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Christmas Snickerdoodle Cookies

Delightful and festive cookies with classic snickerdoodle flavors, rolled in cinnamon sugar and topped with colorful sprinkles, perfect for holiday celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1.5 cups sugar Granulated sugar for the cookie dough.
  • 1 cup softened butter Butter should be soft but not melted.
  • 2 units eggs Large eggs at room temperature.
  • 2 teaspoons vanilla Pure vanilla extract.
  • 0.5 teaspoon peppermint extract Optional for a minty flavor.
  • 3.5 cups flour All-purpose flour.
  • 0.5 teaspoon salt To enhance flavor.
  • 0.5 teaspoon baking soda Leavening agent.
  • 0.5 teaspoon cream of tartar Essential for texture.
Topping
  • 3 tablespoons red and green sugar sprinkles For festive decoration.
  • 2 teaspoons cinnamon For rolling the cookies.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine sugar and softened butter. Beat until smooth, about 2-3 minutes.
  3. Add eggs and vanilla, mixing until thoroughly combined.
  4. In a separate bowl, mix together flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
  6. In another bowl, mix red and green sugar sprinkles with cinnamon.
  7. Roll the cookie dough into 2-inch balls and coat them in the cinnamon sugar mixture.
Baking
  1. Place the rolled dough balls on a prepared baking sheet, spacing them appropriately.
  2. Flatten each ball slightly with your hand or the bottom of a glass.
  3. Bake in the preheated oven for 8-10 minutes, until edges are lightly golden and centers are soft.
  4. Allow cookies to cool on a wire rack before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. For firmer cookies, refrigerate them. For longer storage, freeze in a freezer-safe bag for up to three months.