Description

These Christmas Snickerdoodles are classic cinnamon sugar cookies with a festive twist, perfect for holiday celebrations. Soft and chewy with a delightful cinnamon-sugar coating and colorful red and green sanding sugar or sprinkles, they make an inviting treat to share. Easy to prepare and bake, these cookies bring warmth and festive spirit to any holiday gathering.

Ingredients

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Dough Ingredients

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

Coating Ingredients

¼ cup red and green sanding sugar (or Christmas sprinkles)
2 tablespoons granulated sugar
2 teaspoons ground cinnamon

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, which helps create the cookie’s signature texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt for even distribution of leavening and flavor.
Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms without overworking the batter.
Prepare Cinnamon-Sugar Coating: In a small bowl, combine 2 tablespoons granulated sugar with 2 teaspoons ground cinnamon to create the classic snickerdoodle coating.
Form and Coat Dough Balls: Scoop the dough into 1-inch balls, roll each ball in the cinnamon-sugar mixture, then gently press into red and green sanding sugar or Christmas sprinkles for a festive holiday look.
Arrange on Baking Sheets: Place the coated dough balls at least 2 inches apart on the prepared baking sheets to allow for spreading during baking.
Bake Cookies: Bake in the preheated oven for 8–10 minutes or until the edges are set and the centers remain slightly soft, ensuring a chewy texture.
Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely and maintain their texture.

Notes

For extra chewy cookies, slightly underbake them and let them finish setting on the pan.
Chilling the dough for 30 minutes before baking helps reduce spreading and enhances flavor.
These cookies freeze well, making them perfect for holiday preparation in advance.