Snickerdoodles are a classic sugar cookie variety rolled in cinnamon sugar. Each bite is delicately crisp on the outside, soft and chewy, cakelike inside. These popular old-fashioned cookies are rolled in a cinnamon-sugar and sparkle on any Christmas cookie tray.
Of all the cookies to include in this year’s Christmas party on December 25th, everyone can agree that snickerdoodles are an essential part of a Xmas dessert platter spread. The cookies are incredibly easy to make and the cookie dough doesn’t need any chill time. Instead, they are baked right away which makes them the perfect last-minute Christmas cookie to make this season.
Snickerdoodle Cookies for Christmas
Classic cinnamon sugar cookies baked soft and chewy. Snickerdoodles are a family favorite and a tradition to bake every Christmas year. These old-fashioned cookies are rolled in a cinnamon-sugar and sparkle on any Christmas cookie tray.
A popular type of Christmas cookie recipe, Snickerdoodles are similar to sugar cookies but they are not the same as traditional sugar cookie cutouts made during the holiday season. Instead, these cookies a thin, soft, and chewy while cutout Christmas sugar cookies are thick and sturdy and formed by rolling the dough out and shaping it with a cookie-cutter.
You’ll need just 8-ingredients to make these Christmas cinnamon sugar cookies from scratch. It starts by mixing the butter and sugar together. Next, eggs and vanilla extract are added to the cookie dough batter followed by cream of tartar, flour, baking soda, and salt. Once the dough is mixed, spoonfuls are dropped and rolled in cinnamon sugar and baked in the oven.
TAKE THESE COOKIES TO THE NEXT LEVEL
cookie baking is a special time of year. Growing up, it was a time of year that mom and grandma would go out all out and use the best ingredients and garnishes on baked Christmas desserts. My suggestion is to use real butter since the flavor of these cookies is important. Butter, not margarine, will make all the difference. Adding cookie filling and toppings takes little effort and work to help these cookies to stand out even more (while taking part in Christmas cookie baking.)
- 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
Snickerdoodles Cookie 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.
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
Traditional and old-fashioned these 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
- 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
- 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.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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