Nothing says the holidays like snickerdoodles. Our Rodelle vanillas really add that extra touch to making these cookies one of a kind. It’s sure to be a recipe the whole family will enjoy.

  • 2¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 sticks (8 ounces) unsalted butter, room temperature
  • 1½ cups sugar plus ¼ cup for coating the dough
  • 1 Rodelle Vanilla Bean, split and scraped
  • 2 large eggs
  • 2 tbsp ground cinnamon
  1. Preheat oven to 400°F.
  2. Line baking sheets with parchment paper.
  3. Sift together flour, cream of tartar, baking soda, and salt in a medium bowl.
  4. Combine butter and 1 ½ cups sugar in bowl of electric mixer. Beat on medium speed with paddle attachment until fluffy, about 2 minutes.
  5. Scrape down the sides of the bowl and beat in the eggs and vanilla until combined.
  6. Add dry ingredients in 3 batches until all ingredients are thoroughly combined.
  7. Chill the dough in the refrigerator for an hour.
  8. Combine the cinnamon and ¼ cup sugar in a small bowl.
  9. Using a small ice cream scoop (size 30 or 40 or a heaping tablespoon), form balls of the dough.
  10. Roll the balls in the cinnamon sugar to coat.
  11. Place the balls on the baking sheets about 2 inches apart and bake for 10 minutes (to bake more evenly, you can rotate the sheet after 5 minutes).
  12. Remove to wire racks to cool.