Snickerdoodle Cookie Day

Every year when the first snowflakes appear we make our Snow-Doodles, also known as Grandma Abby's Snickerdoodles.  I began making these for my babies when they were so tiny to celebrate the first snow and now that they are much bigger, when that first snow picture appears on my Instagram page, they call or message and ask if I'm making them and if they can come for dinner.  

These Snow-Doodles are light, soft and slightly crunchy on the edges...the perfect dunking cookie for hot cocoa or wassail.  Last night the first snow came in and it is still snowing outside on our pumpkins.  We love it, mostly because we know it will be gone by the weekend and we can still enjoy one last camping trip this weekend!  You will love this recipe!  The raw sugar makes them super sugary crunchy...just the best.

Snow-Doodle Cookies


2 Cups Soft Butter
3 Cups of White Sugar
1 Tbs Vanilla
4 Eggs
2 Teas. Baking Soda
4 Tsp. Cream of Tartar
1/2 Teas. Salt
6 Cups Flour

Cinnamon Sugar Dust

1/2 Cup White Sugar
1/2 Cup Raw Sugar
1 Tbsp. Saigon Cinnamon

Preheat oven to 400 degrees.  Line baking sheets with parchment paper.

Cream butter, shortening, sugar and eggs until light and fluffy. Add dry ingredients to a separate bowl and sift into mixer bowl with the fluffy ingredients. Mix just until incorporated.  

Make dough into golf ball sized balls, and roll in sugar cinnamon mixture.  Place on parchment lined baking sheets.  Place unused dough into fridge to chill in between batches.  

Bake at 400 degrees for 7 to 9 minutes or until the edges turn light golden brown. Remove from baking pan and place on a wire rack to cool.  

Enjoy with hot cocoa or warm wassail.  Makes 3 dozen perfect cookies.

Happy Snow-doodle Day!

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