These festive Christmas snickerdoodle cookies are soft, buttery, and coated in a cinnamon-sugar blend that’s perfect for the holiday season. With a light, chewy texture and a hint of vanilla, they’re a classic treat everyone will love.
Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon cream of tartar
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 tablespoons granulated sugar (for rolling)
– 1 teaspoon cinnamon (for rolling)
Directions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, mix the 2 tablespoons sugar and cinnamon for rolling.
7. Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are lightly golden. The centers will look slightly soft, but they will firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 130 kcal | Servings: 20 cookies
Christmas Snickerdoodles
- Total Time: 20 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These Christmas snickerdoodles are the perfect holiday treat! Soft, buttery, and coated in a cinnamon-sugar blend, they offer a chewy texture with a hint of vanilla. A classic Christmas cookie that’s sure to be a hit with family and friends!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the 2 tablespoons sugar and cinnamon for rolling.
- Roll the cookie dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers will look slightly soft, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of nutmeg to the cinnamon-sugar coating.
- Keep the dough balls spaced properly on the baking sheet to prevent them from spreading into each other.
- These cookies freeze well—just store them in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American