Description

Classic Christmas Snickerdoodles are soft, chewy sugar cookies coated in a festive cinnamon-sugar and sprinkle mixture, perfect for holiday celebrations. These cookies feature a tender crumb achieved through creaming butter and sugars, balanced by cream of tartar and baking soda for that signature snickerdoodle tang. Ideal for sharing, these treats bring a delightful seasonal aroma and flavor to any holiday cookie platter.

Ingredients

Scale

Dough 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)

Cinnamon-Sugar Coating

2 tsp cinnamon (freshly ground preferred)
1/4 cup colorful sugar sprinkles (or festive holiday sprinkles for Christmas theme)

Instructions

Cream butter and sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar for 1-2 minutes until the mixture is light and fluffy. This ensures air is incorporated for tender cookies.
Add eggs and vanilla: Add eggs one at a time, beating well after each addition, then add vanilla extract and beat for about 1 minute until smooth and pale.
Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt to evenly distribute leavening agents.
Combine wet and dry: Add the dry mixture to the creamed mixture, stirring until just combined without overmixing to avoid toughness.
Chill dough: Cover dough and refrigerate for at least 1 hour (up to 24 hours) to prevent excessive spreading and enhance flavor.
Prepare cinnamon-sprinkle coating: Mix freshly ground cinnamon with sugar sprinkles in a shallow dish and set aside near workspace.
Shape and coat dough balls: Scoop 1.5 tablespoon-sized balls from chilled dough, roll each in cinnamon-sprinkle mixture ensuring full coating, and place 2 inches apart on a parchment-lined baking sheet.
Bake cookies: Bake at 350°F for 10-12 minutes until edges are set but centers still look slightly underbaked for chewy texture.
Cool cookies: Let cookies cool on baking sheet for 2-3 minutes before transferring to wire rack to cool completely; residual heat finishes baking gently.

Notes

Make sure butter is softened to room temperature for proper creaming.
Use pure vanilla extract for best flavor, avoiding imitation vanilla.
Freshly ground cinnamon greatly enhances aroma and taste compared to pre-ground cinnamon.
Do not overmix dough to keep cookies tender rather than tough.
Chilling dough is essential to control spreading and develop deeper flavor.
Space cookies well on baking sheet to prevent merging during baking.
Remove cookies from oven while centers still look slightly underbaked for chewy texture.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Christmas cookies, Snickerdoodles, Holiday baking, Cinnamon sugar cookies, Festive treats, Soft chewy cookies