Christmas Snickerdoodles
Soft and chewy Christmas Snickerdoodles coated in festive red and green sugar, perfect for holiday gatherings.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's softened but not melted.
- 1 1/2 cups sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Flavoring and Coating
- 1 tablespoon cinnamon For the dough and coating.
- 1/4 cup red sugar For coating.
- 1/4 cup green sugar For coating.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually blend the dry ingredients into the wet mixture until just incorporated.
- In a small bowl, mix together cinnamon, red sugar, and green sugar for coating.
Baking
- Shape the dough into small balls and roll them in the colored sugar mixture.
- Place the coated balls on ungreased cookie sheets, allowing space for spreading.
- Bake for 10-12 minutes until set but still soft, achieving a light golden hue.
- Allow to cool on the sheets for a few minutes before transferring to wire racks.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container at room temperature. Can freeze for up to three months.