Description
These Christmas Snickerdoodles offer a festive twist on the classic cinnamon sugar cookie. Soft, chewy, and perfectly spiced with cinnamon, these cookies are topped with colorful red and green sanding sugar, making them ideal for holiday celebrations and cookie exchanges.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Red and green sanding sugar or sprinkles (optional, for a festive touch)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined. This will provide the leavening and structure for the cookies.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to add depth of flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until fully combined to avoid overworking the dough, which can make cookies tough.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon thoroughly for the coating.
- Shape and Coat Dough Balls: Roll the cookie dough into 1-inch balls. Then roll each ball in the cinnamon sugar mixture until fully coated. For a festive appearance, dip the tops of the balls into red or green sanding sugar or sprinkles.
- Arrange and Bake: Place the dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the tops show crackles.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough for 30 minutes before baking helps reduce spreading and enhances the texture.
- These cookies remain soft for several days when stored properly, making them perfect for holiday cookie exchanges and gifting.
