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.
Christmas Snickerdoodles
Table of contents
What is a snickerdoodle?
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.
What does cream of tartar do in a cookie recipe?
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.
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.
How to Make Christmas Snickerdoodles
- 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.
- 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 on low until combined.
- In a small bowl, mix together the sugar and cinnamon for the topping.
- 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.
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.
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 > > >
Christmas Snickerdoodles Recipe
Christmas Snickerdoodles
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Parchment Paper
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
- ¼ cup Wilton Red Sugar
- ¼ 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.
- 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 on low until combined.
- In a small bowl, mix together the sugar and cinnamon for the topping.
- 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.
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.
Karenann says
Thank you for such a great giveaway! I'd love to try the almond and orange emulsions. They would be so perfect for my baking!!
Dana Rodriguez says
The Red Velvet and Cream Cheese set looks nice!
Karen says
I would love to try the almond emulsion. It is not an exotic flavor but one that makes some recipes just perfect.
Sherry Wooten says
My passion is baking and my favorite flavor is lemon but I have to say, the Princess Cake & Cookie emulsion has got my curiosity piqued. Now, if I had my eldest son standing behind me, I would have to say his favorite flavor which is Blueberry emulsion.
Katie Bellamy says
The Butter Vanilla sounds amazing!
Leela says
The Buttery Vanilla.
Carol Workman says
Love baking and especially love eating!! Love Almond, Coconut and Cinnamon Spice. Can not wait to try your Snicker-doodle recipe. They are my absolute favorite cookies!
Bryn says
Red velvet and princess
Tim says
The coffee variety is the flavor I am most interested in trying.
MaryB says
I would love to try the coconut emulsion.
Pat Schwab says
They have so many choices. I think cream cheese would be interesting to add to muffins. Thanks
Adriana Gonzalez says
The strawberry because I'm excited to use it for frostings.
Cheryl Chervitz says
I would like to try the BLUEBERRY, BAKERY EMULSION. I've never heard of it before.
Nicole says
I'm looking forward to trying strawberry...I absolutely hate strawberry extract
Susan Broughton says
I would like to try the butter vanilla or the blueberry ones. Those are new flavors for me.
Ginnie | Hello Little Home says
Yum! I love a snickerdoodle cookie ... I'll have to try this recipe. I've never used baking emulsions before. Definitely need to check these out!
Michelle P says
The almond, lemon, orange emulsion.
Leslie says
Peppermint for Christmas candy.
MARTHAIA says
Butter Vanilla, Bakery Emulsion my pick !!!!
Kesha says
I would love to try the Princess Cake and Cookie
Gail Beam says
So many choices,but I think I would love to try the buttery vanilla and the cinnamon .
Sunnymay says
It's hard to choose just one, so I pick the Butter Vanilla Emulsion because both of these flavors elevate the delicious taste of baked goods. I want to use it in my Sugar Cookie Dough which also has 1/4 cup of sour cream to jazz it up a notch.
Barrie says
I Love all these oils. The pumpkin spice sounds fab! So many recipes I'd use this in!
Kim says
I've recently discovered that I love to bake! I'd love to try the Princess Cake & Cookie one!!
Sarah Phillips says
I'm most looking forward to trying Cinnamon Spice! I'm really love spicy flavors.
Terra Heck says
I'd most like to try the Buttery Sweet Dough Bakery Emulsion. Thanks.
partymix25(at)hotmail(dot)com
Kathryn C says
definitely the orange! love the smell and taste of orange zest!
Kathryn C
Amy C. says
I'm most interested in trying the Coffee flavor! Thanks!
Tami Lewis says
I use a lot of orange so that is what I am looking forward to !
Nancy Burgess says
Almond and banana.
Sara Zielinski says
I want to try the Raspberry bakery emulsion.
Danielle says
AWESOMENESS!!
Thank you for this opportunity!
I bake..A LOT. I use of orange, cinnamon & vanilla flavorings mostly.
Would love to try an emulsion over an extract. Looking forward to the chance!
Linda Kish says
I want to try the Princess Cake & Cookie.
Linda W says
My husband is selective about baked goods. I love to cook, but he's watching his weight. I'd love to tempt him with the coconut or rum emulsions. If he's going to indulge in something I make, I want it to really be worth is for him.
Tracey A says
Buttery Vanilla looks yummy!
Tamica King-Hendrix says
I would love to try the rum and princess emulsions
Sandy Headtke says
the Peppermint would be perfect for my holiday baking, but for year round it would be coconut
Audra O'Hara says
I’d like to try their cinnamon spice emulsion.
gala says
I want to try Blueberry, Bakery Emulsion
Mary P says
Cream cheese flavor
kathy Persons says
The cinnamon spice
Heather B says
Definitely the Princess Cake & Cookie, Bakery Emulsion
Karen D says
Butter Vanilla sounds great. I think it would be fantastic in baked goods.
Lynne says
thank you for this giveaway - on the Doodlecraft instagram entry, my instagram name didn't get fully typed in before it got submitted (more coffee needed) My name is lynnefoster6135 on IG THanks
Lynne says
I am really looking forward to trying the banana one.
Lora Kinberger says
I'd love to try the Almond!!! 🙂
Rebecca B says
I love lemon flavored anything.
sarah ss says
I'm really interested in trying out the Almond and Coconut flavors first.
Deb Clark says
These cookies are so good! I baked a batch yesterday and we loved them. So festive!!