Christmas Snickerdoodle Recipe
The perfect snickerdoodle cookie combines a buttery, tender interior with a slightly crisp, cinnamon-sugar exterior. This classic American cookie gets its distinctive tangy flavour from cream of tartar, which also helps create that signature crackly surface we all love.
This recipe has been carefully optimized to create consistently perfect snickerdoodles every time. The precise ratio of ingredients ensures a soft, chewy texture that stays fresh for days, while the double-rolling technique in cinnamon sugar creates an irresistible coating that won’t fall off during storage.
Best Snickerdoodle Christmas Cookies
Ingredients
Base Dough:
- 3 cups (375g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- 1½ cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon (in dough)
Coating:
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon.
- Beat butter and sugar for 4-5 minutes until very light and fluffy.
- Add eggs one at a time, then vanilla, beating well after each addition.
- Gradually mix in dry ingredients until just combined.
- Mix coating ingredients in a shallow bowl.
- Roll dough into 1.5-inch (35g) balls, coat twice in cinnamon sugar.
- Place 3 inches apart on baking sheets.
- Bake 10-11 minutes until edges are set but centers look slightly underdone.
- Let cool on baking sheet for 5 minutes before transferring.
Top Tips
- Use room temperature ingredients for better incorporation
- Don’t overbake – cookies will set as they cool
- Press centers gently with spoon right after baking for thicker cookies
- Double-roll in cinnamon sugar for best coating
- Measure flour by weight for consistency
Variations
Brown Sugar Snickerdoodles
- Replace 1/2 cup granulated sugar with brown sugar for chewier texture
Pumpkin Spice Version
- Add 1 teaspoon pumpkin pie spice to dough
- Include 1/2 teaspoon in coating mixture
Chocolate Chip
- Add 1 cup mini chocolate chips to dough
- Reduce sugar by 2 tablespoons
Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Fat | 7g |
| Carbs | 24g |
| Protein | 2g |
| Sugar | 13g |
| Fiber | 0.5g |
FAQ
Q: Can I make these without cream of tartar?
A: While possible, cream of tartar is essential for the classic tangy flavor and texture. Substitute with 2 teaspoons baking powder, but expect different results.
Q: How long do these cookies stay fresh?
A: Stored in an airtight container at room temperature, they remain fresh for 5-7 days. They can be frozen for up to 3 months.
Q: Why did my cookies spread too much?
A: This usually happens if butter is too warm or flour is undermeasured. Try chilling dough for 30 minutes if this occurs.
Q: Can I make the dough ahead of time?
A: Yes, dough can be refrigerated for up to 3 days or frozen for 3 months. Let come to room temperature before baking.
