Description
These Christmas Cinnamon Sugar Snickerdoodles are soft, chewy, and bursting with warm cinnamon flavor. Perfectly coated with a cinnamon-sugar mixture, these classic holiday cookies are easy to make and guaranteed to be a festive favorite for the season.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Coating
- 1/4 cup sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your snickerdoodles.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt thoroughly to evenly distribute the leavening agents and seasonings.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and sugar together until the mixture is smooth and fluffy, which will help create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract into the creamed butter and sugar, ensuring the mixture is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which could make the cookies tough.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the sugar and ground cinnamon which will be used to coat each dough ball, giving the cookies their signature cinnamon sugar crust.
- Form Dough Balls: Roll the dough into small balls, roughly 1 to 1.5 inches in diameter, then roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Bake Cookies: Place the coated dough balls onto ungreased baking sheets spaced about 2 inches apart to allow spreading, then bake in the preheated oven for 10-12 minutes or until edges are set but centers are still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious snickerdoodles!
Notes
- For best results, use room temperature butter and eggs.
- If you prefer crispier cookies, bake a minute or two longer but watch closely to prevent burning.
- These cookies can be stored in an airtight container for up to 1 week.
- To freeze, place unbaked dough balls on a tray, freeze until firm, then store in a sealed freezer bag for up to 3 months.
- Adjust cinnamon amount in coating to suit your taste preference.
