If there’s one treat that captures the warmth and sparkle of the season, it’s Christmas Snickerdoodles. These classic cinnamon-sugar cookies get a playful holiday twist thanks to a roll through festive red and green sanding sugar, turning an old favorite into a dazzling addition to any cookie platter. Between their crackly edges, soft centers, and bursts of color, every bite feels like a tiny celebration. There’s something truly magical about baking a batch—whether you’re gifting them, sharing at a party, or sneaking a midnight snack with a glass of milk by the tree.
Ingredients You’ll Need
One of the best parts about Christmas Snickerdoodles is that you probably have most of the ingredients on hand already, plus a few festive extras to make them truly special. Each element matters: from the rich butter forming the backbone of the dough, to the gentle tang of cream of tartar, and finally, those crunchy, colorful sugars bringing the holiday cheer front and center.
- Unsalted butter (softened): Brings richness and a melt-in-your-mouth texture to every bite.
- Granulated sugar: Sweetens the dough and helps create those crinkly tops we all love.
- Large eggs: Bind everything together and provide subtle chewiness.
- Vanilla extract: Adds warmth and an irresistible aromatic note to the dough.
- All-purpose flour: The sturdy base that holds the cookies together without being heavy.
- Cream of tartar: The magical ingredient that gives snickerdoodles their unique tang and tender crumb.
- Baking soda: Lends just the right amount of lift for pillowy centers.
- Salt: Balances out the sweetness and brightens all the flavors.
- Red and green sanding sugar (for rolling): Delivers a festive crunch and sparkle with every bite.
- Granulated sugar mixed with ground cinnamon (for rolling): The classic cinnamon-sugar coating that gives snickerdoodles their warm, spicy finish.
How to Make Christmas Snickerdoodles
Step 1: Prepare Your Baking Sheets
Set yourself up for success by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to ensure your cookies bake evenly and lift off easily. A little advance prep here means no sticking and easy cleanup later.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Spend a few minutes on this step—the lighter and fluffier your mixture gets, the softer and airier your Christmas Snickerdoodles will be in the end.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each, then pour in the vanilla extract. This creamy, golden mixture is the flavorful foundation that will carry all the other ingredients.
Step 4: Mix Dry Ingredients Separately
In a second bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisking ensures everything is evenly distributed, which means you won’t get a pocket of salt or a clump of leavening down the line.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, stirring just until a soft, cohesive dough forms. Take care not to overmix; it’ll help your cookies stay tender and delicate.
Step 6: Prepare Coating Bowls
Stir together granulated sugar and ground cinnamon in one small bowl, and measure your red and green sanding sugar into another. Rolling the dough in two layers guarantees flavor plus a glimmering, colorful finish.
Step 7: Shape and Roll Cookies
Scoop out tablespoon-sized portions of dough and roll each into a ball. First, roll the dough balls in the cinnamon-sugar mixture so they’re evenly coated. Next, gently press them into the sanding sugars, turning for that irresistible festive sparkle.
Step 8: Bake and Cool
Place your cookies two inches apart on the prepared baking sheets and bake for 8–10 minutes. Watch for set edges and just-barely-soft centers—this is key for perfect Christmas Snickerdoodles. Cool on the pans for two minutes, then transfer to a wire rack to finish cooling and firming up.
How to Serve Christmas Snickerdoodles
Garnishes
Take your Christmas Snickerdoodles from delightful to dazzling with a simple garnish: a little extra sprinkle of sanding sugar or a drizzle of white chocolate across cooled cookies adds extra festivity. If you’re feeling adventurous, a tiny holly-shaped sprinkle or a dusting of powdered sugar can make each cookie look like it’s dusted with holiday magic.
Side Dishes
Pair your Christmas Snickerdoodles with classic holiday beverages like hot cocoa, spiced chai latte, or a good old-fashioned mug of eggnog. They also make the sweetest companion to fresh fruit, whipped cream, or a scoop of vanilla ice cream for a low-key, crowd-pleasing dessert.
Creative Ways to Present
Try stacking the cookies in clear cellophane bags tied with a red ribbon, or arrange them on a tiered tray alongside other festive treats for a wow-worthy cookie exchange. As edible holiday gifts, they shine when tucked into a festive box lined with parchment and sealed with a handwritten note—there’s something about giving Christmas Snickerdoodles that just feels heartfelt.
Make Ahead and Storage
Storing Leftovers
Keep leftover Christmas Snickerdoodles soft and fresh by transferring them to an airtight container after they’ve cooled completely. At room temperature, they’ll stay cheery and delicious for up to five days, making them perfect for nibbling all week.
Freezing
For longer storage, freeze the fully baked cookies in a single layer, then stack with parchment between layers in a freezer-safe container. They’ll keep beautifully for up to three months, ready whenever that craving for cozy, cinnamon-sparkled cookies strikes. You can also freeze scoops of raw dough; just thaw slightly and roll in sugar before baking.
Reheating
To recapture that just-baked magic, pop a room-temperature or thawed cookie in the microwave for 5-10 seconds—the warmth softens the center and brings those spontaneous-baking-day aromas right back. For a crisp edge, a couple of minutes in a 300°F oven works wonders.
FAQs
Can I make Christmas Snickerdoodles without cream of tartar?
If you’re in a pinch, substitute each teaspoon of cream of tartar with two teaspoons of lemon juice or white vinegar. While this changes the flavor a bit, you’ll still achieve that tender snickerdoodle quality.
How do I keep my Christmas Snickerdoodles soft?
The secret is not to overbake—take them out when the edges are just set and the centers look a touch underdone. Cooling on the pan for a few minutes lets them finish setting up soft and chewy.
Can I add mix-ins to the dough?
Absolutely! White chocolate chips, chopped dried cranberries, or even a handful of toffee bits add delicious texture and a surprise in every bite. Just don’t overload the dough, so your cookies hold their classic texture.
Is it okay to chill the dough overnight?
Chilling the dough, especially in warmer kitchens, helps prevent the cookies from spreading too much and intensifies their flavor. Wrap tightly and let sit at room temp for 10 minutes before scooping and baking.
Are Christmas Snickerdoodles good for gifting?
They’re perfect! Their bright colors, familiar flavors, and soft, sturdy texture mean they pack and ship well. Add a little card and your lucky recipients will feel the holiday love with every bite.
Final Thoughts
No holiday season feels complete without a batch of Christmas Snickerdoodles cooling on the counter and that unmistakable scent of cinnamon swirling through the house. They’re festive, comforting, and so much fun to make—or to share. Give these cookies a try, and you might find they become your new favorite seasonal tradition!
Print
Christmas Snickerdoodles Recipe
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Christmas Snickerdoodles are a festive twist on the classic cinnamon sugar cookies, perfect for holiday gatherings and cookie swaps. With a hint of vanilla and a touch of cream of tartar, these cookies are soft, chewy, and bursting with holiday flavors.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
Rolling Mixture:
- 1/4 cup red and green sanding sugar
- 1/4 cup granulated sugar mixed with 1 tbsp ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add vanilla extract and mix well.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Form dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Prepare rolling mixtures: In a small bowl, combine the cinnamon and sugar. In another bowl, combine the red and green sanding sugar.
- Roll and bake: Scoop tablespoon-sized portions of dough, roll into balls, and roll in the cinnamon-sugar mixture, then gently press into the colored sugar. Place on baking sheets and bake for 8–10 minutes. Cool on a wire rack.
Notes
- For extra holiday cheer, add white chocolate chips or a dash of nutmeg.
- You can chill the dough for 30 minutes if baking in warm kitchens for better shape retention.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
