There’s nothing like the warm, cinnamon-sugar aroma of Christmas Snickerdoodles to fill your home with holiday cheer. These soft, buttery cookies with their crackly cinnamon sugar coating are a holiday classic that brings back memories of baking with my kids and now, with my grandkids.
What makes these snickerdoodles perfect for Christmas? The festive addition of red and green sprinkles to the cinnamon sugar coating! Not only are these cookies incredibly delicious, but they also make a thoughtful homemade gift. Pack them in a decorative tin, and you’ve got the perfect holiday present for friends and family.
Why You’ll Love This Recipe
- Soft and Chewy: These cookies have a tender texture that melts in your mouth.
- Festive and Fun: The red and green sprinkles add a holiday touch to a classic treat.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
- Great for Gifting: Packaged in holiday tins or bags, these cookies make a beautiful and heartfelt gift.
Recipe: Christmas Snickerdoodles
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons red and green sprinkles (optional)
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps the cookies keep their shape while baking.
Step 2: Make the Cinnamon Sugar Coating
In a small bowl, mix the granulated sugar, ground cinnamon, and sprinkles (if using). The sprinkles give the cookies a festive look, but they’re optional if you prefer a classic snickerdoodle.
Step 3: Shape the Cookies
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop about 1 ½ tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon sugar mixture, coating it generously.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 4: Bake the Cookies
Bake the cookies for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures they stay soft and chewy. Remove the cookies from the oven and allow them to cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
Serving:
Serve these cookies with a glass of milk, a hot cup of coffee, or a mug of spiced hot chocolate for the ultimate holiday treat.
Storage:
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Let them thaw at room temperature before serving.
Gifting:
Arrange the cookies in holiday tins, wrap them in festive cellophane bags, or stack them in mason jars tied with ribbon for a charming homemade gift.
Helpful Tips
- Chill the Dough: Chilling prevents the cookies from spreading too much while baking, keeping them thick and soft.
- Don’t Overbake: Snickerdoodles are best when slightly underbaked, so keep a close eye on them in the last minute or two of baking.
- Even Baking: Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Customize the Sprinkles: Use different colors to match other holidays or events, making this recipe versatile year-round.
Frequently Asked Questions (FAQs)
Q1: Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days in advance. Store it in the refrigerator, and let it sit at room temperature for 10 minutes before rolling.
Q2: What can I use instead of cream of tartar?
If you don’t have cream of tartar, substitute 2 teaspoons of baking powder for the cream of tartar and baking soda.
Q3: Can I freeze the cookie dough?
Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Q4: Can I skip the sprinkles?
Yes! If you prefer a more traditional look, you can leave out the sprinkles and stick with just the cinnamon sugar coating.
Q5: How do I make the cookies chewier?
Use slightly less flour (about 2 ⅔ cups instead of 2 ¾ cups) and be sure not to overbake the cookies.
Final Thoughts
These Christmas Snickerdoodles are a holiday classic that I look forward to making every year. They’re simple enough to bake with the kids and special enough to share with loved ones. The soft, buttery cookies with their festive cinnamon sugar coating are sure to bring a smile to everyone’s face. Whether you’re enjoying them fresh from the oven or gifting them to friends and family, these cookies are guaranteed to spread holiday cheer. Happy baking!
Christmas Snickerdoodles
Ingredients
For the Dough:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons red and green sprinkles optional
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps the cookies keep their shape while baking.
Step 2: Make the Cinnamon Sugar Coating
- In a small bowl, mix the granulated sugar, ground cinnamon, and sprinkles (if using). The sprinkles give the cookies a festive look, but they’re optional if you prefer a classic snickerdoodle.
Step 3: Shape the Cookies
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop about 1 ½ tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon sugar mixture, coating it generously.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 4: Bake the Cookies
- Bake the cookies for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures they stay soft and chewy. Remove the cookies from the oven and allow them to cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the Dough: Chilling prevents the cookies from spreading too much while baking, keeping them thick and soft.
- Don’t Overbake: Snickerdoodles are best when slightly underbaked, so keep a close eye on them in the last minute or two of baking.
- Even Baking: Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Customize the Sprinkles: Use different colors to match other holidays or events, making this recipe versatile year-round.
