Sweet Drop Snickerdoodle Cookies
Updated: Aug 28
A New Cookie for an Old Family Tradition
Holiday baking in our family has always been a big deal. Growing up, our Grandma and Auntie Annie baked tons of cookies every Christmas. There were cut-out cookies, trays of cuccidati, cannoli, and more sweets than anyone could possibly need, which was exactly the right amount.
Our Sicilian family has always shown love through food, and those holiday baking traditions are some of our favorite memories. The kitchen was busy, the cookie tins were full, and there was always something sweet waiting on the counter.
So when we created Sunday Dinner’s Sweet Drop, our cinnamon sugar blend, it only felt natural that we needed a cookie recipe of our own.
Enter the snickerdoodle.
Soft in the center, lightly crisp around the edges, and rolled generously in Sweet Drop before baking, these Sweet Drop Snickerdoodle Cookies take everything we love about the classic cinnamon sugar cookie and give it a Sunday Dinner twist. The cocoa in Sweet Drop adds just a little more depth without taking away from that familiar snickerdoodle flavor.
They may not be one of Grandma and Auntie Annie’s original Christmas cookies, but we like to think of them as a new addition to a very old family tradition. Put them in a cookie tin, bring them to a holiday cookie swap, leave a few out for Santa, or eat them warm off the baking sheet before anyone else knows they’re done.
Grandma would understand.
Sweet Drop Snickerdoodle Cookies
Soft, chewy snickerdoodle cookies rolled in Sunday Dinner’s Sweet Drop, our cinnamon sugar blend with a hint of cocoa. These easy homemade cookies have lightly crisp edges, soft centers, and a warm cinnamon finish—perfect for holiday baking, cookie swaps, or an afternoon treat.
Prep: 15 min | Cook: 8–10 min | Total: 25 min | Makes: About 24 cookies
Ingredients
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1½ cups granulated sugar
1 cup (2 sticks) butter, softened
2 large eggs
2 teaspoons vanilla extract
¼ cup Sunday Dinner Sweet Drop, for rolling
Instructions
1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs and vanilla. Beat in the eggs one at a time, then add the vanilla and mix until combined.
5. Make the dough. Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms.
6. Roll in Sweet Drop.S hape the dough into approximately 1-inch balls. Pour Sweet Drop into a shallow bowl and roll each ball generously in the seasoning until completely coated.
7. Bake. Arrange the cookies on the prepared baking sheets, leaving about 2 inches between them. Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft.
8. Cool. Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
A Few Notes
Don't overbake! Pulling the cookies while the centers still look slightly soft helps give snickerdoodles their signature chewy texture.
For thicker, puffier cookies, chill the dough for about 30 minutes before rolling.
Add a tiny pinch of nutmeg to the dough for another layer of warm holiday flavor.
Roll the dough generously in Sweet Drop—you want that cinnamon sugar coating in every bite.
These are great for holiday cookie trays, cookie swaps, gifting, or leaving out for Santa.
Approximate Nutrition
Per cookie: 150 calories | 7g fat | 21g carbohydrates | 2g protein | 90mg sodium
Nutrition information is an estimate and will vary depending on the size of the cookies and exact ingredients used.
Made with Sweet Drop
Our cinnamon sugar blend with a hint of cocoa gives classic snickerdoodles a Sunday Dinner twist—familiar enough to feel nostalgic, with just a little something extra.
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