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