I can’t really imagine what the holidays would be like without baking at least one batch of cookies.

There are so many possibilities too. I mean, you’ve got the classic, and basically synonymous with Christmas, gingerbread men. Then there are your basic sugar cookies or shortbread. In my family chocolate chip cookies usually make their way into every holiday treat line-up. Oh, and we almost always make these little snowball cookies that I think everyone is familiar with.

With all the variety, it’s not surprising that there are some cookies that aren’t as commonly made in some homes and for us that was always snickerdoodles. In fact, I hardly remember my family ever making them. If I ate them as a kid it would only be at a party or a friends house and even then, I’d usually choose something else first.

Even when I started learning to bake as a kid I never tried snickerdoodles until more recent years. I remember searching the internet for a good recipe and coming up with so many similar ones that I had the hardest time trying to choose which one.

Since then, I’ve tried a lot of versions for my own family until I finally found one that was “the one”. I’ve made sure to make a batch at least once every holiday season and now they’re definitely on the list of cookies that Christmas can’t go without.

P.S. some say that snickerdoodles are Santa’s favorite! wink wink

Perfect Crinkle Snickerdoodle Cookies

Celebrate the season by baking something sweet and nostalgic with these easy to make snickerdoodles.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cookies

Ingredients

1/2 cup organic vegetable shortening or vegan butter
1/2 cup brown sugar
1/2 cup sugar
1/4 cup full-fat coconut milk
2 tablespoons applesauce or pumpkin puree
1 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon cinnamon
1 3/4 cup flour
1/2 cup sugar
2 teaspoons cinnamon

Instructions

Pre-heat oven to 350 degrees F (180 C) and line a baking tray with parchment or silicone baking pads. Beat shortening and sugar until creamy, then add applesauce and coconut milk. Mix in all other ingredients ending with flour until completely mixed.
Combine sugar and cinnamon in a small bowl. Roll the dough into 1 1/2 tablespoon sized balls, dip in cinnamon/sugar mixture to coat all sides. Place on a baking tray about an inch apart and press down slightly to flatten.
Bake for 9 - 11 minutes or until the sides or edges start to darken slightly. Remove and allow them to cool for at least 5 minutes then loosen from pan and enjoy.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to Hive account@rigaronib for designing my logo!

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Soft + Perfect Crinkle Snickerdoodle Cookies - FOOD PHOTO SHOOT