Christmas Snickerdoodles

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Buttery, soft, and kissed with holiday cinnamon sugar, Christmas Snickerdoodles are the cookie jar classic everyone reaches for during December. These cookies blend warm spices with a lightly crisp edge and a melt-in-your-mouth center, perfect for chilly nights, festive cookie swaps, or Santa’s plate by the fireplace.

What makes them even more lovable? They’re quick to make, require basic pantry staples, and give your kitchen that cozy holiday aroma that smells like joy. Whether you’re a seasoned holiday baker or making these for the first time, these snickerdoodles will become a new tradition.

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What Kind of Sugar Should I Use?

This recipe calls for both granulated sugar and a sprinkle of cinnamon sugar. Granulated sugar helps create that signature crackle top and chewy bite. For rolling, a mix of cinnamon and sugar adds flavor and gives them that golden, spiced sparkle. Avoid coarse sugar for this, as it won’t coat as evenly.

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Ingredients for the Christmas Snickerdoodles

All-Purpose Flour – This is the base that gives structure to the cookie. Sifted for the softest crumb.

Cream of Tartar – Key to achieving that tangy flavor and soft chew. It also prevents the sugar from crystallizing too much.

Baking Soda – Helps the dough rise and keeps the cookies from becoming too dense.

Salt – Balances the sweetness and brings out the flavor.

Unsalted Butter – Room temperature butter creates a creamy texture and rich flavor. Using unsalted gives you full control over the salt content.

Granulated Sugar – Used both in the dough and for rolling. Adds sweetness and creates that slightly crisp crust.

Eggs – Binds everything together and adds richness.

Vanilla Extract – For warmth and depth of flavor.

Ground Cinnamon – Mixed with sugar for rolling; it delivers the holiday spice you expect in every bite.

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How To Make the Christmas Snickerdoodles

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this aside—it’s the base that holds everything together.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes with a hand mixer and helps create that perfect cookie texture.

Step 3: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is silky and well-blended.

Step 4: Combine Wet and Dry

Slowly mix in the dry ingredients to the wet mixture. Don’t overmix—just enough for the flour to disappear into the dough. You should end up with a soft, pliable dough.

Step 5: Chill the Dough

Cover the dough and refrigerate it for at least 30 minutes. Chilling helps prevent spreading and gives the cookies their thick, soft centers.

Step 6: Preheat and Prep

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

Step 7: Shape and Roll

Scoop dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat fully. Place them 2 inches apart on the baking sheets.

Step 8: Bake to Perfection

Bake the cookies for 8 to 10 minutes, or until the edges are just golden and the centers look set but soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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How to Serve and Store These Christmas Snickerdoodles

Serve your Christmas Snickerdoodles slightly warm for a comforting treat with crisp edges and a soft, chewy center. Pair them with hot cocoa, spiced cider, or a tall glass of milk. They also make a festive addition to holiday cookie platters, gift boxes, or dessert bars at gatherings.

To store, place the completely cooled cookies in an airtight container. They’ll stay soft at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a zip-top bag—they’ll last for up to 3 months. Just thaw at room temp when you’re ready to enjoy.

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Frequently Asked Questions

How do I keep snickerdoodles soft?

Be sure not to overbake them. Remove the cookies when the edges are set but the centers still look slightly underdone. They’ll finish cooking as they cool.

Can I make the dough ahead of time?

Yes! The dough can be made a day in advance and stored in the fridge. Let it sit at room temperature for about 10 minutes before shaping and rolling.

What can I use instead of cream of tartar?

If you don’t have cream of tartar, you can substitute with 2 teaspoons of baking powder and omit the baking soda.

Why did my snickerdoodles come out flat?

This could be due to warm dough or not enough flour. Be sure to chill the dough thoroughly and measure your flour correctly.

Can I freeze the cookie dough?

Absolutely. Shape the dough into balls and freeze on a tray. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, just add an extra 1-2 minutes.

Can I add other spices?

Yes, feel free to add a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth.

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Want More Cookie Ideas with a Twist?

If you love these Christmas Snickerdoodles, you’ll probably enjoy these other festive favorites:

• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Chocolate Crinkle Sandwich Cookies with a soft ganache center.
• Peanut Butter Blossom Cookies if you prefer classic nostalgia.
• Brown Sugar Maple Cookies with cozy fall flavor.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nutmeg or cardamom? Did you chill the dough overnight?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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