Why I Love Snickerdoodle Cookies
I love making Chewy Snickerdoodle Cookies for the holidays. They’re a must have on any Christmas cookie tray. These classic sugar cookies rolled in cinnamon sugar, have that perfect texture I can’t get enough of a lightly crisp outside with a soft, chewy, almost cake-like center. There’s something timeless about snickerdoodles; they always bring a touch of warmth and sparkle to holiday gatherings.
If you’re planning a Christmas party this December 25th, snickerdoodles are a great choice. They’re incredibly easy to make, and the best part is that the dough doesn’t need any chilling, so they’re ready to bake right away. It’s the ideal recipe for when you need a last-minute addition to your dessert platter!
Chewy Snickerdoodle Cookies for Christmas
I always look forward to baking these classic cinnamon sugar cookies every Christmas. Snickerdoodles are a family favorite! Soft and chewy, these old-fashioned cookies get their signature sparkle from being rolled in cinnamon sugar, making them a must-have on any holiday cookie tray.
Unlike traditional sugar cookie cutouts that are thick, sturdy, and shaped with cookie cutters, Snickerdoodles are thin, soft, and chewy. Their unique texture and flavor make them a holiday staple, and they’re surprisingly easy to whip up with just eight ingredients.
To make these Christmas cinnamon sugar cookies from scratch, start by creaming butter and sugar together until fluffy. Then, add eggs and vanilla, followed by cream of tartar, flour, baking soda, and salt. Once the dough is ready, drop spoonfuls, roll them in cinnamon sugar, and bake. It’s a simple recipe that fills the kitchen with a cozy holiday aroma. Perfect for Christmas baking!
What Ingredients Do You Need?
When I’m making my favorite Snickerdoodle cookies, I start with 1 cup of unsalted butter (two sticks) that’s soft but still slightly firm. I add 1½ cups of granulated sugar to the butter for sweetness and cream them together until fluffy. Then, I mix in 2 large eggs for richness.
For the Snickerdoodles’ signature tang, I add 2 teaspoons of cream of tartar—though lemon juice works as a substitute if I’m out. I also use 1½ teaspoons of baking soda for a light rise and ½ teaspoon of salt to balance the sweetness. A splash of 2 teaspoons of vanilla extract brings a warm, comforting flavor to the dough. Finally, I blend in 2¾ cups of all-purpose flour to form the base of these cookies.
Before baking, I roll each cookie dough ball in a cinnamon-sugar mix for that classic Snickerdoodle coating. For this, I combine 5 tablespoons of granulated sugar with 1½ tablespoons of ground cinnamon. This gives each cookie a sweet, spiced crust that’s perfect for the holidays. These simple ingredients come together for a soft, chewy Snickerdoodle that’s always a hit!
How To Make Snickerdoodle Cookies
First, I preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
In my stand mixer with the paddle attachment (or a hand mixer works, too), I beat the butter and sugar together until they’re well combined, making sure to scrape down the sides of the bowl so everything gets mixed evenly. Then, I add in the eggs and beat again until smooth. If I’m using lemon juice instead of cream of tartar, I add it at this step.
In a separate bowl, I whisk together the cream of tartar, baking soda, salt, and flour to ensure these dry ingredients are well blended. I gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined to avoid overworking the dough.
For the classic Snickerdoodle coating, I mix together 5 tablespoons of sugar with 1½ tablespoons of cinnamon in a small bowl. Then, I shape the dough into balls using a 1½ tablespoon cookie scoop to keep them uniform. Each dough ball gets a generous roll in the cinnamon-sugar mixture.
I place the dough balls 2 inches apart on the baking sheet and bake them for 8-12 minutes. If I’m making smaller cookies, I bake them for a bit less time. Once baked, I let the cookies cool completely before storing them in an airtight container to keep that perfect chewy texture.
These cookies always turn out soft, chewy, and full of cinnamon-sugar goodness. Perfect for sharing!
Snickerdoodle Cookie Variations
Christmas has always been a special time of year for me. Growing up, I remember how my mom and grandma would go all out during the holidays, using the finest ingredients and special touches for our Christmas desserts. They taught me that the quality of ingredients really matters—especially in recipes like these.
When making these cookies, I always recommend using real butter instead of margarine. The rich flavor from butter is what makes these cookies truly shine. Just that small choice brings out a deep, satisfying taste that’s essential in holiday baking.
Adding a little extra to your cookies, like a flavorful filling or festive toppings, can make them stand out even more with minimal effort. This is a fun way to get creative and make Christmas cookie baking even more special.
- Toffee baking bits
- Mini caramel baking bits
- White chocolate drizzle
- Cookie half dunked in chocolate
- Christmas sprinkles
- Cinnamon icing drizzle
- Mint chocolate baking bits
- Peppermint chocolate drizzle
- Butterscotch baking chips
- Mini marshmallows
- Sanding sugar, to sparkle
- Chopped nuts
Chewy Snickerdoodle Cookies Dough Tips
- Cream of tartar and a substitute for the ingredient. Cream of tartar is a powder that’s known as potassium bitartrate. It acts as a leavening agent for these cookies. It can be found in the spice aisle. It’s a white powder but also goes by the name of tartaric acid. A good substitute for the cream of tartar is to use 2 teaspoons lemon juice (or vinegar) along with baking soda. I’ve included both versions in the recipe below.
- How to freeze cookie dough. Wrap cookie dough in plastic wrap then place it in a freezer-safe bag. Use cookie dough within 12 months. When you’re ready to use the dough, place it in the refrigerator overnight or allow the dough to defrost on the countertop while the oven preheats.
- Baking cookies weeks ahead of the busy Christmas holiday? I highly suggest making the dough and freezing it but these cookies can be baked then froze. Once the baked cooks cool, place them on a baking sheet and pop them in the freezer. Freeze for 30 minutes. Remove the baking sheet with the cookies and double bag them in freezer-safe bags.
- Give these cookies a festive holiday look by swapping the sugar garnish with red and green sanding sugar. Leave these cookies out for Santa on Christmas Eve if you have little kids.
- Cinnamon flavoring extract (if you have) makes these cookies incredibly warm with spices and tasty. To use, simply swap vanilla extract for cinnamon extract flavor.
Frequently Asked Questions
Can I substitute margarine for butter?
While margarine will technically work, I highly recommend using real butter. Butter provides a richer, fuller flavor that makes a big difference in the taste of these cookies.
What if I don’t have cream of tartar?
If you don’t have cream of tartar on hand, you can substitute it with an equal amount of lemon juice. This substitution gives the cookies a similar tangy flavor and texture.
Do I need to chill the dough?
No, one of the great things about this recipe is that the dough doesn’t need any chilling time! You can go straight from mixing to rolling in cinnamon-sugar and baking.
Can I make the cookies smaller or larger?
Yes, you can adjust the size. Just keep in mind that smaller cookies may need a slightly shorter bake time, while larger cookies might need a bit more. Watch them closely to prevent overbaking.
How should I store these cookies?
To keep the cookies soft and chewy, store them in an airtight container at room temperature. They should stay fresh for up to a week.
Can I add other flavors or fillings?
Absolutely! Adding a bit of nutmeg or ginger to the cinnamon-sugar coating can bring extra warmth to the flavor. You could also experiment with fillings, like a dollop of caramel or chocolate, to make them even more festive.
Can I freeze the dough?
Yes, this dough freezes well. Shape the dough into balls, roll them in cinnamon-sugar, then place them on a baking sheet to freeze until solid. Transfer them to a freezer-safe container, and when you’re ready to bake, simply pop them in the oven with a few extra minutes of baking time.
Why do my cookies turn out flat?
Flat cookies can be due to over-mixing the dough or baking them on a too-hot baking sheet. Try mixing just until combined, and start with a cooled baking sheet for best results.
Classic Christmas Cookie Flavors
- peanut butter cookie blossoms
- spritz cookies
- Italian Christmas cookies
- Mexican wedding cookies
- peanut butter cup cookies
- chocolate crinkle cookies
- strawberry jam thumbprint cookies
Other Christmas Recipes
- Christmas Crack (Best Saltine Cracker Toffee Candy)
- Easy Gingerbread Christmas Tree Cupcakes
- Christmas Cornflake Wreath Cookies
- Moose Munch Christmas Snack Mix
- Crock Pot Hot Chocolate
Traditional and old-fashioned these Chewy Snickerdoodle Cookies are simple drop cookies that everyone has heard of and loves. You won’t find a holiday cookie platter without them!
Chewy Snickerdoodle Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter soft to touch but firm
- 1½ cups granulated sugar
- 2 large eggs
- 2 tsp cream of tartar (powder) or substitute equally with lemon juice
- 1½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
- 2¾ cup all-purpose flour
- 5 tbsp granulated sugar
- 1½ tbsp ground cinnamon
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Beat butter and sugar until combined in a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl.
- Beat in eggs. (If substituting cream of tartar for lemon juice, add here.)
- In a small bowl or medium bowl, whisk together the cream of tartar, baking soda, salt, and flour.
- Slowly add dry ingredients into wet ingredients. Mix well, just until combined.
- Mix together 5 tbsp sugar and 1½ tbsp cinnamon for cookie topping.
- Shape dough (I use 1½ tbsp cookie scoop) into balls.
- Roll dough ball into cinnamon sugar.
- Place 2 inches apart on baking sheet or cookie sheet.
- Bake for 8-12 minutes. NOTE: If using dough that is smaller than 1½ tablespoons, bake cookies less.
- Allow to cool. Store in an airtight container to preserve the chewy texture.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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