There’s something absolutely magical about baking during the holiday season, isn’t there? The warmth of the oven, the sweet aroma wafting through the air, and the joy of sharing delicious treats with loved ones—it all just fills my heart! One of my absolute favorites to whip up are these Christmas Cinnamon Sugar Snickerdoodles. They’re soft, chewy, and rolled in a delightful mixture of cinnamon and sugar that just screams festive cheer. I remember making these with my grandma every Christmas, her laughter and the flour-covered kitchen are memories I cherish. Trust me, once you taste these cookies, you’ll be hooked!
Ingredients List
Gathering the right ingredients is key to making the perfect Christmas Cinnamon Sugar Snickerdoodles. Here’s what you’ll need:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (make sure it’s nice and creamy!)
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar (for coating)
- 2 tablespoons ground cinnamon (for that warm, festive flavor)
(Tip: For the best results, sift your dry ingredients together before mixing. It helps everything blend smoothly!)
How to Prepare Christmas Cinnamon Sugar Snickerdoodles
Alright, let’s dive into the deliciousness of making these Christmas Cinnamon Sugar Snickerdoodles! Follow these easy steps, and you’ll have a batch of cookies that will make your holiday season even sweeter.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). Preheating is super important because it helps the cookies bake evenly. You want that perfect golden edge while keeping the center soft and chewy. Trust me, you don’t want to skip this step!
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step is crucial because it helps to evenly distribute the leavening agents throughout the flour. A good mix here will set you up for cookie success!
Step 3: Cream Butter and Sugar
In another bowl, grab your softened butter and sugar. Cream them together until it’s light and fluffy—about 2-3 minutes should do the trick. This not only combines the ingredients but also incorporates air, which makes your cookies tender and delicious!
Step 4: Combine Wet Ingredients
Now, it’s time to add the eggs and vanilla extract to the butter mixture. Mix well until everything is combined and smooth. This is where the magic starts to happen—your kitchen will smell amazing!
Step 5: Combine Dry and Wet Ingredients
Gradually add your dry ingredients to the wet mixture. I like to do this in three parts, mixing just until you see no more flour. Overmixing can lead to tough cookies, and we definitely want soft, chewy ones!
Step 6: Prepare Cinnamon Sugar Coating
In a small bowl, mix together the 1/4 cup of sugar and the 2 tablespoons of ground cinnamon. This delightful mixture is what gives your Snickerdoodles that iconic, sweet, and spicy crust. Oh, it’s so good!
Step 7: Form and Coat the Dough
Now the fun part! Roll the dough into balls about 1 inch in size, then roll each ball in the cinnamon sugar mixture until well coated. Don’t be shy with that coating—it’s what makes these cookies so special!
Step 8: Bake the Cookies
Place the coated dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake in your preheated oven for 10-12 minutes, or until the edges are just set. They’ll continue to firm up a bit as they cool.
Step 9: Cool and Serve
Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This cooling time is key, as it allows the cookies to settle into that perfect chewy texture. Enjoy every bite when you serve these delightful treats!
Nutritional Information
When it comes to indulging in these Christmas Cinnamon Sugar Snickerdoodles, it’s always good to know what’s in them! Here’s the estimated nutritional data per cookie:
- Calories: 120
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 15g
- Fiber: 0g
- Sugar: 10g
- Protein: 1g
Keep in mind that these values are estimates and can vary based on specific ingredients used and portion sizes. But hey, it’s the holidays, and a little indulgence never hurt anyone, right?
FAQ Section
Can I use a different type of sugar?
Absolutely! While I love the classic taste of white sugar in my Christmas Cinnamon Sugar Snickerdoodles, you can definitely switch things up. Brown sugar adds a lovely molasses flavor and makes the cookies a bit chewier. Just keep in mind that it might alter the color and texture slightly, but trust me, it’s worth trying!
How can I make these cookies softer?
If you’re aiming for super soft cookies, here’s my little secret: underbake them just a tad! Take them out of the oven when the edges are set, but the center still looks slightly underdone. They’ll firm up as they cool, giving you that chewy texture we all adore. Also, make sure to store them in an airtight container—this keeps them soft and delicious for days!
What can I substitute for cream of tartar?
If you don’t have cream of tartar on hand, no worries at all! You can easily substitute it with an equal amount of lemon juice or white vinegar. Both of these options will provide the acidity needed to help the cookies rise and maintain that lovely texture. You won’t even notice the difference!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for holiday baking sessions!
- Simple, pantry-friendly ingredients that you probably already have on hand.
- Decadently soft and chewy texture that melts in your mouth.
- Rolled in a delightful cinnamon sugar coating for that festive touch.
- Perfect for sharing with friends and family during holiday gatherings.
- Great for cookie exchanges or as a sweet treat for Santa!
- They bake up in just 10-12 minutes, so you can whip up a batch in no time!
- These Christmas Cinnamon Sugar Snickerdoodles fill your home with that irresistible holiday aroma.
- Adaptable for all tastes—experiment with different sugars or spices!
Tips for Success
Want to make sure your Christmas Cinnamon Sugar Snickerdoodles turn out perfectly every time? Here are my pro tips to elevate your cookie game!
- Measure Carefully: Baking is a science, so be precise with your measurements. I always use a kitchen scale for the flour to ensure consistency.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them blend together smoothly, giving you that light, fluffy texture.
- Chill the Dough: If you have time, chill your dough for about 30 minutes before rolling. This helps prevent spreading and gives you thicker, chewier cookies.
- Watch the Baking Time: Keep a close eye on your cookies as they bake. They should be just set on the edges and slightly soft in the center for that perfect chewy bite!
- Flavor Boost: For an extra flavor kick, try adding a pinch of nutmeg or even a splash of almond extract to the dough. It adds a lovely depth to your cookies!
- Store Wisely: To keep your cookies fresh, store them in an airtight container at room temperature. If you want to keep them soft, toss in a slice of bread—it works wonders!
- Freeze for Later: You can freeze the dough balls before baking for up to 3 months! Just roll them in cinnamon sugar right before baking. Fresh cookies on demand!
With these tips, you’ll be well on your way to baking up a storm this holiday season. Enjoy the process and the delicious results!
Variations
If you’re feeling adventurous and want to mix things up with your Christmas Cinnamon Sugar Snickerdoodles, I’ve got some fun ideas for you! These variations can add a delightful twist to the classic recipe, making it even more exciting to share with family and friends.
- Add Nuts: Chopped walnuts or pecans can bring a lovely crunch to your cookies. Just fold in about 1/2 cup of your favorite nuts into the dough before rolling it into balls.
- Chocolate Chips: Who doesn’t love a little chocolate? Mix in a cup of semi-sweet or milk chocolate chips for a rich, gooey surprise in every bite!
- Spice It Up: For an extra zing, try adding a teaspoon of ground ginger or nutmeg to the dough. It adds a warm, aromatic flavor that’s perfect for the holidays.
- Pumpkin Spice Snickerdoodles: Incorporate 1/2 cup of pumpkin puree and a teaspoon of pumpkin pie spice for a seasonal twist that’ll have everyone raving!
- Salted Caramel: After baking, drizzle some melted caramel sauce over the cookies and sprinkle with a pinch of sea salt. It’s an irresistible combo of sweet and salty!
- Chai Spice: Swap out the cinnamon for a chai spice blend (think cardamom, ginger, and cloves) for a unique flavor that’s just as festive.
- Gluten-Free Option: If you need a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure to check that your baking soda and cream of tartar are gluten-free as well!
These variations will keep your Christmas Cinnamon Sugar Snickerdoodles fresh and exciting, and they’re perfect for trying out new flavors during the holidays. Have fun experimenting, and enjoy the delicious results!
Storage & Reheating Instructions
Once you’ve baked these delightful Christmas Cinnamon Sugar Snickerdoodles, you’ll want to make sure they stay fresh and tasty for as long as possible. Here’s how to store them and keep them delicious!
- Storing: Place your cooled cookies in an airtight container. They can be stored at room temperature for up to a week. If you want to keep them even longer, you can store them in the refrigerator, but be aware that this might change the texture slightly.
- For Softness: To maintain that soft, chewy goodness, add a slice of bread to the container. The moisture from the bread helps keep the cookies from drying out—it’s a little trick I swear by!
- Freezing: To enjoy these cookies even later, you can freeze them! Just place the cooled cookies in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer them to a freezer-safe bag or container. They’ll stay good for about 3 months!
- Reheating: When you’re ready to enjoy those frozen cookies, simply take out what you need and let them thaw at room temperature. If you want to warm them up, pop them in the microwave for about 10-15 seconds. This will make them all soft and gooey again—heavenly!
With these simple storage and reheating tips, your Christmas Cinnamon Sugar Snickerdoodles will be just as delightful as the day you baked them. Enjoy every last bite!
Print
Christmas Cinnamon Sugar Snickerdoodles: 7 Irresistible Tips
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious Christmas cookies coated in cinnamon sugar.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, cream of tartar, baking soda, and salt.
- In another bowl, cream butter and sugar until smooth.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients.
- In a small bowl, combine the sugar and cinnamon for coating.
- Roll the dough into balls and then coat in the cinnamon sugar mixture.
- Place on baking sheets and bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For softer cookies, underbake slightly.
- Use fresh cinnamon for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Christmas cookies, Snickerdoodles, Cinnamon sugar