Christmas Snickerdoodles
These Christmas Snickerdoodles are a merry twist on the favorite classic cookie. Made from scratch, they’re soft, chewy, and rolled in festive red and green cinnamon sugar. Perfect for cookie exchanges, holiday trays, or Santa’s plate, they bring a colorful sparkle to your dessert table.
Snickerdoodles are the ultimate Christmas cookie, and this recipe makes them festive for the holidays. We make Aunt Deborah’s snickerdoodles all year because they are a favorite in my house. From the first time I made snickerdoodles, my oldest son was hooked. This snickerdoodle cookie recipe is straight from my Mom’s recipe collection.
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Why You’ll Love Christmas Snickerdoodles
- The colorful red and green cinnamon sugar coating adds a festive flair.
- Made from scratch with simple pantry and refrigerator ingredients.
- Perfect for gifting, cookie exchanges, or dessert tables.
- Easily get the kids involved in making these holiday snickerdoodle cookies.
Ingredients
If you don’t bake a lot, the only ingredient you may not have is cream of tartar, which is readily available in the grocery aisle alongside other spices. You can order the colored sugars online or find them in the baking aisle or a hobby shop.
- Red Sugar
- Green Sugar
- Ground Cinnamon
- Sugar
- Butter
- Large Eggs
- Pure Vanilla Extract
- All Purpose Flour
- Salt
- Baking Soda
- Cream of Tartar
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Volume 1 includes 12 Christmas cookie recipes that are sure to become favorites you’ll make over and over.
Tips for Success
- Trust me when I tell you to mix the red and green colored sugars separately. Each should be combined with cinnamon, but don’t mix the colors. Keeping them separate, these Christmas snickerdoodles will have a more vibrant color. I tried mixing red, green, and cinnamon, and it wasn’t pretty.
- Mix the colored sugars and cinnamon in two separate small bowls. A spoon works well when mixing the sugar and cinnamon.
- There’s no dough chilling necessary. If you’re baking the cookies right away, just scoop the dough, roll it in the colored cinnamon sugar mixture, and bake.
- Roll the dough balls evenly in the cinnamon sugar for a uniform look.
- Use a cookie scoop for the perfect cookie and an even bake.
- Cool the cookie sheets between each batch.
How do you serve Christmas cookies?
I tend to make cookies throughout the holiday season. I often gift a mixed tin or a single type of cookie to friends, family, neighbors, and others. I’ll package them in a gift tin, individual cellophane bags, or on a plate they can keep. I’ll often buy the plates at thrift stores, usually with a Christmas theme.
Sometimes I host a cookie exchange and either invite friends to participate or just invite them over to enjoy cookies and make their own goodie trays. I make a selection of cookies to satisfy everyone’s taste.
Can I omit cream of tartar in snickerdoodles?
If the recipe calls for cream of tartar, do not leave it out. It gives a signature tangy flavor to the cookies and helps to keep them soft and chewy. If you don’t have cream of tartar, try Aunt Deborah’s snickerdoodles. They don’t use it. (The recipe is linked above.)
Can I make these ahead?
Yes, chill the dough up to 2 days in advance of baking them. You can freeze the unbaked cookie dough balls before you roll them in the colored sugar. Bring to room temperature, roll in cinnamon sugar, and bake.
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Christmas Snickerdoodles
Ingredients
Topping
- 1 ½ tablespoons red sugar sprinkles
- 1½ tablespoons green sugar sprinkles
- 2 teaspoons cinnamon, divided
Cookie Dough
- 1½ cups sugar
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla
- 3½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
Instructions
- In two separate bowls, place the red and green sugars and 1 teaspoon of cinnamon in each bowl. Stir to mix and set aside.1 ½ tablespoons red sugar sprinkles, 1½ tablespoons green sugar sprinkles, 2 teaspoons cinnamon, divided
- Preheat the oven to 375℉. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a mixing bowl, combine the sugar and butter until they are smooth and fluffy. Add in the eggs and vanilla. Mix until a smooth consistency.1½ cups sugar, 1 cup butter, softened, 2 large eggs, 2 teaspoons vanilla
- In a separate bowl, combine the flour, salt, baking soda, and cream of tartar.3½ cups flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cream of tartar
- Slowly mix the dry ingredients into the wet ingredients, just until combined. Don't overmix.
- Using a size 40 scoop, scoop dough balls and roll them in the colored sugar. Do half of the balls in the red sugar and half in the green. Place on a prepared baking sheet 2" apart.
- Bake for 8 to 10 minutes until the sides of the cookies just begin to brown.
- Remove from the oven and cool on the pan for 5 minutes before removing them to a cooling rack to cool completely.
