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
Scale
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
