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Buttermilk Clouds

Christmas Doodles (aka Snickerdoodles)


These all-time-favorites were brought over for our Christmas party by a friend. They are so good. I've always had a soft spot for snickerdoodles, but never thought about making them for Christmas. They made such a festive tray of cookies.

Christmas Doodles
2 ¾cups all-purpose flour
1 teaspoon baking soda
½ teaspoon fine salt
½ cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 ½ cups sugar
3 tablespoons colored sugar
2 large eggs
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F. Sift the flour, baking soda, and salt into a bowl. With a handheld or standing mixer, beat together the shortening and butter. Add the 1 ½ cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth. Mix the 3 tablespoons colored sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 ½-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into ½-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Lovely to look at and even better to eat!


By: Sharon Pickering | 12/10/2006 at 4:23 PM | If you want, you can leave a comment by clicking here.


  1. Blogger Brie | 12/10/2006 8:58 PM |  


  2. Blogger burekaboy — | 12/10/2006 9:53 PM |  

    ha! i had a feeling there was a new cookie post lurking around the corner. :-) :-)

    always wondered what a snickerdoodle looked like. i have seen the recipe forever but never the finished product. i love the green ones. very grinchian, annie :P they look delicious.

    are you freezing all these?

  3. Blogger annie | 12/11/2006 3:39 AM |  

    @brie, thanks for stopping by. And they are yummy!

  4. Blogger annie | 12/11/2006 3:44 AM |  

    @burekaboy, You are too smart! And there is one more cookie post almost ready for the world!

    Usually Snickerdoodles are not done with colored sugar, and they are still pretty, but not as festive. I thought the red and green sugar was a good touch for the holidays.

    And no. I'm not freezing any of them. We are expecting company for the holidays and New Year, so I'm just hoping they last. I may have to bake more!

  5. Blogger Janet C. | 12/11/2006 6:08 AM |  

    I love these cookies. Thanks for the recipe. Will make later this week.

    I made an apple pie this weekend and don't know what went wrong. The crust just fell apart when I transfered to pie plate. Not to waste it I threw it back in the bowl and added more water (we live in a very dry climate, not to mention we heat with wood so really dry!)

  6. Blogger annie | 12/11/2006 6:34 AM |  

    @janet, I find that working with a pie crust, it is never the same. It truly does depend upon the humidity in your kitchen when mixing the dough. I will err on the side of too much water simply because I've also had too many crusts fall apart on the way to the pie pan. Just know that the water amount is not set in stone.

  7. Blogger Janet C. | 12/12/2006 9:07 AM |  

    Oh goodness mine don't look anything like yours! They are flat! I'm having to learn to cook all over again.
    I'm at 8000 ft. dry as a f**t here, and using gas not electric oven. All these elements are new to me.
    They taste good though.

  8. Blogger annie | 12/12/2006 1:07 PM |  

    @janet, I've never cooked at a high altitude before, so I don't know what you are experiencing. But I can guess it is frustrating. As far as ovens, my favorite was an electric convection. Everything came out perfect!