Christmas Snickerdoodles – Best Recipe!
Our Christmas Snickerdoodles with crispy edges and chewy centers are perfect for Santa and all his elves! Plus we have a time-saving holiday baking tip for making Christmas cookies easier.
These delicious Snickerdoodles Christmas Cookies are a delicious way to elevate any holiday cookie plate, and they have the same delicious taste as a classic snickerdoodle cookie but with added holiday flare.
This easy recipe for Christmas Snickerdoodles is one of my favorite things to make during the holidays. The cinnamon-sugar mixture and red and green sanding sugar combine to make a festive yet delicious holiday treat. These cookies are great to leave out for Santa, or bring to your next holiday cookie exchange. My kids love this easy recipe, and we look forward to making it each and every year.
🧂 Ingredients
- unsalted butter
- sugar
- eggs
- all-purpose flour
- cream of tartar
- baking powder
- ground cinnamon
- vanilla extract
- coarse salt
For the topping:
- ground cinnamon
- Red and Green Sanding Sugar
This is meant to be a brief overview of the snickerdoodle recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
🔪Instructions
- Preheat the oven to 350-degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar. (You can also use a hand mixer).
- Add the eggs in one at a time, beating in between.
- Mix in the vanilla extract and then scrape down the bowl.
- Sift in the flour, baking powder, cream of tartar, ground cinnamon and salt. Mix the dry ingredients in with the mixer on low until combined.
- In a small bowl, mix together the colored sugar and cinnamon for the topping. (I do one bowl for red, and one for green, but it’s up to you).
- Chill the dough in the refrigerator for 30 minutes.
- Using a medium cookie scoop for even portions, shape the dough into a ball, then roll in the topping mixture.
- Place on the prepared baking pan about 1-inch apart.
- Sprinkle the top of each cookie with red or green sugar for a festive holiday look.
- Bake in batches for 7-10 minutes until the edges are crisp and the cookies and golden brown.
- Let set on the tray 1-2 minutes before removing to a wire rack.
Equipment
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- Baking Sheet
- Parchment Paper
- Stand Mixer
- Spoonula
- Measuring Spoons
- Dry Measuring Cups
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💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this yummy Christmas cookie recipe.
If you have never had a snickerdoodle, you are missing out! Not only is the name (probably German) fun to say, but this cookie is easy to make and incredibly tasty.
Snickerdoodle cookies are soft and chewy and made with butter, sugar, eggs, flour, baking powder, vanilla extract, ground cinnamon, cream of tartar and coarse salt. Before baking, the cookies are rolled in a mixture of cinnamon sugar traditionally.
For this recipe however, we’re using colored sugar – red and green – for a festive Christmas cookie.
Cream of tartar helps to activate the baking soda and adds a distinctive tanginess to the cookies. In fact, it’s the cream of tartar that gives a snickerdoodle it’s unique flavor and texture, setting it apart from a basic sugar cookie.
If you do not have the cream of tartar on hand, not to worry. You can substitute 1 teaspoon of lemon juice OR white vinegar for every 1 teaspoon of cream of tartar called for in the recipe.
For this recipe, substitute 1 teaspoon of lemon juice or white vinegar instead of the 2 teaspoons of cream of tartar, if needed.
⭐ Tips
✔️The dough may seem to dry, but as you continue to mix, it will come together. Do not add more liquid.
✔️Chilling the dough for 30 minutes prevents the cookies from spreading so that you have a soft pillowy cookie.
✔️Let the cookies rest on the tray for 1-2 minutes before moving them to a cooling rack.
📖 Variations
We recommend that you try these Christmas treats for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make these, you might consider one of these different ways of making this great recipe.
- Dip one half of the cookie in melted white, dark or milk chocolate.
- Allow the snickerdoodles to cool completely. Melt a little bit of white chocolate or candy melts and drizzle it over the top of the cookies. Add sprinkles if you like. These are espectially fun if you are going to a Christmas cookie exchange.
Time-Saving Tip for Making Christmas Cookies
Now here’s a quick time-saving tip about making Christmas Snickerdoodles, or any other cookie recipe. This is a big batch of cookie dough, so I like to take half of the dough and freeze it for another time. Here’s how:
- Spread the dough into a log on parchment paper.
- After that, roll the dough in the parchment paper and twist the ends to secure.
- Slide it into a resealable bag and label it.
- Freeze for up to 3 months.
- On the day you want to bake, remove the dough from the freezer and let it defrost on the counter.
- Slice or scoop the thawed cookie dough and bake as per the instructions.
During the month of December, I often make a large (or double) batch of cookies when I have a few minutes, and then freeze part of it. On Christmas Eve, I can pull it all out of the freezer and quickly make a variety of cookies for Santa without making a giant mess.
More Cookie Recipes
Not in the mood for Christmas Snickerdoodles? Try one of these tried and true cookie recipes instead:
- My favorite cookies to make are these decadent Double Chocolate Chip Cookies. Use holiday baking chips or drizzle them with colored icing for a more festive look.
- Classic Gingerbread Cookies are a must for Christmastime and this uber-popular recipe is from one of my favorite bakers!
- For those that love chocolate and caramel, you’ll adore these Twix-Inspired Cookies with a tender shortbread base.
Chocolate Chip Cookie Dough Bars
Okay, so these aren’t cookies, but they are one of the most popular dessert recipes here on Juggling Act Mama!
Edible Chocolate Chip Cookie Dough Bars are topped with dark chocolate ganache for the most decadent dessert you’ll ever make. GET THE RECIPE > > >
These festive cookies are also a perfect addition to a Hot Cocoa Board which is such a fun way to entertain your holiday guests!
📋 Christmas Snickerdoodle Cookies
If you are not ready to make these delicious cookies yet, be sure to pin the recipe for later! When you do make them, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures this holiday season! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Christmas Snickerdoodles
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Ingredients
For cookies:
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon coarse salt
For topping:
- 2 teaspoon ground cinnamon
- 1/4 cup Wilton Red Sugar
- 1/4 cup Wilton Green Sugar
Instructions
- Preheat the oven to 350-degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar.1 cup unsalted butter , 1 cup sugar
- Add the eggs in one at a time, beating in between.2 large eggs
- Mix in the vanilla extract and then scrape down the bowl.2 teaspoons vanilla extract
- Sift in the flour, baking powder, cream of tartar, ground cinnamon and salt. Mix on low until combined.3 cups all-purpose flour, 2 teaspoons cream of tartar, 2 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon coarse salt
- Mix together the red sugar and cinnamon in one bowl and the green sugar and cinnamon in another bowl.2 teaspoon ground cinnamon, 1/4 cup Wilton Red Sugar, 1/4 cup Wilton Green Sugar
- Chill the dough in the refrigerator for 30 minutes.
- Using a medium cookie scoop for even portions, shape the dough into a ball, then roll in the topping mixture.
- Place on the prepared baking pan about 1-inch apart.
- Sprinkle the top of each cookie with red or green sugar for a festive holiday look.
- Bake in batches for 7-10 minutes until the edges are crisp and the cookies and golden brown.
- Let set on the tray 1-2 minutes before removing to a cooling rack.
Equipment
- Parchment Paper
Notes
Can you substitute cream of tartar?
If you do not have cream of tartar on hand, not to worry. You can substitute 1 teaspoon of lemon juice OR white vinegar for every 1 teaspoon of cream of tartar called for in the recipe.
For this recipe, substitute 1 teaspoon of lemon juice or white vinegar in lieu of the 2 teaspoons of cream of tartar, if needed.
Tips for Making Christmas Snickerdoodles
- The dough may seem to dry, but as you continue to mix, it will come together.
- Chilling the dough for 30 minutes prevents the cookies from spreading so that you have a soft pillowy cookie.
- Let the cookies rest on the tray for 1-2 minutes before moving them to a cooling rack.
Storing Cookies
Store in an airtight container for up to 1 week.Time-Saving Tip for Making Christmas Cookies
Now here’s a quick time-saving tip about making Christmas Snickerdoodles, or any other cookie recipe. This is a big batch of cookie dough, so I like to take half of the dough and freeze it for another time. Here’s how:- Spread the dough into a log on parchment paper.
- After that, roll the dough in the parchment paper and twist the ends to secure.
- Slide it into a resealable bag and label it.
- Freeze for up to 3 months.
- On the day you want to bake, remove the dough from the freezer and let it defrost on the counter.
- Slice or scoop the thawed cookie dough and bake as per the instructions.
These cookies are so good! I baked a batch yesterday and we loved them. So festive!!
I made these tonight and while they tasted good, they didn’t flatten out at all while baking. When I first checked them I thought they didn’t bake at all as they were still balls. Why didn’t they flatten any while baking? I followed the recipe and chilled the dough before baking.
Hi Kelsey,
There are a variety of reasons that the cookies didn’t spread… it could be that they were too cold when they went into the oven, it’s possible you accidently added too much flour or the dough was overmixed. I’m glad that they still tasted good, which is the most important part! 🙂 Happy Holidays!