Name: Classic Christmas Snickerdoodles Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 2 tsp vanilla extract (pure vanilla preferred); 1/2 tsp salt; 1 tsp baking soda; 3 cups all-purpose flour (King Arthur recommended); 2 large eggs; 1 cup butter (softened to room temperature); 2 tsp cream of tartar; 1/2 cup brown sugar (packed); 2 tsp cinnamon (freshly ground preferred); 1/4 cup colorful sugar sprinkles (or festive holiday sprinkles for Christmas theme)

Ingredients

3/4 cup granulated sugar

2 tsp vanilla extract (pure vanilla preferred)

1/2 tsp salt

1 tsp baking soda

3 cups all-purpose flour (I use King Arthur all-purpose flour)

2 large eggs

1 cup butter (softened to room temperature)

2 tsp cream of tartar

1/2 cup brown sugar (packed)

2 tsp cinnamon (freshly ground for best flavor)

1/4 cup colorful sugar sprinkles (or festive holiday sprinkles for Christmas theme)

Instructions

Step 1: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together for 1-2 minutes until the mixture is light and fluffy. This creaming process incorporates air into the dough, which helps the cookies rise and creates a tender crumb. Make sure your butter is truly softened to room temperature—cold butter won’t incorporate properly and you’ll end up with dense cookies.

Step 2: Add the eggs one at a time to the creamed butter mixture, beating well after each addition, then add the vanilla extract. Beat for about 1 minute until everything is well combined and the mixture looks smooth and slightly pale. I like to use pure vanilla extract here rather than imitation—it really makes a difference in the final flavor of these cookies.

Step 3: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Whisking the dry ingredients together ensures the leavening agents are evenly distributed throughout the dough, which gives you consistent rise and texture in every cookie. This step takes just a minute but makes a noticeable difference.

Step 4: Add the dry ingredient mixture from Step 3 to the creamed mixture from Step 2, stirring until just combined. Don’t overmix—stop as soon as you no longer see streaks of flour. Overmixing develops gluten and can make the cookies tough rather than tender.

Step 5: Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). Chilling the dough prevents excessive spreading during baking and helps the flavors develop. While the dough chills, preheat your oven to 350°F and prepare your cinnamon-sugar coating.

Step 6: Mix the freshly ground cinnamon with the colorful sugar sprinkles in a shallow bowl or small dish. Set this aside near your workspace. I like to use freshly ground cinnamon rather than pre-ground because it has so much more aromatic punch—it really elevates these cookies and makes them taste homemade in the best way.

Step 7: Scoop the chilled dough into 1.5 tablespoon-sized balls and roll each ball in the cinnamon-sprinkle mixture from Step 6 until well coated. Place the coated balls 2 inches apart on a parchment-lined baking sheet. The spacing is important—these cookies do spread a bit during baking and you want them to stay as individual cookies, not merge into one another.

Step 8: Bake at 350°F for 10-12 minutes until the edges are just set but the centers still look slightly underbaked—this keeps them chewy on the inside. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. The cookies will continue to bake slightly from residual heat, so don’t overbake them or they’ll become dry.

Tips & Variations

Use pure vanilla extract for a richer flavor that truly enhances the cookie’s taste.

Freshly ground cinnamon brings more aroma and depth than pre-ground cinnamon.

Chill the dough for up to 24 hours to deepen the flavors and improve texture.

For a fun twist, swap the colorful sugar sprinkles for crushed peppermint candies during the holidays.

If you prefer softer cookies, reduce the baking time by a minute or two.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid making the cookies too salty.

Why should I chill the dough before baking?

Chilling the dough helps control spreading during baking and allows the flavors to develop, resulting in a better texture and taste.

Dessert

Classic Christmas Snickerdoodles Recipe

Introduction