‘Tis The Season
One of, if not the greatest theatrical traditions during the holiday season is the Radio City “Christmas Spectacular” staring the fabulous Radio City Rockettes. Nothing says Christmas like the theatricality of their costumes, music, and kicklines. There’s a reason why they are the traditional finale of the Broadway performances at the Macy’s Thanksgiving Day Parade.
The first incarnation of the “Christmas Spectacular” debuted in 1933. The show’s latest version features over 140 performers and thrills audiences with multiple shows a day throuhgout the holiday season. Each year, new numbers are incorporated with classics like the “Parade of the Wooden Soldiers” and the “Living Nativity,” and it wouldn’t be a show with the Rockettes without some famous eye-high kicks and some beautifully bedazzled La Ducas (and how I wish I had a pair of those fabulous heels for my collection).
Sadly, I have never seen the show live. I was hoping to go as a holiday day trip with my husband (well at least he should have been by then, but thanks COVID for pushing that off too). So we’re looking forward to going next year when it’s safe to do so. But I do find myself following the Rockettes on Instagram and watching every video of them dancing or rehearsing that shows up in my various newsfeeds. Thank god there was televised version on earlier this week. I’m truly in awe of their precicion, grace, and strength. They are truly the perfect combination of atheletes and artists.
Since the Rockettes and the Radio City “Christmas Spectacular” are such a classic part of the holiday season, I wanted to make a holiday cookie that was just as classic. For me, that was a snickerdoodle. Ever since I can remember, my mother has always done a huge cookie bake for all of her friends and family every holiday season. One of my favorites were her snickerdooles. I think they’re a classic Betty Crocker recipe, but they are timeless and delicous. But she only ever made those around the holidays. So they were special just for that season.
I’ve decided to do my own take on the classic cookie. The ones my mother always makes are smaller, flatter cookies. So, my recipe kicks them up a notch (Rockette pun totally intended) and makes a nice big fat cookie. The flavor profiles, and the cinnamon sugar outside remain the same as the classic, but the cookie texture becomes more cloud-like. My fiance says they’re the best snickerdoodles he’s ever had! I hope you enjoy this new take on a classic holiday cookie.
1. Sift together the flour, cream of tartar, baking soda, cinnamon, and kosher salt. Set aside.
2. Cream together room temperature butter and sugar. Add in eggs and egg yolk one at a time until combined. Add in vanilla extract.
3. Add dry ingredients into the sugar & butter mixtures in 2 – 3 additions until combined. This dough should be tough, so you made need to make the last bit of it come together by using your hands (see video above for demonstration).
4. Once the dough is formed, chill in the refrigerator for 1 hour.
5. After dough has chilled, preheat your oven to 375 degrees. Line your cookie sheets with parchment paper.
6. Mix together the sugar and cinnamon for the coating in a small ramekin or bowl.
7. Using a large scoop (golfball or meatball size) form the cookies. Be sure to remove any excess dough from the sides or bottom of the scoop to ensure uniform size of your cookies. Roll the dough ball around in the cinnamon sugar mixture to coat the entire cookie.
8. Bake for 10 – 12 minutes. Cool on a wire rack. Enjoy!
Yields approximately 3 dozen cookies. Approximately 138 calories per cookie.
If you’re making a large amount of cookies for the holidays, and need to break up your baking over time, these are great! They do well in the freezer. Just wait until they are fully cooled before packaging and freezing. They can be thawed by sitting out for about 20 minutes or you can defrost them in the microwave.