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.
In a large bowl, add butter and sugars. 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 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch 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.
Notes
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.
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.
Sugar sprinkles can be substituted with granulated sugar to make traditional snickerdoodle cookies.