Christmas Snickerdoodles

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The holiday season brings with it an irresistible lineup of cookies, but few hold the nostalgic magic and comforting flavor of Christmas Snickerdoodles. These pillowy-soft cookies are rolled in cinnamon sugar and baked to golden perfection, delivering a buttery interior with a tender bite and just the right touch of spice. A light dusting of powdered sugar on top completes the festive look, making them a standout on any cookie platter.

With their signature cracked tops and melt-in-your-mouth texture, Christmas Snickerdoodles capture the essence of cozy winter baking. Whether you’re filling gift tins, hosting a holiday party, or simply baking for joy, these cookies are the kind that get people asking for seconds (and the recipe).

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Why You’ll Love This Christmas Snickerdoodles Recipe

• Holiday Charm in Every Bite: The cinnamon-sugar crust adds a sparkling festive touch.
• Incredibly Soft Texture: Cream of tartar gives them that classic tang and chewiness.
• Simple Ingredients: No obscure items—everything is likely already in your pantry.
• Perfect for Gifting or Sharing: These cookies hold their texture and flavor well, even after a few days.
• Kid-Approved and Crowd-Favorite: Universally loved across all ages.

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Preparation Phase & Tools to Use for Christmas Snickerdoodles

Before you dive into baking, setting up your station with the right tools makes the process smoother and ensures consistent, bakery-worthy results.

• Mixing Bowls: You’ll need at least two—one for dry ingredients and one for wet. A larger bowl for the dough helps accommodate all ingredients as they’re creamed and mixed.
• Electric Mixer or Stand Mixer: Creaming butter and sugar properly is essential for the right texture. A mixer ensures the ingredients blend smoothly and incorporate air for lightness.
• Measuring Cups and Spoons: Precision matters when baking. Use dry measuring cups for flour and sugar, and proper spoons for baking powder, cream of tartar, and cinnamon.
• Cookie Scoop or Spoon: A medium cookie scoop helps you portion the dough evenly, so the cookies bake uniformly.
• Baking Sheet: Opt for light-colored, heavy-duty baking sheets for even baking. Dark pans can over-brown the bottoms.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and helps with easy cleanup.
• Cooling Rack: Essential to stop the cookies from overbaking on the hot sheet once they’re out of the oven.

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Preparation Tips

• Room Temperature Butter: Soft, not melted. This helps with even creaming and a smooth dough.
• Don’t Skip the Cream of Tartar: It gives snickerdoodles their signature tang and chewy texture. No exact substitute captures the same effect.
• Chill the Dough (Optional but Helpful): If the dough feels too soft, refrigerating for 20–30 minutes makes it easier to roll into balls and prevents excessive spreading.
• Even Coating of Cinnamon Sugar: Roll each dough ball thoroughly so every cookie has that sweet-spiced exterior.
• Don’t Overbake: They should look just set in the center. They’ll continue to cook on the baking sheet for a few minutes after removal.

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Ingredients for This Christmas Snickerdoodles Recipe

This recipe relies on classic pantry staples to create cookies that are tender, chewy, and loaded with warm cinnamon flavor. Here’s everything you’ll need:

For the Dough:

• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 2 ¾ cups (345g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract (optional, but enhances flavor)

For the Cinnamon-Sugar Coating:

• ¼ cup (50g) granulated sugar
• 1 ½ tablespoons ground cinnamon

Optional for Garnish:

• Powdered sugar, for dusting (adds a snowy, festive touch)

These quantities yield approximately 24–30 cookies, depending on your scoop size.

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Step-by-Step Instructions for Christmas Snickerdoodles

Let’s break down the process so you can bake these festive cookies with confidence and ease.

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Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.

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Step 2: Mix the Cinnamon Sugar

In a small bowl, combine ¼ cup granulated sugar and 1 ½ tablespoons ground cinnamon. Stir until evenly blended, then set aside for rolling.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, beat 1 cup softened butter with 1 ½ cups granulated sugar until the mixture is light, fluffy, and pale in color—about 2–3 minutes with an electric mixer on medium speed.

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Step 4: Add Eggs and Vanilla

Add 2 large eggs, one at a time, beating well after each addition. Then mix in 1 teaspoon vanilla extract (optional) to enhance the flavor.

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Step 5: Combine Dry Ingredients

In a separate bowl, whisk together:

• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt

Gradually add this dry mixture to the wet ingredients, beating until a soft dough forms.

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Step 6: Shape and Coat

Use a medium cookie scoop or spoon to portion the dough. Roll each portion into a ball with your hands, then roll it generously in the cinnamon-sugar mixture until fully coated.

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Step 7: Bake

Place dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake for 8–10 minutes, or until the edges are set and the centers look slightly underbaked.

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Step 8: Cool

Remove from the oven and let cookies sit on the baking sheet for 2–3 minutes to finish baking from residual heat. Transfer to a wire rack to cool completely.

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Step 9: Optional Dusting

Once cooled, dust with a light sprinkle of powdered sugar for a snowy holiday finish.

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Notes

• Chilling the Dough: While not required, chilling the dough for 20–30 minutes can help maintain shape and create puffier cookies. This is especially useful if your kitchen is warm or your butter was very soft.
• Flavor Variations: Add a pinch of nutmeg or a splash of almond extract for a twist on the traditional flavor.
• Cookie Texture: Slightly underbaking ensures the soft, chewy center. They’ll continue to set as they cool.
• Freezing the Dough: You can freeze rolled (unbaked) dough balls. Freeze on a tray, then transfer to a zip-top bag. Bake from frozen—just add an extra minute or two to the time.

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Watch Out for These Mistakes While Cooking

• Using Melted Butter: This will make the dough too loose and cause the cookies to spread excessively. Always use softened, not melted, butter.
• Skipping Cream of Tartar: This is essential for the tangy flavor and chewy structure. Baking powder is not a true substitute.
• Overmixing the Dough: Once the flour is added, mix just until incorporated. Overworking the dough can lead to tough cookies.
• Crowding the Baking Sheet: Leave space for spreading—2 inches apart is ideal.
• Overbaking: Snickerdoodles should come out slightly underbaked in the center. If they look fully baked in the oven, they’ll end up dry once cooled.
• Inconsistent Dough Sizes: Use a scoop for uniform size, which ensures even baking.
• Not Rolling Thoroughly in Cinnamon Sugar: Skipping or lightly rolling diminishes that iconic spiced crust.
• Storing While Warm: Always cool completely before storing to avoid moisture buildup and sogginess.

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What to Serve With Christmas Snickerdoodles?

These cookies shine on their own but pairing them with the right drinks and desserts enhances their cinnamon-sugar warmth. Whether for a cozy evening or a full-blown holiday dessert table, here are delightful pairings to consider.

8 Recommendations:

1. Hot Chocolate with Marshmallows
   A rich cup of cocoa brings out the spiced sweetness of snickerdoodles. Bonus points for peppermint-flavored hot chocolate.
2. Spiced Apple Cider
   Warm cider complements the cinnamon tones perfectly. Add a cinnamon stick for a festive twist.
3. Eggnog
   The creamy, nutmeg-laced drink pairs beautifully with the cookie’s tender crumb and sugar crust.
4. Vanilla Ice Cream
   Sandwich a scoop between two cookies for an indulgent snickerdoodle ice cream sandwich.
5. Coffee or Espresso
   A bold cup of coffee balances the sweetness and gives a grown-up twist to your cookie break.
6. Chai Latte
   The warm spices of chai echo the cinnamon notes in the cookies, creating a cozy winter combo.
7. Fruit Compote or Berries
   Serve snickerdoodles alongside a bowl of warm berry compote or fresh raspberries for a sweet-tart balance.
8. Holiday Cheese Board
   Add snickerdoodles to a festive dessert board with candied nuts, dried fruits, white chocolate bark, and brie for an elegant touch.

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Storage Instructions

To keep your Christmas Snickerdoodles fresh, soft, and flavorful, here’s how to store them properly:

• Room Temperature: Store cooled cookies in an airtight container lined with parchment or wax paper. They’ll stay fresh for up to 5–7 days.
• Layering Tip: If stacking in a container, place a sheet of parchment between layers to prevent sticking.
• Re-softening: Add a slice of white bread to the container if the cookies begin to harden. It helps retain moisture.
• Freezing Baked Cookies: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Thaw at room temperature.
• Freezing Dough: Roll dough into balls and freeze unbaked. To bake, roll in cinnamon sugar straight from frozen and add 1–2 minutes to the baking time.

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Estimated Nutrition (Per Cookie – based on 30 cookies total)

Nutrient	Amount
Calories	~120 kcal
Fat	6g
Saturated Fat	3.5g
Carbohydrates	16g
Sugar	10g
Protein	1g
Cholesterol	20mg
Sodium	75mg

Note: Values may vary based on ingredient brands and cookie size.

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Frequently Asked Questions

1. Can I make Christmas Snickerdoodles without cream of tartar?

Cream of tartar gives snickerdoodles their signature tang and chewy texture. While you can substitute with baking powder (use 2 teaspoons total and omit baking soda), the taste and texture won’t be exactly the same.

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2. How do I know when the cookies are done baking?

The edges should look set, but the centers might still look slightly soft or underbaked. That’s perfect. They’ll firm up as they cool.

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3. Can I double the recipe for a larger batch?

Absolutely. This recipe doubles well—just be sure to mix the dough thoroughly and consider chilling it in batches to maintain consistent results.

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4. Why did my cookies turn out flat?

Flat cookies can result from overly soft or melted butter, not chilling the dough, or omitting cream of tartar. Using parchment paper instead of greasing the pan also helps cookies hold their shape.

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5. Is it okay to make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 3 days. Let it sit at room temperature for 10–15 minutes before scooping if it becomes too firm.

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6. Can I use margarine instead of butter?

You can, but the flavor and richness won’t be the same. Butter gives the best taste and texture. If using margarine, choose one with at least 80% fat.

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7. How do I keep the cookies soft after baking?

Store them in an airtight container with a slice of white bread. The bread helps maintain moisture, keeping your cookies soft longer.

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8. Are snickerdoodles the same as sugar cookies?

Not quite. While they’re both simple cookies, snickerdoodles are distinguished by their cinnamon-sugar coating and the use of cream of tartar for a tangy flavor and chewy texture.

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Conclusion

Christmas Snickerdoodles are a heartwarming holiday classic that blend simple ingredients with nostalgic charm. With their soft centers, crackled tops, and cinnamon-sugar coating, they’re an irresistible addition to your seasonal baking lineup. Easy to prepare and delightful to share, these cookies are perfect for cookie swaps, festive gatherings, or cozy nights by the fire.

Whether you’re a seasoned baker or a holiday novice, this recipe delivers consistent, crowd-pleasing results every time.

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