Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Christmas Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Christmas Snickerdoodles are a festive twist on the classic cookie, featuring a soft and chewy texture with a delightful cinnamon-sugar coating. Rolled in red and green sanding sugars, they add a colorful touch to your holiday cookie platter.

 


Ingredients

Units Scale

2 3/4 cups all-purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons granulated sugar (for rolling)

2 teaspoons ground cinnamon

2 tablespoons red sanding sugar

2 tablespoons green sanding sugar


Instructions

Preheat Oven:

 

Preheat your oven to 400°F (200°C).

Line baking sheets with parchment paper.

Mix Dry Ingredients:

 

In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.

Cream Butter and Sugar:

 

In a large bowl, using an electric mixer, beat the softened butter and 1½ cups granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

 

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Prepare Rolling Sugars:

 

In a small bowl, combine 2 tablespoons granulated sugar with 2 teaspoons ground cinnamon.

Divide this mixture evenly into two separate bowls.

Add the red sanding sugar to one bowl and the green sanding sugar to the other, mixing each until well combined.

Shape and Coat Dough Balls:

 

Scoop tablespoon-sized portions of dough and roll them into balls.

Roll half of the dough balls in the red cinnamon-sugar mixture and the other half in the green cinnamon-sugar mixture, ensuring they are evenly coated.

Bake:

 

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers are still soft.

Remove from the oven and allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.


Notes

For a more vibrant color, you can increase the amount of sanding sugar used for rolling.

Store the cookies in an airtight container at room temperature for up to one week.

These cookies make excellent gifts when packaged in festive tins or bags.