There’s nothing quite like a plate of Christmas Snickerdoodles coming fresh out of the oven, shimmering with festive colors and filling your kitchen with the warm scent of cinnamon and sugar. These classic cookies get a lively holiday makeover thanks to red and green sprinkles, but still hold tight to everything you love about a good snickerdoodle: crisp edges, chewy middles, and that signature cinnamon swirl. Whether you’re baking for a cookie exchange or looking for a treat to share with family, these are guaranteed to make spirits bright.
Ingredients You’ll Need
Gather your ingredients—each one is simple, but together they make magic! This combination creates that unbeatable buttery texture and traditional snickerdoodle flavor, while just a sprinkle of color turns them into something unforgettable for the holidays.
- Unsalted butter (softened): Adds richness and ensures the cookies have a melt-in-your-mouth texture.
- Granulated sugar (1½ cups for dough, plus ¼ cup for rolling): Sweetens the dough and helps the outsides caramelize to chewy perfection.
- Eggs: Bind the ingredients while keeping the cookies tender and slightly cakey inside.
- Vanilla extract: Elevates the warmth and aroma, pairing beautifully with cinnamon.
- All-purpose flour: Gives the cookies structure so they’re thick and not too flat.
- Cream of tartar: The secret to that signature tang and a puffy, soft-baked texture.
- Baking soda: Lends just the right amount of lift for a chewy center.
- Salt: Balances the sweetness and intensifies the flavors.
- Red and green sanding sugar or sprinkles: Adds delightful festive flair and crunch with every bite.
- Ground cinnamon: Infuses the cookies with cozy spice—don’t be shy!
How to Make Christmas Snickerdoodles
Step 1: Prep Your Baking Space
Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper to keep things fuss-free and make sure every cookie lifts off perfectly golden.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and 1½ cups sugar until the mixture is pale, fluffy, and looks almost cloud-like. This step builds the foundation for a light, yet rich cookie.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and give everything a final blend—your dough is about to get delicious!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures the leavening and salt are evenly distributed so you don’t get any bitter or bland surprises.
Step 5: Bring Wet and Dry Together
Gradually add the bowl of dry ingredients to your wet mixture. Mix on low speed just until a soft dough forms, being careful not to overmix. The dough should pull away from the sides and be easy to scoop.
Step 6: Roll in Cinnamon Sugar
In a small bowl, stir together the remaining ¼ cup sugar and ground cinnamon. Scoop out 1-inch balls of dough, and gently roll each one in the cinnamon-sugar until it’s fully coated—this is what gives Christmas Snickerdoodles their crave-worthy sparkle and crunch.
Step 7: Add Festive Flair
Lightly press one side of each coated dough ball into the red or green sanding sugar or sprinkles. This step is a game changer for that holiday spirit—a ribbon of color in every bite!
Step 8: Bake and Cool
Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, watching for the edges to set and the centers to stay soft. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack, where they settle into that perfect, chewy texture.
How to Serve Christmas Snickerdoodles
Garnishes
Nothing says “festive” quite like an extra sprinkle of red and green sugar right before serving. If you’re feeling decadent, melt a little white chocolate and drizzle it over the top—just let it set for extra flair and an irresistible finish.
Side Dishes
Pair your Christmas Snickerdoodles with a tall glass of cold milk, a warm mug of hot cocoa, or even a holiday tea blend. These cookies also shine alongside a platter of assorted holiday treats for an unforgettable dessert spread.
Creative Ways to Present
Pile your cookies into a vintage holiday tin lined with parchment for easy gifting, or arrange them on a festive platter surrounded by fairy lights. For a kid-approved twist, sandwich vanilla ice cream between two cookies—instant snickerdoodle ice cream sandwiches!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Christmas Snickerdoodles in an airtight container at room temperature for up to 5 days. Tuck a slice of bread into the container—the bread will absorb moisture and help your cookies stay soft and chewy.
Freezing
For long-term storage, freeze unbaked dough balls (before rolling in cinnamon-sugar or sprinkles) on a tray, then transfer them to a freezer bag once solid. Bake straight from the freezer, adding one or two minutes to the bake time. Baked cookies can also be frozen; just stack them between layers of wax paper to prevent sticking.
Reheating
To revive that just-baked magic, warm your cookies for 5-7 seconds in the microwave. If you’re reheating a batch for a crowd, pop them in a 300°F oven for 3 to 5 minutes—you’ll get soft centers and crisp edges every time.
FAQs
Can I make these Christmas Snickerdoodles gluten-free?
Yes! Simply substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour. Check that your cream of tartar and sprinkles are gluten-free too for peace of mind.
What does cream of tartar do in this recipe?
Cream of tartar gives snickerdoodles their signature subtle tang and helps create that distinct, pillowy-soft texture you won’t find in a typical sugar cookie. It truly sets Christmas Snickerdoodles apart!
Can I use different colored sugars for other holidays?
Absolutely! Swap in pastel sugars for Easter, orange and purple for Halloween, or any colors to match your occasion. The base recipe stays the same, but the festive flair is totally customizable.
Why did my cookies come out flat?
Flat cookies can result from over-creaming the butter or not using enough flour. Also, be sure your baking soda and cream of tartar are fresh; expired leaveners often mean flatter cookies.
Do Christmas Snickerdoodles freeze well after baking?
They freeze wonderfully! Once cooled completely, layer the cookies in an airtight container using wax or parchment paper in between. Thaw at room temperature and enjoy them just as much as the day they were baked.
Final Thoughts
Whether you’re hosting a holiday bash or just want to spread a little everyday magic, these Christmas Snickerdoodles deliver on flavor, nostalgia, and festive charm. Give them a try—you’ll find they disappear almost as quickly as you can bake them!
Print
Christmas Snickerdoodles Recipe
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Christmas Snickerdoodles are a festive twist on the classic cookie, perfect for holiday baking and cookie exchanges. Soft, buttery cookies rolled in cinnamon sugar and colorful sanding sugar, they are a delightful treat for the season.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Decoration:
- ¼ cup red and green sanding sugar or sprinkles
- ¼ cup granulated sugar + 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and 1½ cups sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Mix dough: Gradually mix dry ingredients into the wet mixture until a soft dough forms.
- Prepare cinnamon sugar: In a small bowl, combine ¼ cup sugar with cinnamon.
- Shape and coat: Scoop dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture. Press one side into colored sugar.
- Bake: Place on baking sheets and bake for 8 to 10 minutes until set. Cool on a wire rack.
Notes
- To make ahead, freeze the dough balls (without the sugar coating) and bake straight from frozen, adding 1–2 minutes to the bake time.
- These cookies are perfect for holiday cookie exchanges!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
