Description
Christmas Snickerdoodles are soft, buttery cookies with a golden cinnamon-sugar crust and signature crackled tops. A holiday favorite, they boast a chewy interior and a spiced warmth that makes them perfect for festive gatherings, cookie exchanges, or cozy evenings by the fire.
Ingredients
For the Dough:
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 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)
For the Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 ½ tablespoons ground cinnamon
Optional Garnish:
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, mix ¼ cup sugar with cinnamon. Set aside.
- In a large bowl, beat softened butter with 1 ½ cups sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract if using.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually mix dry ingredients into the butter mixture to form dough.
- Scoop dough and roll into balls. Roll each ball in the cinnamon-sugar mixture.
- Place on baking sheets, spaced 2 inches apart. Bake for 8–10 minutes.
- Let cookies sit on baking sheets for 2–3 minutes before transferring to a cooling rack.
- Once cooled, dust with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 8 minutes