Welcome to the most wonderful time of the year for baking! Get ready to create delightful memories with this classic christmas snickerdoodle cookies recipe. These soft, chewy cookies feature a perfect balance of warm cinnamon and sweet sugar, making them an irresistible holiday treat. You’ll love how easy and reliable this recipe is, ensuring perfect results every time for your festive gatherings.
Why You’ll Love These Christmas Snickerdoodle Cookies
You will absolutely adore this christmas snickerdoodle cookies recipe for several fantastic reasons.
- They are perfectly soft and boast an irresistibly chewy texture in every bite.
- Each cookie offers a warm, comforting cinnamon flavor that truly captures the holiday spirit.
- This is an easy, quick, no-chill recipe, saving you precious time during the busy season.
- They are ideal for holiday gatherings, cookie exchanges, or as a thoughtful homemade gift.
- These snickerdoodles quickly become a nostalgic family favorite, bringing joy year after year.
What Are Snickerdoodle Cookies?
Snickerdoodle cookies are a classic treat recognized by their signature soft and chewy texture. They feature a unique, slightly tangy flavor that comes from cream of tartar, which also contributes to their distinct chewiness. Each cookie is rolled in a generous coating of cinnamon sugar before baking, creating their iconic crinkly surface. These delightful cookies are perfect for any occasion, especially for holiday cookie exchanges and festive dessert platters.
Ingredients
Gather these simple ingredients to create your batch of delicious christmas snickerdoodle cookies:
For the Cookies:
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
For the Cinnamon-Sugar Coating:
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Notes & Substitutions
Using high-quality ingredients truly elevates this christmas snickerdoodle cookies recipe.
- Butter: Always use unsalted butter. If you only have salted, simply reduce the added salt in the recipe by a quarter teaspoon. Ensure it is properly softened for the best creamy texture.
- Vanilla: Opt for pure vanilla extract to achieve the most authentic and rich flavor. Avoid artificial vanilla if possible.
- Cream of Tartar: This ingredient is truly non-negotiable for classic snickerdoodles. It provides the signature tangy flavor and contributes to the cookies’ characteristic chewy texture.
- Flour: All-purpose flour yields the best results for a tender yet sturdy cookie. Sifting is not usually necessary.
Equipment
You will need a few basic kitchen tools to make these festive snickerdoodles.
- A stand mixer with a paddle attachment or a hand mixer for creaming butter and sugar.
- Large mixing bowls for combining wet and dry ingredients.
- A small bowl for mixing the cinnamon-sugar coating.
- Baking sheets to bake your cookies evenly.
- Parchment paper to prevent sticking and for easy cleanup.
- Measuring cups and spoons for accurate ingredient portions.
- A cookie scoop (optional, but highly recommended for uniform cookies).
Instructions
Follow these simple steps to bake the perfect christmas snickerdoodle cookies recipe:
- Prepare Oven: Preheat your oven to 350 degrees Fahrenheit (175°C). Line several baking sheets with parchment paper.
- Cream Wet Ingredients: In a large mixing bowl, using a stand mixer or hand mixer, cream the softened butter and 1 1/2 cups of sugar together for 4-5 minutes. Continue until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl with a spatula.
- Add Eggs and Vanilla: Add the large eggs and pure vanilla extract to the creamed mixture. Beat for another 1-2 minutes until everything is well combined and smooth.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Make sure these dry ingredients are thoroughly combined.
- Combine Mixtures: Gradually add the whisked dry ingredients to the wet mixture in the large bowl. Mix on low speed, just until the flour is incorporated and no streaks remain. Do not overmix the dough.
- Prepare Coating: In a small, shallow bowl, stir together the 1/4 cup sugar and 1 1/2 tablespoons of ground cinnamon for the coating. Set aside.
- Chill (Optional): If time allows, wrap the dough and refrigerate for 20-30 minutes. This helps make the dough easier to handle, though it’s not strictly necessary for this no-chill christmas snickerdoodle cookies recipe.
- Scoop and Roll: Scoop out the cookie dough, about 1 1/2 tablespoons per cookie, and roll it into smooth, round balls.
- Coat Thoroughly: Drop each dough ball into the cinnamon-sugar mixture. Roll it around to coat well. Using a spoon, roll the cookie ball a second time in the coating, ensuring it is completely covered for maximum flavor and crinkle effect.
- Flatten (Optional): To achieve flatter snickerdoodles with more pronounced crinkles, lightly press down in the center of each dough ball before placing it on the baking sheet. This prevents them from puffing up too much in the middle.
- Bake: Place the coated dough balls about 2 inches apart on the parchment paper-lined baking sheets. Bake for 9-11 minutes. The cookies are done when the edges are lightly golden and set, but the centers still look slightly soft. They will firm up as they cool.
- Cool: Let the cookies cool for several minutes on the baking sheet before transferring them to a wire rack to cool completely. This prevents them from breaking.
Pro Tips for Perfect Christmas Snickerdoodles
Achieving perfect holiday snickerdoodles is easy with these simple tips:
- Avoid Overbaking: For the signature chewy texture, pull the cookies from the oven when the edges are set but the centers still look soft. Overbaking leads to dry, crumbly cookies.
- Cream Thoroughly: Properly creaming the butter and sugar until light and fluffy incorporates air, which helps the cookies spread and become tender.
- Do Not Skip Cream of Tartar: This ingredient is vital for the snickerdoodle’s unique tangy flavor and chewy texture. There is no true substitute for its specific chemical properties.
- Double Coat for Flavor: Rolling the dough balls twice in the cinnamon-sugar mixture ensures a generous, flavorful coating that creates those beautiful crinkles.
- Lightly Flatten Dough: For a classic, crinkly appearance, gently press down on the center of each dough ball before baking. This helps prevent them from puffing too much.
- Use Light-Colored Baking Sheets: Dark baking sheets can cause the bottoms of cookies to brown too quickly. Light-colored sheets promote even baking.
- Consider Chilling Dough: While not required for this recipe, chilling the dough for 30 minutes can result in slightly firmer cookies that spread less, if that is your preference.
Serving, Storage, & Variations
These versatile Christmas snickerdoodle cookies are perfect for any festive occasion!
Serving Suggestions
- Enjoy them warm straight from the oven with a mug of rich hot cocoa or coffee.
- Arrange these beautiful cookies on holiday cookie platters for parties and potlucks.
- Serve them alongside a scoop of creamy vanilla ice cream for a delightful dessert experience.
Storage Instructions
- Store baked christmas snickerdoodle cookies in an airtight container at room temperature. They will stay fresh and soft for 2-3 days.
- For longer storage, freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
- You can also freeze raw dough balls: place them on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Festive Variations
- Add festive Christmas sprinkles or colored sanding sugar to your cinnamon-sugar coating for extra holiday cheer.
- Mix in 1/2 cup of white chocolate chips to the cookie dough for a creamy, sweet twist.
- Swirl a teaspoon of caramel or dulce de leche into the center of each dough ball before rolling in cinnamon sugar.
- Drizzle cooled cookies with a simple orange zest eggnog glaze for an elevated holiday flavor.
Nutrition
Here is an estimated nutritional breakdown for one cookie from this christmas snickerdoodle cookies recipe:
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Carbohydrates | ~25g |
| Sugars | ~15g |
| Fat | ~9g |
| Protein | ~2g |
Disclaimer: Nutritional information is an estimate based on ingredients and serving size. Actual values may vary depending on specific brands and preparation methods.
Frequently Asked Questions (FAQ)
Can I freeze Christmas Snickerdoodle cookies?
Yes, you certainly can! You can freeze both baked cookies or raw dough balls for up to three months in an airtight, freezer-safe container.
How should I store them to keep them soft?
Store your freshly baked christmas snickerdoodle cookies recipe in an airtight container at room temperature. Placing a slice of bread in the container can also help keep them extra soft.
How do I know when Snickerdoodles are done baking?
Snickerdoodles are ready when their edges appear light golden and set, but the centers still look slightly soft and puffy. They will continue to firm up as they cool on the baking sheet.
Why is cream of tartar important?
Cream of tartar is crucial for snickerdoodles! It provides the unique tangy flavor and works with baking soda to create the characteristic chewy texture and slight rise.
According to Food Network, cream of tartar is a versatile ingredient that also contributes to a chewy texture in cookies.
Can I make these without cream of tartar?
While you technically can, omitting cream of tartar will significantly change the flavor and texture. The cookies will lack their signature tang and may be flatter and less chewy.
Conclusion
This easy christmas snickerdoodle cookies recipe is your ticket to festive baking joy this season. With soft, chewy centers and a delightful cinnamon-sugar crunch, these cookies are truly irresistible. Share these heartwarming treats with family and friends to spread holiday cheer. We hope you love making and enjoying them as much as we do! Let us know how your batch turns out in the comments, and don’t forget to share this recipe!
