Description
Classic Christmas Snickerdoodles are soft, chewy cookies coated in cinnamon sugar. With their signature tangy flavor from cream of tartar and festive aroma, these cookies are a holiday favorite for cookie trays, gift boxes, or cozy nights in.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus 1/4 cup for rolling)
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons ground cinnamon (for coating)
Instructions
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large mixing bowl, beat softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to wet, mixing until just combined.
- Cover the dough and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Mix 1/4 cup granulated sugar with cinnamon in a small bowl.
- Scoop dough into tablespoon-sized balls, roll in cinnamon sugar mixture.
- Place on baking sheets about 2 inches apart.
- Bake for 9–11 minutes until edges are set but centers are soft.
- Let cool on sheet for 5 minutes, then transfer to wire racks.