Christmas Snickerdoodles
Soft and chewy Christmas Snickerdoodles made completely from scratch and rolled in red and green cinnamon sugar for a festive holiday touch. The cream of tartar adds that classic tang and texture everyone loves in this timeless Christmas cookies.
Servings: 42 cookies
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.
