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
Scale
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
