There’s nothing quite like the comforting aroma of cinnamon wafting through the house during the holidays. My Christmas Snickerdoodles are a festive twist on a classic treat, and they’re sure to be a hit at any cookie exchange or cozy family gathering. These cookies are soft, buttery, and perfectly spiced, with just a hint of holiday magic thanks to a sprinkling of festive sugar. Let’s dive in and bake some holiday cheer!
Ingredients
1 cup unsalted butter, softened
Butter is the heart of any great cookie! Softened butter creates that melt-in-your-mouth texture, so leave it out on the counter for about an hour before starting.
1 ½ cups granulated sugar
We’re using sugar for sweetness and to create that irresistible crispy coating when combined with cinnamon.
2 large eggs
Eggs bind everything together and give the cookies their rich, soft structure. Make sure they’re at room temperature for easier mixing.
2 ¾ cups all-purpose flour
Flour gives these cookies their body. Measure it carefully to avoid overpacking—fluff it up with a fork, then scoop and level!
1 ½ teaspoons cream of tartar
This classic ingredient gives Snickerdoodles their signature tang and chewy texture.
½ teaspoon baking soda
Just the right amount of leavening for soft, pillowy cookies.
¼ teaspoon salt
A pinch of salt balances the sweetness and enhances the cinnamon flavor.
2 teaspoons ground cinnamon
The cinnamon is key for that warm, holiday spice we all love. You’ll mix it into the dough and coat the cookies with it.
3 tablespoons granulated sugar + 1 teaspoon cinnamon (for rolling)
This combination creates that golden, crackly crust. Add festive sugar or edible glitter for a holiday flair!
How to Make Christmas Snickerdoodles
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy—this takes about 2–3 minutes.
Step 3: Add Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 5: Roll and Coat the Dough
In a small bowl, mix the additional sugar and cinnamon for rolling. Scoop tablespoon-sized portions of dough, roll them into balls, and coat them generously in the cinnamon-sugar mixture.
Step 6: Bake
Place the coated dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set but the centers are still soft.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool but stay delightfully soft inside.
Equipment Needed
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small bowl for rolling sugar mixture
- Cooling rack
Frequently Asked Questions
How do I keep my Snickerdoodles soft?
The key is not overbaking them! Take them out of the oven while the centers are still slightly underdone—they’ll finish setting as they cool.
Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance and store it in the refrigerator. Let it sit at room temperature for about 10 minutes before rolling and baking.
What can I use instead of cream of tartar?
If you don’t have cream of tartar, you can substitute 1 ½ teaspoons of lemon juice or white vinegar. The texture will be slightly different, but they’ll still be delicious!
Can I freeze these cookies?
Yes! You can freeze the cookie dough balls before baking or freeze the baked cookies. For dough, roll and coat in sugar, then freeze on a tray before transferring to a freezer bag.
Can I make these gluten-free?
Yes, just substitute the all-purpose flour with a 1:1 gluten-free baking flour. Be sure to use one with xanthan gum for structure.
Why did my cookies spread too much?
This can happen if your butter was too soft or if you didn’t chill the dough. Try chilling the dough for 30 minutes before baking.
How do I add a festive touch?
Sprinkle the tops with red and green sugar crystals or edible glitter before baking for a holiday-themed finish!
Conclusion
I hope you love these Christmas Snickerdoodles as much as my family does! They’re simple to make, packed with holiday flavor, and perfect for sharing. If you enjoyed this recipe, don’t forget to share it with your friends on Facebook using the share buttons below, or save it on Pinterest for later. Happy baking and happy holidays! 🎄🍪
