If you’re searching for a festive treat that embodies warmth, spice, and a sprinkle of holiday magic, this Christmas Snickerdoodles Recipe is your dessert soulmate. These cookies bring together a delicate balance of buttery softness and that signature cinnamon sugar crispness, making every bite feel like a cozy holiday hug. Whether you’re baking for a crowd or a special moment by the fire, these snickerdoodles are simple to make yet endlessly satisfying, capturing the spirit of Christmas in every delightful bite.
Ingredients You’ll Need
Gathering the ingredients for this Christmas Snickerdoodles Recipe is refreshingly straightforward. Each component plays an important role in building the perfect texture and nostalgic flavor we all adore, from the tangy cream of tartar to the aromatic cinnamon sugar coating.
- 2 3/4 cups all-purpose flour: The sturdy base that gives these cookies their tender crumb.
- 2 teaspoons cream of tartar: Adds a slight tang and helps maintain the snickerdoodles’ chewy texture.
- 1 teaspoon baking soda: Works with cream of tartar to leaven the cookies just right.
- 1/2 teaspoon salt: Balances the sweetness to elevate all the flavors.
- 1 cup unsalted butter, softened: Provides rich creaminess crucial for the perfect melt-in-your-mouth experience.
- 1 1/2 cups granulated sugar (plus 1/4 cup for rolling): Sweetness that carmelizes slightly on baking, with some reserved to coat the cookies.
- 2 large eggs: Bind the dough and add moisture.
- 1 teaspoon vanilla extract: Imparts a warm, fragrant depth to every cookie.
- 2 teaspoons ground cinnamon (for rolling): The signature spice that gives snickerdoodles their festive flair.
How to Make Christmas Snickerdoodles Recipe
Step 1: Whisk Together Dry Ingredients
Start by combining the all-purpose flour, cream of tartar, baking soda, and salt in a medium bowl. This mix is key to the cookie’s soft texture and that classic tangy flavor, so mixing well here ensures an even distribution throughout the dough.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with 1 1/2 cups granulated sugar until it becomes light and fluffy. This step incorporates air, which helps create a tender, lift-y dough that’s utterly irresistible after baking.
Step 3: Add Eggs and Vanilla
Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract to enrich the flavor, making it luxuriously aromatic and festive.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the butter and sugar blend. Mix just until everything is combined; overmixing can lead to tougher cookies, and we want these to be soft and tender.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling helps prevent the cookies from spreading too much while baking and lets the flavors meld beautifully.
Step 6: Prepare for Baking
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Meanwhile, mix the reserved 1/4 cup sugar with the ground cinnamon in a small bowl—this will give your cookies that classic snickerdoodle sparkle and flavor.
Step 7: Shape and Roll
Scoop the dough into 1-inch balls using a cookie scoop or spoon. Roll each ball generously in the cinnamon-sugar mixture, coating them completely. This step is where the magic starts to take shape, adding that extra texture and festive look.
Step 8: Bake the Cookies
Place the cinnamon-sugar coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. This precise timing keeps the cookies chewy and soft in the middle, a signature trait of any stellar snickerdoodle.
Step 9: Cool Before Enjoying
Let the cookies cool on the baking sheet for 5 minutes. They’re delicate when fresh out of the oven, so transferring them to a wire rack after this short rest will help them firm up without losing their tenderness.
How to Serve Christmas Snickerdoodles Recipe
Garnishes
For an added festive touch, consider sprinkling your Christmas Snickerdoodles with a light dusting of powdered sugar or edible glitter. A small dollop of whipped cream or a drizzle of white chocolate can also bring a luxurious finish without overwhelming the classic flavor.
Side Dishes
These snickerdoodles pair beautifully with a warm cup of hot cocoa, spiced apple cider, or your favorite holiday latte. If you want to create a dessert platter, serve them alongside peppermint bark or gingerbread for a cozy, varied holiday spread.
Creative Ways to Present
Package these cookies in mason jars or festive tins tied with twine and a sprig of holly for charming edible gifts. You can also stack them with parchment paper and wrap in cellophane for an eye-catching holiday centerpiece that doubles as a treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Christmas Snickerdoodles in an airtight container at room temperature for up to 5 days. They maintain their soft crumb and spicy sweetness well, making them perfect for snacking throughout the week.
Freezing
You can freeze these cookies by placing them in a single layer on a baking sheet to freeze individually, then transferring to a sealed container or freezer bag. Frozen snickerdoodles will keep their flavor and texture for up to 3 months, great for prepping ahead of the holiday rush.
Reheating
To refresh frozen or stored snickerdoodles, warm them in a preheated oven at 300°F (150°C) for about 5 minutes. This helps restore their soft, freshly baked texture without overcooking or drying them out.
FAQs
Can I substitute butter with margarine or oil?
Butter is best for Christmas Snickerdoodles Recipe because it imparts richness and flavor that margarine or oil cannot replicate. However, if necessary, use high-quality margarine, but expect a slight difference in taste and texture.
Why is cream of tartar important?
Cream of tartar gives snickerdoodles their classic tangy flavor and chewy texture. It works with baking soda to create the perfect rise and mouthfeel specific to this cookie.
Can I make these snickerdoodles gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep in mind the texture might vary slightly but the festive flavor will still shine.
How do I know when the snickerdoodles are done baking?
Look for set edges and a slightly soft center—they’ll firm up as they cool. Overbaking will make them crispier than intended, so keep a close eye near the end of the baking time.
Can I add extra spices for more flavor?
Absolutely! You can add a pinch of nutmeg or cloves into the cinnamon-sugar mixture for rolling, which gives these Christmas Snickerdoodles Recipe an even more warm and festive aroma.
Final Thoughts
There’s something undeniably magical about baking a batch of Christmas Snickerdoodles Recipe and sharing them with loved ones. These cookies bring a perfect balance of sweet, spice, and tender crumb that feels like tradition in every bite. I truly hope you give this recipe a try and create your own festive memories with every delicious cookie you bake.
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Christmas Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Christmas Snickerdoodles are soft, chewy sugar cookies coated in a warm cinnamon-sugar blend, perfect for holiday celebrations. With a classic blend of cream of tartar and baking soda, these cookies have a signature tang and texture that’s irresistibly delicious.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (plus 1/4 cup for rolling)
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well mixed.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and 1 1/2 cups granulated sugar together until the mixture is light and fluffy, indicating enough air has been incorporated for a soft texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract to enhance the cookie’s flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to ensure the dough does not become tough from overmixing.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for 30 minutes to firm it up, making it easier to shape.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and aid in even baking.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon for rolling the cookie dough balls.
- Shape and Coat Dough: Scoop the chilled dough into approximately 1-inch balls and roll each ball thoroughly in the cinnamon-sugar mixture ensuring full coverage.
- Arrange for Baking: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 8–10 minutes or until the edges are set and slightly golden, while the centers remain soft.
- Cool the Cookies: After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For best results, do not overmix the dough to keep cookies tender.
- Refrigerating the dough helps prevent spreading while baking.
- You can store cooled snickerdoodles in an airtight container at room temperature for up to one week.
- To make them extra festive, add red and green colored sugar for rolling during the holiday season.
- Ensure butter is softened but not melted for proper creaming and texture.
