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
Scale
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
