If you want a tried-and-true cookie that sparkles with holiday cheer, look no further than these festive Christmas Snickerdoodles. With a pillowy-soft texture, cozy cinnamon aroma, and a glittering finish of red and green sugar, they’re as joyful to eat as they are to give. Whether you’re baking for a cookie exchange or just want a sweet treat to nibble by the fire, these holiday snickerdoodles never fail to light up the dessert table and the faces around it.
Ingredients You’ll Need
The charm of Christmas Snickerdoodles starts with approachable, classic ingredients. Each plays an important role, from the creamy richness of butter to the subtle tang of cream of tartar, and the sparkly crunch of sanding sugar that brings all the festive magic together.
- Unsalted butter (1 cup, softened): Butter is crucial for a rich, melt-in-your-mouth texture—make sure it’s softened for easy creaming.
- Granulated sugar (1 1/2 cups): Provides both sweetness and the classic snickerdoodle crunch.
- Large eggs (2): Give the dough structure and contribute to a chewy bite.
- Vanilla extract (2 teaspoons): Adds warmth and complexity behind the scenes—don’t skip it!
- All-purpose flour (2 3/4 cups): The sturdy backbone, ensuring your cookies hold together during baking.
- Cream of tartar (2 teaspoons): The secret to that iconic snickerdoodle tang and soft, puffy centers.
- Baking soda (1 teaspoon): Helps the cookies puff up instead of spreading too much.
- Salt (1/2 teaspoon): Just enough to bring out the flavors and balance the sweetness.
- Granulated sugar (1/4 cup, for rolling): Creates the crispy, sugary crust with help from cinnamon.
- Ground cinnamon (2 teaspoons, for rolling): Essential for that trademark warmth and aroma.
- Red and green sanding sugar or sprinkles (optional, for decoration): Makes your Christmas Snickerdoodles truly festive—glittering with holiday colors!
How to Make Christmas Snickerdoodles
Step 1: Prepare Your Baking Sheets
Start by lining your baking sheets with parchment paper. This not only keeps your cookies from sticking, but it also makes for easy cleanup—so you can get right to the fun part, eating! Set your oven to preheat at 350°F (175°C) so it’s nice and hot by the time your dough is ready.
Step 2: Cream the Butter and Sugar
Using a large mixing bowl and an electric mixer, beat together the softened butter and 1 1/2 cups of granulated sugar until the mixture looks pale and fluffy. This aerates the dough, guaranteeing that your Christmas Snickerdoodles will have that irresistible, soft texture.
Step 3: Add Eggs and Vanilla
Crack in your eggs one at a time, beating well after each to create a smooth, glossy batter. Stir in the vanilla extract, letting its subtle fragrance fill your kitchen. These steps build the foundation for flavor and chewiness in every finished cookie.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, cream of tartar, baking soda, and salt. This ensures each leavening element is evenly distributed, giving you uniform cookies every bake. Gradually pour these dry ingredients into your butter mixture, stirring until just combined—over-mixing can make your cookies tough instead of tender.
Step 5: Make the Cinnamon Sugar Coating
In a small bowl, stir together 1/4 cup granulated sugar with the ground cinnamon. This is the secret to that sparkling finish and warm cinnamon hug in every bite. If you’re going extra festive, set out your red and green sanding sugars too.
Step 6: Shape and Coat the Cookie Dough
Scoop out tablespoon-sized portions of dough and roll them into smooth balls with your hands. Roll each ball first in the cinnamon sugar mixture until fully coated, then roll them again in the sanding sugar or gently press a few sprinkles on top for that jolly Christmas flair.
Step 7: Bake to Perfection
Arrange the coated dough balls about 2 inches apart on your prepared baking sheets, giving them plenty of space to spread. Bake for 8-10 minutes, just until the edges are set and the centers stay puffy and soft. They’ll look slightly underdone in the center, but will set up perfectly as they cool.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack. This brief pause stops them from breaking apart and allows residual heat to finish the bake. Cool completely—if you can wait that long!—before piling your Christmas Snickerdoodles into a festive tin.
How to Serve Christmas Snickerdoodles
Garnishes
For an eye-catching finish, sprinkle a little extra red and green sanding sugar over your cookies as soon as they come out of the oven, or press on a few holiday-themed sprinkles before baking. A light dusting of powdered sugar also gives these Christmas Snickerdoodles a snow-dusted effect—charming and totally irresistible.
Side Dishes
Pair these cookies with a mug of spiced hot chocolate, warm apple cider, or a cozy glass of milk. For a truly decadent experience, serve alongside a platter of other holiday classics like gingerbread men or peppermint bark. Together, they create a dreamy dessert spread for any Christmas gathering.
Creative Ways to Present
Make your Christmas Snickerdoodles the star of your cookie exchange by stacking them in clear cellophane bags tied with ribbon, or arrange them on a tiered cake stand for a centerpiece that doubles as dessert. For gifting, layer the cookies in a festive tin with parchment liners and tuck in a handwritten recipe card—holiday magic in every bite!
Make Ahead and Storage
Storing Leftovers
Keep any extra cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft for up to a week—if they last that long! Slip in a slice of bread to help maintain that perfect tenderness.
Freezing
Bake now, enjoy later! You can freeze fully baked Christmas Snickerdoodles in a single layer, then transfer to a zip-top freezer bag or airtight container for up to 2 months. Prefer to freeze the dough? Simply roll dough balls (without the sugar coating), freeze on a baking sheet, then store in a freezer bag. When ready to bake, roll in cinnamon and sugar and bake straight from frozen, adding an extra minute or two to the bake time.
Reheating
If your cookies have lost their fresh-from-the-oven warmth, just pop them in a 300°F oven for 2-3 minutes, or microwave for 10 seconds. They’ll taste almost as good as the day you made them—soft, chewy, and ready to devour.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just reduce the added salt in the recipe to 1/4 teaspoon to keep the flavors balanced. Salted butter will still work beautifully for your Christmas Snickerdoodles and may add a subtle savory note.
What does cream of tartar do in snickerdoodles?
Cream of tartar helps create the classic tangy flavor and keeps the cookies soft and chewy rather than crisp. It also reacts with baking soda to provide delicious lift and a signature texture in Christmas Snickerdoodles.
Can I make these without sanding sugar or sprinkles?
Of course! The cookies are delicious with just the classic cinnamon-sugar coating. The sanding sugar simply adds a decorative, crunchy sparkle perfect for Christmas, but your snickerdoodles will shine no matter what.
How do I know when the cookies are done?
The edges should be set and just turning golden, but the centers will still look soft and puffy. Don’t overbake—this is what keeps your Christmas Snickerdoodles wonderfully tender!
Can I double the recipe for a crowd?
Definitely! Simply double all the ingredients and mix in a large bowl. You’ll have plenty for cookie exchanges, gift baskets, or a full house of hungry holiday guests.
Final Thoughts
There’s a reason Christmas Snickerdoodles are a perennial favorite: they’re easy to bake, absolutely delicious, and festive enough to make any gathering feel special. Whether they’re nestled under the tree or shared with friends, these cookies capture the spirit of the season in every bite. Give them a try—and get ready to make some sweet holiday memories!
Print
Christmas Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Christmas Snickerdoodles are a festive twist on the classic cookie, perfect for holiday baking. With a buttery, cinnamon-sugar coating and optional red and green decorations, they are sure to bring cheer to any gathering.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Coating:
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
- Red and green sanding sugar or sprinkles (optional, for decoration)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
- Prepare Coating: Mix 1/4 cup granulated sugar with cinnamon in a small bowl.
- Form Dough Balls: Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball in the cinnamon sugar mixture and optional sanding sugar or sprinkles.
- Bake: Place dough balls on baking sheets, bake for 8-10 minutes until edges are set and centers are soft. Let cool on a wire rack.
Notes
- For extra festive flair, press holiday sprinkles on top before baking.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
