Get ready to fill your kitchen with the warm aroma of cinnamon and nutmeg with these Christmas Snickerdoodles. Soft, buttery, and coated in a delightful cinnamon-sugar mix, these cookies are the perfect treat for holiday gatherings or gift-giving. Follow this simple recipe to create 36 delicious cookies in under 30 minutes!
Ingredients:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups white sugar (divided)
1 cup salted butter, softened
2 large eggs
2 tsp cinnamon
1/2 tsp ground nutmeg
Instructions:
Preheat and Prep:
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream the softened butter with 1 1/2 cups of sugar until light and fluffy, about 2-3 minutes.
Add Eggs:
Beat in the eggs, one at a time, ensuring each is fully incorporated.
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Prepare Cinnamon-Sugar Coating:
In a small bowl, mix the remaining 1/2 cup of sugar with the cinnamon and ground nutmeg.
Roll and Coat Dough:
Roll the dough into 1-inch balls, then coat each ball completely in the cinnamon-sugar mixture.
Bake to Perfection:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden.
Cool and Serve:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Festive Presentation: Arrange the cookies on a holiday-themed platter, garnished with cinnamon sticks or sprigs of rosemary for a decorative touch.
Pairings: Serve with a glass of milk, hot cocoa, or spiced cider for a cozy holiday treat.
Gifting: Pack them in decorative tins or clear bags tied with ribbon for a thoughtful, homemade holiday gift.
Storage Tips:
Room Temperature:
Store snickerdoodles in an airtight container at room temperature for up to 5 days to maintain their soft, buttery texture.
Place parchment paper between layers to prevent sticking.
Refrigeration:
If you live in a warm climate or want to extend freshness, refrigerate the cookies in an airtight container for up to 1 week.
Allow them to return to room temperature before serving for the best flavor.
Freezing Baked Cookies:
Let the cookies cool completely before freezing. Store them in a freezer-safe container or zip-top bag for up to 3 months.
Thaw at room temperature for about 30 minutes before serving.
Freezing Dough:
Roll the dough into balls and freeze on a baking sheet until firm. Transfer to a freezer-safe bag or container for up to 3 months.
When ready to bake, roll frozen dough balls in cinnamon-sugar and bake as directed, adding 1-2 minutes to the baking time.
Related Recipes:
FAQs:
Can I make these cookies ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. If you want to bake later, roll the dough into balls and freeze them. Simply thaw slightly, coat in cinnamon-sugar, and bake as directed.
What makes snickerdoodles different from sugar cookies?
Snickerdoodles are rolled in a cinnamon-sugar mixture before baking, giving them their signature flavor and slight crispness on the outside. They often include a tangy ingredient like cream of tartar (not used in this recipe), which adds a unique texture and slight tang.
Can I substitute unsalted butter for salted butter?
Absolutely! If using unsalted butter, add an extra 1/4 teaspoon of salt to the dry ingredients to balance the flavor.
How do I keep this Christmas Snickerdoodles soft?
To keep them soft, avoid overbaking. Remove the cookies from the oven as soon as the edges turn golden. Store them in an airtight container with a slice of bread or a few marshmallows to retain moisture.
Conclusion:
These Christmas Snickerdoodles are ideal for cookie exchanges, holiday parties, or cozy evenings by the fire. Pair them with a cup of hot cocoa or spiced cider for a truly seasonal treat.
Get baking and make your holidays even sweeter!
📖 Recipe:
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Christmas Snickerdoodles
- Total Time: 25 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Soft, buttery Christmas Snickerdoodles with a warm cinnamon-sugar coating are the ultimate holiday treat. Perfect for cookie swaps, festive gatherings, or gifting, these cookies come together quickly and deliver holiday cheer in every bite.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup salted butter, softened
2 cups white sugar (divided)
2 large eggs
2 tsp cinnamon
1/2 tsp ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream softened butter with 1 1/2 cups sugar until light and fluffy.
- Beat in eggs, one at a time, until incorporated.
- Gradually mix dry ingredients into wet ingredients to form a soft dough.
- Mix remaining 1/2 cup sugar with cinnamon and nutmeg in a small bowl.
- Roll dough into 1-inch balls, coat in cinnamon-sugar mixture, and place on baking sheets.
- Bake for 8-10 minutes until edges are golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Notes
For extra festive flair, sprinkle colored sugar over the cookies before baking.
Dough can be refrigerated for up to 24 hours or frozen for up to 3 months.
Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 120 kcal per cookie
