Christmas Snickerdoodles
Christmas Snickerdoodles are a joyful, easy-to-make treat that brings holiday magic to every bite. These festive cinnamon cookies are perfect for sharing or savoring.
Ingredients
For the Dough:
- 1 cup 226g unsalted butter, softened
- 1½ cups 300g granulated sugar
- 2 large eggs
- 2¾ cups 345g all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
For the Coating:
- ¼ cup 50g granulated sugar
- 2 tsp ground cinnamon
- ¼ cup red and green sanding sugar or sprinkles
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking of these holiday snickerdoodles.
Cream Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 1½ cups sugar until pale and fluffy, about 2–3 minutes. This creates the plush texture for these cinnamon sugar cookies.
Add Eggs
- I add 2 eggs one at a time, mixing well after each, for a glossy dough that ensures chewy festive cinnamon cookies.
Combine Dry Ingredients
- In another bowl, I whisk 2¾ cups flour, 2 tsp cream of tartar, 1 tsp baking soda, and ¼ tsp salt. This ensures even flavor in these holiday snickerdoodles.
Mix the Dough
- I gradually add the dry ingredients to the wet, mixing until just combined. I avoid overmixing to keep these cinnamon sugar cookies tender.
Coat the Cookies
- In a small bowl, I mix ¼ cup sugar and 2 tsp cinnamon. I roll tablespoon-sized dough balls in the cinnamon-sugar, then dip tops in red and green sanding sugar for festive Christmas Snickerdoodles.
Bake and Cool
- I place dough balls 2 inches apart on the baking sheets and bake for 8–10 minutes until edges are set and tops are crackly. I cool them on the pan for 5 minutes, then transfer to a rack for chewy cinnamon sugar cookies.
Notes
- For an extra festive look, press a white chocolate chip into the center of each cookie after baking.
- Dough can be made ahead and chilled overnight for deeper flavor.