Christmas Snickerdoodles

Snickerdoodle cookies are dressed up for the holidays in red, green, and gold sprinkles. Christmas snickerdoodles are soft and chewy, with a subtle tangy flavor and cinnamon sugar crust.

Prep Time 20

Cook Time 10

Resting Time 1

Total Time 1 30

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
¾ cup (149 g) granulated sugar
½ cup (106 g) brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
3 cups (360 g) all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ cup (48 g) colorful sugar sprinkles reserved for rolling
2 teaspoons cinnamon reserved for rolling

Instructions

In a large bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat until creamed and fluffy, about 1-2 minutes.
Add eggs and vanilla extract. Beat until creamed and fluffy, about a minute.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, cream of tartar, and salt.
Gradually stir dry ingredients into butter mixture until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating allows the flavors meld and makes dough easier to roll into balls.
Preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
Scoop dough using a medium cookie scoop or shape by hand into 1.5 tablespoon balls.
In small bowls, divide the cinnamon evenly between your different colors of sugar sprinkles. Gently roll balls in cinnamon-sprinkle mixture to coat. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
Bake for about 10-12 minutes, or until puffy and set on the tops and lightly browned around the edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Video

Notes

Cookie storage: Your cookies will keep for up to 5 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Dough storage: Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
For extra cinnamon flavor: Add ½ teaspoon of cinnamon to your dry ingredients before mixing into the dough.
Sprinkle options: Sugar sprinkles can be substituted with granulated sugar to make traditional snickerdoodle cookies.
Tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

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