There’s something great about the simplicity of a Snickerdoodle. These classic cookies, with their sweet cinnamon-sugar coating and slightly tangy flavor, are a favorite any time of year. While not traditionally tied to the holidays, they’ve become a staple in my Christmas cookie tins that have been shared with our family and friends over the years.

Last weekend, my kids decided we needed a sweet treat, and this recipe was their top pick. Max, my 11-year-old, put together the dough, while Jack, 14, took charge of shaping the cookies and baking. Of course, plenty of dough “disappeared” in the process. By Monday, the cookies were already gone, proving that snickerdoodles are always a hit.

Curious about the cookie’s origins, I did a bit of digging. Snickerdoodles date back to the late 19th Century, with their popularity booming after a New York cooking columnist published a recipe. Some think the cookie name came from the German word shneckennudel (which is a kind of cinnamon bun). In the 1930s, people started to make snickerdoodles in cookie form, and prior to that they were made as bars.

Whether you’re gifting them for the holidays or whipping up a batch just because, snickerdoodles are a year-round favorite. Their simple, foolproof recipe means even the youngest bakers can lend a hand.

From my kitchen to yours – enjoy!

Go-To Snickerdoodles

Makes 4-5 dozen cookies

Ingredients:

1 c. shortening
1-1/2 c. sugar
2 eggs well beaten
2-3/4 c. flour
1/2 t. salt
2 t. cream of tartar
1 t. soda
1 t. vanilla

Cinnamon-Sugar Coating:

2 T. sugar
2 t. cinnamon

Instructions:

Preheat the oven to 350°F.

Mix all ingredients until well combined. Roll dough into balls, then roll in cinnamon-sugar mixture. Place on a greased baking sheet and bake for 10-12 minutes.