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Christmas Snickerdoodles

These Christmas Snickerdoodles are classic cinnamon-sugar cookies that deliver warmth and festive cheer. Soft and chewy with a perfect cinnamon-sugar coating, they are a delightful addition to your holiday baking lineup.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 100 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 baking sheets
  • 1 parchment paper (optional)
  • 1 cookie scoop or spoon
  • 1 cooling rack

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper, if desired.
  • In a mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set it aside.
  • In a separate large bowl, use an electric mixer or whisk to cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry flour mixture to the butter mixture, mixing until just combined.
  • In a small bowl, mix the 3 tablespoons of sugar with the ground cinnamon to create the rolling mixture.
  • Using a cookie scoop or spoon, form small balls of dough and roll them in the cinnamon-sugar mixture until coated.
  • Place the dough balls on the prepared baking sheet about 2 inches apart.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Notes

For an added festive touch, try adding holiday sprinkles to the cinnamon-sugar mix.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to one week.
To freeze the dough, roll it into balls and place them in a freezer-safe bag. You can bake them directly from frozen, adding a couple of extra minutes to the baking time.