Christmas Cinnamon Sugar Snickerdoodles
Delight in the holiday season with these soft and buttery Christmas Cinnamon Sugar Snickerdoodles, perfectly spiced with warming flavors of cinnamon and sugar.
Ingredients
Main Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Coating Ingredients
- ¼ cup sugar for coating
- 2 tablespoons ground cinnamon for coating
Instructions
Preparation
- Gather all your ingredients, ensuring the butter is at room temperature.
- In a mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until the texture is light and fluffy.
- Add the eggs and vanilla extract to the butter mixture; mix well.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- In a small bowl, mix together the sugar and cinnamon for the coating.
- Roll the dough into 1-2 inch balls, coating each ball in the cinnamon sugar mixture.
- Arrange the coated dough balls on ungreased baking sheets.
- Preheat your oven to 350°F (175°C).
- Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
These cookies can be stored in an airtight container for up to a week or frozen for longer preservation. Experiment with adding nutmeg for a warm twist.