Classic Snickerdoodle Christmas Cookies

Let’s be real — Christmas without cookies is basically just winter with bills. And when it comes to Christmas cookies, Snickerdoodles reign supreme. These soft, cinnamon-sugar-coated beauties bring all the nostalgia and cozy vibes that make your kitchen smell like a Hallmark movie.

Ever bitten into one that’s perfectly chewy inside but has that slight crackly edge on the outside? Yeah, that’s the dream right there. I’ve made these Classic Snickerdoodle Christmas Cookies every December since I was tall enough to hold a whisk, and trust me — they never last more than a day.

Let’s bake up a batch of these cinnamon-sugar miracles and make your house smell like Christmas magic 🎄.

What Makes Snickerdoodles So Special?

So what exactly makes a Snickerdoodle… well, a Snickerdoodle? It’s that signature tang from cream of tartar — the secret ingredient that gives these cookies their chewy texture and slightly tangy flavor.

While they might look like sugar cookies in disguise, Snickerdoodles are way more flavorful thanks to that cinnamon-sugar coating and unique texture.

Here’s Why They’re Christmas MVPs:

• Simple Ingredients – You probably already have everything in your pantry.
• Quick to Make – No fancy equipment, no chilling (unless you’re the “perfect dough ball” type).
• Crowd-Pleaser – Everyone from Grandma to your picky cousin loves them.
• Smell Factor – One batch and your home smells like Santa’s workshop.

And honestly, can we talk about that name? “Snickerdoodle” just sounds like a word invented after someone ate too many cookies and got a little too festive.

Ingredients You’ll Need

Before you preheat that oven, grab these basic pantry staples:

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 tbsp ground cinnamon (divided)
• 3 tbsp additional sugar (for coating)

Optional (but highly recommended): A sprinkle of festive magic — aka extra cinnamon or even a dash of nutmeg if you’re feeling wild.

Step-by-Step Instructions

Alright, apron on. Oven ready. Let’s make some cookie magic happen.

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats. (FYI — this saves you from sticky cleanup later. You’re welcome.)

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside — your dry crew’s ready.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until it’s fluffy and lighter in color — about 2–3 minutes. Add the eggs one at a time, mixing after each.

Step 4: Combine Everything

Slowly add the dry mixture into the wet ingredients. Mix until everything’s combined into a soft, slightly sticky dough.

Step 5: Make the Cinnamon-Sugar Mix

In a small bowl, combine 3 tbsp sugar + 2 tbsp cinnamon. This is where the magic happens.

Step 6: Roll and Coat

Scoop about a tablespoon of dough and roll it into a ball. Toss it generously in the cinnamon-sugar mix until it’s fully coated.

Step 7: Bake

Place cookie balls about 2 inches apart on the prepared sheet. Bake for 8–10 minutes — just until the edges are set and the centers look slightly soft.

Step 8: Cool and Serve

Let them cool for a few minutes on the baking sheet before transferring to a rack. Then… try not to eat them all at once (no judgment if you fail).

Tips for Perfect Snickerdoodles

Want that bakery-level perfection? Keep these in mind:

• Don’t overbake. The key to that chewy middle is taking them out just before they look done.
• Use real butter. Margarine doesn’t have the same flavor (trust me, I’ve tried).
• Room temp ingredients = best texture. Cold butter ruins the magic.
• For thicker cookies: Chill the dough for 30 minutes before baking.
• Feeling extra? Add a sprinkle of cinnamon sugar right after baking for a sparkly finish.

Variations to Try

Because sometimes you want to switch things up, right?

Gluten-Free Snickerdoodles

Swap in a 1:1 gluten-free flour blend. Just check the label for xanthan gum — it helps hold everything together.

No-Chill Version

If you’re in a hurry (aka you forgot the cookie exchange was today), skip chilling. The cookies spread more but taste just as dreamy.

Brown Butter Snickerdoodles

Brown your butter first for a nutty, caramelized depth. It’s a small change that makes a huge flavor difference.

Festive Twist

Add red and green sugar sprinkles before baking for instant holiday cheer. Because who doesn’t want cookies that scream “Christmas!”?

Storage and Freezing Tips

Let’s face it — these won’t last long. But if you somehow have leftovers:

• Room Temp: Store in an airtight container for up to 5 days.
• Freezer: Freeze dough balls for up to 2 months. Bake straight from frozen — just add 2 extra minutes.
• Reheat Tip: Pop a cookie in the microwave for 10 seconds to bring back that just-baked warmth.

Why Everyone Loves Snickerdoodles (and You Will Too)

It’s not just the cinnamon-sugar combo — it’s the feeling these cookies bring. Warm, comforting, and just nostalgic enough to make you want to blast Mariah Carey while dancing in your kitchen.

They’re the perfect “cookie-for-all” — simple enough for kids, elegant enough for cookie swaps, and versatile enough to win over even the chocolate chip loyalists.

Conclusion

So there you have it — the ultimate Classic Snickerdoodle Christmas Cookie recipe that’s equal parts nostalgic and delicious. Whether you’re baking for Santa, your family, or just yourself (zero shame in that), these cookies deliver every single time.

Pour a glass of milk, grab a warm cookie, and take a bite of pure Christmas joy. 🎅

Classic Snickerdoodle Christmas Cookies

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• Author: Chef Mia
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft, chewy Snickerdoodle Christmas Cookies coated in cinnamon sugar – the ultimate holiday treat!

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Ingredients

Scale 1x2x3x

2¾ cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1½ cups granulated sugar

2 large eggs

2 tbsp ground cinnamon

3 tbsp additional sugar (for coating)

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Instructions

1. Preheat oven to 375°F (190°C) and line baking sheets.

2. Whisk flour, cream of tartar, baking soda, and salt.

3. Beat butter and sugar until light; add eggs.

4. Combine dry and wet ingredients to form dough.

5. Mix cinnamon and sugar in a small bowl.

6. Roll dough balls in cinnamon sugar.

7. Bake 8–10 minutes; let cool and serve.

Notes

For thicker cookies, chill dough for 30 minutes.

Store in airtight container for up to 5 days.

Freeze dough balls for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 10g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 25mg