Every December, I find myself drawn back to this beloved cookie. Christmas Snickerdoodles are more than just a nostalgic treat—they’re a soft, cinnamon-sugary symbol of the season that never fails to fill my kitchen with warmth and joy. I make them by the dozen, and somehow, they always disappear within hours, whether I’m sharing with family, setting them out for guests, or sneaking a few with my morning coffee. The aroma alone makes it feel like Christmas.

These cookies have a crackly top, a delightfully soft and chewy center, and that signature cinnamon sugar crust that sparkles like fresh snow. They’re simple to make, but the flavor is rich and comforting—like your favorite holiday sweater, but in cookie form. Whether you’re baking for a cookie exchange or just indulging in some holiday cheer, these snickerdoodles deserve a spot on your plate.

Why You’ll Love These Christmas Snickerdoodles

Perfectly Soft Centers with a lightly crisp edge.
Classic Cinnamon Sugar Coating that adds the perfect holiday warmth.
Simple Ingredients you probably already have in your pantry.
Freezer-Friendly Dough—make ahead for holiday prep.
Quick to Bake and even quicker to disappear.

What Kind of Sugar Should I Use for Christmas Snickerdoodles?

For the best texture and flavor in Christmas Snickerdoodles, I recommend using a combination of granulated white sugar and a dash of light brown sugar in the dough. The white sugar helps achieve that classic chewy-crisp contrast, while a bit of brown sugar lends a touch of molasses richness and added softness. When it comes to the cinnamon sugar coating, stick with just granulated sugar—its fine crystals cling beautifully to the dough balls and bake up with a delicate crunch.

Options for Substitutions

Whether you’re working with dietary needs or just out of an ingredient, here are some smart swaps to keep your snickerdoodle batch on track:

Butter: If you need a dairy-free version, use a plant-based butter substitute. Choose one that’s firm and not too oily.
Eggs: For an egg-free alternative, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) works surprisingly well, though it will make the cookies slightly denser.
Flour: You can use a 1:1 gluten-free flour blend with xanthan gum. The texture might be a bit more crumbly but still tasty.
Cream of Tartar: This is what gives snickerdoodles their tangy bite and chewy texture. If you don’t have it, substitute with 2 teaspoons of baking powder and skip the baking soda—but you’ll lose that distinct tang.
Cinnamon: Feel free to try a mix of cinnamon and nutmeg or even cardamom for a unique holiday twist.

Ingredients for This Christmas Snickerdoodles Recipe

Each ingredient in this recipe has a purpose, working together to create cookies that are soft, chewy, and bursting with cinnamon-sugar charm.

All-Purpose Flour – Forms the base structure of the cookies, giving them body and chew.
Cream of Tartar – Essential for that signature tang and chewy texture, distinguishing snickerdoodles from sugar cookies.
Baking Soda – Works alongside the cream of tartar to help the cookies rise and spread properly.
Salt – Enhances flavor and balances the sweetness.
Unsalted Butter – Adds rich flavor and creates that soft, tender crumb. Make sure it’s softened for easy mixing.
Granulated Sugar – Sweetens the dough and is also used in the coating for that iconic cinnamon crust.
Light Brown Sugar – Adds depth and a hint of molasses, giving the cookies a soft, chewy center.
Large Eggs – Bind everything together and help with the cookie’s structure.
Vanilla Extract – Rounds out the flavor and adds warmth.
Ground Cinnamon – The spice that defines the cookie—used in the coating for that festive, aromatic finish.

These ingredients come together in a dough that’s quick to make and bakes into the perfect holiday treat.

Step 1: Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures even distribution and helps the cookies rise properly during baking.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is light and fluffy. This step is crucial—it incorporates air into the dough, helping the cookies stay soft with a light crumb.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The dough should now be smooth and creamy.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—this keeps the cookies tender.

Step 5: Chill the Dough

Cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling helps the cookies keep their shape and improves the flavor and texture.

Step 6: Preheat and Prepare the Coating

While the dough chills, preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper. In a small bowl, mix the granulated sugar and ground cinnamon for coating.

Step 7: Shape and Roll

Scoop the chilled dough into tablespoon-sized balls. Roll each one generously in the cinnamon-sugar mixture until fully coated.

Step 8: Bake

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked—they’ll continue cooking as they cool.

Step 9: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up without becoming too crisp.

How Long to Cook the Christmas Snickerdoodles

These cookies bake quickly—just 9 to 11 minutes in a preheated 375°F (190°C) oven. You’ll know they’re ready when the edges are set but the centers still look slightly soft. That underbaked look is exactly what gives them their signature chewy middle once they cool.

Avoid overbaking; even an extra minute or two can turn a perfectly soft snickerdoodle into a crunchy one. If you’re baking in batches, keep an eye on the second tray—hot pans from the first round can speed things up!

Tips for Perfect Christmas Snickerdoodles

Chill the Dough: This is key for thick, chewy cookies that don’t spread too much.
Use Room Temperature Butter: Softened, not melted—this helps you cream it properly with the sugars.
Don’t Skip the Cream of Tartar: It’s not just for leavening—it gives that classic snickerdoodle tang.
Roll Generously in Cinnamon Sugar: Go all in for that glistening, spiced coating.
Bake One Tray at a Time: For even baking, especially if your oven runs hot or uneven.
Watch Closely at the End: Pull them out when the edges are set and tops are slightly puffy—not browned.
Cool on Sheet for 5 Minutes: This lets them firm up just enough before moving to the rack.

Watch Out for These Mistakes While Cooking

Even the simplest cookie recipe can go sideways if you’re not careful. Here’s what to avoid when making Christmas Snickerdoodles:

Skipping the Chill Time: Warm dough spreads too much, leaving you with flat, crispy cookies.
Overmixing the Dough: Once the flour goes in, mix gently. Overmixing makes the cookies tough.
Using Expired Cream of Tartar or Baking Soda: These leavening agents lose their punch over time—check the dates!
Under- or Overmeasuring Flour: Too much makes dry cookies, too little causes them to spread too much. Spoon and level your flour for accuracy.
Overbaking: The cookies should look a little underdone in the center when you pull them out. They’ll set perfectly as they cool.

What to Serve With Christmas Snickerdoodles?

These cookies shine on their own but pair beautifully with festive drinks and treats. Here are a few delicious ideas:

Hot Chocolate

A rich, creamy mug of cocoa enhances the cinnamon sugar flavors beautifully.

Eggnog

That custardy warmth complements the sweet-spice combo in snickerdoodles.

Mulled Cider

The apple and spice flavors make for a comforting, cozy match.

Peppermint Tea

Balances the sweetness with a light, refreshing contrast.

Coffee or Espresso

Especially great in the morning, adding a touch of grown-up bitterness to your sweet indulgence.

Vanilla Ice Cream

Make a snickerdoodle ice cream sandwich—or just serve it on the side.

Fruit Platter

Fresh berries, orange slices, or crisp apple wedges add brightness and balance.

Cheese Board

A sweet-savory pairing, especially with creamy brie or tangy goat cheese.

Storage Instructions

Christmas Snickerdoodles store wonderfully, which makes them perfect for holiday baking marathons and gift boxes.

Room Temperature: Store in an airtight container for up to 5 days. To keep them soft, add a slice of bread to the container—the cookies will absorb the moisture from the bread and stay tender.
Freezing the Dough: You can freeze the dough balls (before coating) for up to 2 months. When ready to bake, let them thaw slightly, roll in cinnamon sugar, and bake as usual.
Freezing Baked Cookies: These freeze well too. Once cooled, layer them between parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Estimated Nutrition

Each Christmas Snickerdoodle cookie (based on a batch of about 24 cookies) contains approximately:

Calories: 160
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 85mg
Carbohydrates: 23g
Sugar: 14g
Protein: 2g

Note: Nutritional values may vary slightly depending on the exact size of the cookies and any substitutions used.

Frequently Asked Questions

How do I make my snickerdoodles extra soft?

Chill the dough, don’t overbake, and pull the cookies out while the centers still look slightly underdone. They’ll set up perfectly as they cool.

Can I make these ahead of time?

Absolutely! You can make the dough and refrigerate it for up to 48 hours, or freeze it for longer. Baked cookies also store well and freeze beautifully.

Do I really need cream of tartar?

Yes, if you want that traditional snickerdoodle flavor and chewy texture. It’s what sets them apart from sugar cookies. If you must substitute, use baking powder but expect a milder taste.

Why did my snickerdoodles turn out flat?

Likely because the dough was too warm or your baking soda/cream of tartar was no longer active. Always chill the dough and use fresh leaveners.

Can I double the recipe?

Definitely! This recipe scales well—just make sure you chill the larger batch of dough thoroughly before baking.

What if I don’t like cinnamon?

You can roll the dough in plain sugar, or try a mix with nutmeg, cardamom, or even a cocoa sugar blend for a twist.

How can I make these more festive?

Use red and green sanding sugar in place of the cinnamon sugar, or add a white chocolate drizzle once cooled.

Can kids help make these?

Yes! Kids love rolling the dough balls in cinnamon sugar—it’s an easy and fun step for little hands.

Conclusion

Christmas Snickerdoodles are the kind of cookie that feel like a warm hug in every bite. With their soft centers, crackly cinnamon sugar coating, and nostalgic holiday charm, they’re a must-bake each December in my kitchen. Whether you’re gifting a tin, sharing with guests, or sneaking one straight off the cooling rack, these cookies are the essence of cozy, homemade joy.