Happy baking season, friends! I’m having so much fun with The Sweetest Season Cookie Exchange! I’m so thrilled that Erin from The Speckled Palate invited me to this event.
I don’t know about y’all, but there is just something for me about holiday baking that’s just so nostalgic. I can’t remember a childhood Christmas without my grandparents. There were always cookies (snickerdoodles were a fave) and other fantastic sweets involved. My gram made the absolute best peanut butter fudge in the whole wide world. And trust me, if I could find that recipe it would be on this here website. I promise to keep looking.
I’ve mentioned a few times before how I inherited my gram’s recipe box her dad made for her back in 1932 when she married my pap.
This date is absolutely no reflection of my age. I’m just sayin’……..
I tend to digress. Why aren’t you keeping me on track here? I had a point. At some point. Really. I promise.
Right. Christmas cookies. My point was that I always think about Christmas with my grandparents, the wonderful cookies my gram made, and how magical it was spending time with my family while waiting for Santa. My pap used to sneak out of the house and run around with sleigh bells so my sister, Molly (she got the cool name!) and I would think Santa was circling the house and waiting for us to go to bed before he could shimmy down our non-existent chimney. We used to scramble to get the cookies and milk ready, run to bed, and do our best to fall asleep while giggling the whole time.
So, in order to try to tie this together with snickerdoodles and my ramblings, when I received the invitation to join The Sweetest Cookie Exchange, I went all retro and raided my gram’s recipe box to share with you all the flavors and cookies of my magical Christmas childhood. I thought snickerdoodles was a good place to begin with my family’s recipes since I love them so much and they’re so classic.
Happy Holidays, Y’all! And don’t forget about the giveaway!
- 1 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 teaspoons cinnamon
Beat together shortening, sugar, and eggs
Sift together flour, cream of tartar, baking soda, and salt
Add in dry to wet in thirds, incorporating in between
Wrap in plastic wrap and refrigerate overnight
Preheat oven to 400
Mix the 3 tablespoons of sugar and 1 1/2 teaspoons cinnamon
Roll into balls
Roll in cinnamon/sugar mixture
Set 2 inches apart on parchment or silicone lined baking sheet
Bake 10-15 minutes, depending on size
Cool on baking sheet a few minutes then transfer to a wire cooling rack
I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!