Christmas Snickerdoodles
Make soft and chewy Christmas Snickerdoodles with cinnamon sugar coating. This easy recipe yields perfect holiday cookies.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- oven
- baking sheet
- whisk
- hand mixer
- stand mixer
- spatula
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
Coating
- 1/4 cup granulated sugar for rolling
- 2 tbsp ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together and no dry streaks of flour remain.
- In a small, shallow bowl, stir together the remaining 1/4 cup sugar and 2 tablespoons cinnamon.
- Scoop the dough into 1 1/2 tablespoon-sized portions, roll into balls, and then roll each ball in the cinnamon-sugar mixture until thoroughly coated before placing them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked, then allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Allow cookies to cool on the baking sheet for 5 minutes before transferring.