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