CHRISTMAS SNICKERDOODLES
Christmas Snickerdoodles are a festive twist on the classic snickerdoodle cookie, rolled in cinnamon-sugar and baked to perfection. These soft, chewy cookies are full of holiday warmth and are a must-have for any Christmas cookie platter!
Ingredients
For the cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 3 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the dough:
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough is smooth and well combined.
Prepare the cinnamon-sugar coating:
- In a small bowl, combine the 3 tablespoons of sugar with the cinnamon.
Form the cookies:
- Roll the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until well coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
- Enjoy your soft, cinnamon-sugar coated Christmas Snickerdoodles with a glass of milk or as part of a festive holiday spread!
Notes
- For a fun twist, add a bit of nutmeg to the cinnamon-sugar coating to enhance the holiday flavor.
- If you prefer a crisper snickerdoodle, bake them an extra minute or two, but be careful not to overbake for the perfect chewy texture.
- You can store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.