Christmas Snickerdoodles
Get into the festive spirit with these delightful Christmas Snickerdoodles, a classic cinnamon sugar cookie with a soft and chewy texture. Perfect for holiday gatherings or to gift to friends and family.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 2 baking sheets
- 1 parchment paper
- 1 measuring cups and spoons
- 1 cookie scoop or tablespoon
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the ¼ cup of granulated sugar and ground cinnamon for rolling.
- Using a cookie scoop or tablespoon, form dough balls and roll them in the cinnamon sugar mixture until fully coated.
- Place the rolled dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a festive touch, consider adding red or green sprinkles before baking.
These cookies can be stored in an airtight container at room temperature for up to a week.
If dough is too soft to handle, refrigerate for 30 minutes prior to rolling.