Description
These Chewy Christmas Snickerdoodles are the perfect balance of soft and chewy with festive holiday flair. Coated in cinnamon sugar or rolled in red and green sprinkles, they’re a holiday favorite for cookie swaps, gifting, or cozy nights in.
Ingredients
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons granulated sugar (for rolling)
1 tablespoon ground cinnamon
Optional: red and green colored sugar for decorating
Instructions
1. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (2–3 minutes).
2. Beat in eggs one at a time, then add vanilla extract and mix until combined.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture and mix just until combined.
5. Cover and chill the dough for at least 30 minutes.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Mix cinnamon and sugar in a small bowl (or use colored sugar).
8. Scoop dough into balls, roll in sugar mixture, and place 2 inches apart on prepared baking sheets.
9. Bake for 8–10 minutes or until edges are set but centers look slightly underbaked.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough thoroughly to prevent over-spreading during baking.
For best results, use a cookie scoop for even portions.
Store with a slice of bread to keep the cookies soft for days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Christmas cookies, Snickerdoodles, holiday baking