These cookies are soft, chewy, and coated with a delicious cinnamon-sugar blend, making them ideal for holiday gatherings, cookie exchanges, or just a cozy treat at home. With a hint of nutmeg or a dash of festive sprinkles, these cookies are sure to spread holiday cheer and become a new seasonal staple.
Snickerdoodle Christmas Cookies bring a warm, festive twist to a classic favorite.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg (optional, for a holiday touch)
Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Add vanilla extract and nutmeg (if using) and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Make Cinnamon-Sugar Coating: In a small bowl, mix together ¼ cup granulated sugar and 1 ½ teaspoons cinnamon for the coating.
- Shape and Roll: Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until well-coated. Place dough balls about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 8-10 minutes, or until the edges are just set and the centers look slightly soft. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.