Snickerdoodles are soft, cinnamon-sugar coated cookies. They’re easy to make and great any time of year. This recipe makes 4 dozen so you might even have some to share.

I have a dear friend in Florida who has five-year-old triplets she has always called the Snickerdoodles. Asking her about the origin of the moniker for her toe-headed trio, she says “It was a cute nickname a friend’s wife called them and it just stuck because they are so yummy and sweet – just like a snickerdoodle!” They are indeed the sweetest triplets I know.

Making Snickerdoodles is a lot easier than raising triplets, no matter how sweet they are. (If you have had one five-year-old, you know there are also some very non-sweet moments involved in rearing a child — much less three at a time.) But I digress — this is about the cookies, not my inspiration for making them.

This recipe is very easy to make, although it does take a little time. Making the dough only takes a few minutes. However, you have to refrigerate it for an hour, and then cool the cookies after pulling them out of the oven. So I’d set aside at least 90 minutes to make these cookies.

When you make the dough, it will seem very crumbly. That is  why you want to make sure the dough is chilled thoroughly before preparing the cookies.

If you have arthritic fingers like I do, this might be a little challenging for you.

To mold the dough, you have to take the chilled crumbles, squish them into a single chunk of dough. Then roll it into a round ball (somewhere between the size of a large gumball and a donut hole).

The end result is a yummy and sweet cookie that is great for the holidays, or any day.

I know my three favorite little snickerdoodles would agree.