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
Scale
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.
