinnamon and sugar!
So if you plan to make this traditional cookie this holiday season, try this fun variation and transform your snickerdoodles into Holi-Doodles!
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening (I used Crisco)
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup red sugar crystals, for rolling
- 1/4 cup green sugar crystals, for rolling
- 2 Tbsp cinnamon, for rolling
- Preheat oven to 400 F degrees. Line cookie sheet with parchment paper.
- In the bowl of your stand mixer, cream together the butter and shortening until combined.
- Add the sugar and mix on high for 2 minutes or until light and fluffy.
- One at a time, add the eggs and mix until incorporated. Scrape the bowl to ensure everything has been combined.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- In three parts, add the flour mixture to the wet mixture and mix until combined.
- In a small bowl, combine the red & green sugar crystals with the cinnamon.
- Roll 1" balls of dough in your hand then toss them in the sugar/cinnamon until coated.
- Place 2" apart on the prepared baking sheet.
- Bake 8-10 minutes. The cookies will puff up at first, but will flatten out.
Want more cookies?
Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!