Kick off your holiday baking with these irresistibly soft and chewy Christmas Snickerdoodles. Perfectly spiced and coated in a festive cinnamon-sugar mix, they’re sure to become a seasonal favorite.
Why This Recipe Works
- The combination of cream of tartar and baking soda gives these cookies their signature tangy flavor and tender texture.
- Rolling the dough balls in cinnamon sugar before baking creates a deliciously crispy exterior.
- Using room temperature butter ensures the dough comes together smoothly for perfectly shaped cookies every time.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. In a small bowl, mix together the 3 tablespoons of sugar and 1 tablespoon of cinnamon for rolling the dough balls. Set aside.
Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups of sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Shape and Roll
Using a tablespoon or a cookie scoop, portion out the dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake to Perfection
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook on the baking sheet out of the oven, so don’t wait for them to brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For the best results, make sure your butter is truly at room temperature. It should be soft to the touch but not melted. If you’re in a hurry, you can cut the butter into small pieces to help it soften faster. Also, resist the urge to flatten the dough balls before baking; they’ll spread perfectly on their own. Lastly, storing these cookies in an airtight container with a slice of bread will keep them soft for days.
Recipe Variations
- Add a teaspoon of vanilla extract to the dough for an extra layer of flavor.
- For a festive twist, mix in 1/2 cup of crushed candy canes with the cinnamon sugar for rolling.
- Substitute half of the all-purpose flour with whole wheat flour for a slightly nuttier taste and healthier option.
- For chocolate lovers, stir in 1/2 cup of mini chocolate chips into the dough before shaping.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance and keep it covered in the refrigerator. Just let it come to room temperature for about 30 minutes before rolling and baking. This can actually enhance the flavors and make the cookies even more delicious.
Why did my cookies turn out flat?
Flat cookies can result from butter that’s too soft or melted, or from overmixing the dough. Make sure your butter is at the right temperature and mix the dough just until the ingredients are combined. Also, check that your baking soda and cream of tartar are fresh for the best rise.
Can I freeze these cookies?
Yes, these cookies freeze beautifully. Once completely cooled, store them in an airtight container with parchment paper between layers. They’ll keep for up to 3 months. Thaw at room temperature when you’re ready to enjoy them again.
Summary
These Christmas Snickerdoodles are the perfect blend of soft, chewy, and crispy, with a delightful cinnamon-sugar coating. Easy to make and even easier to eat, they’re a must-have for your holiday cookie tray.