Christmas Snickerdoodles
Classic Christmas Snickerdoodles that are fast, easy, giftable, and crowd-pleasing. These cookies have a signature tangy flavor and soft texture, coated in festive cinnamon sugar sprinkles.
Equipment
- Mixing bowls One large, one small, one shallow dish
- Mixer Or a sturdy spoon
- Whisk
- Baking sheets
- Parchment paper Or silicone baking mat
- Wire rack
- Oven
Ingredients
Cookie Dough
- 1 cup butter room temperature
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Rolling Coating
- 0.25 cup colorful sugar sprinkles reserved for rolling
- 2 teaspoons cinnamon reserved for rolling
Instructions
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, ensuring each is fully incorporated, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small shallow dish, mix together colorful sugar sprinkles and cinnamon for the coating.
- Scoop about a tablespoon of dough and roll into a smooth ball.
- Gently roll each dough ball in the cinnamon-sugar sprinkle mixture.
- Place coated dough balls about 2 inches apart on prepared baking sheets.
- Bake in a preheated oven at 375°F (190°C) for 9 to 11 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 3-4 days. Can also freeze baked cookies for 2-3 months. Dough can be made ahead and chilled.