Description
These Christmas Snickerdoodles are buttery, chewy, and rolled in a sparkling coat of cinnamon sugar that tastes like the holidays in every bite. With a perfect balance of softness and spice, they’re an irresistible addition to your cookie tray or dessert spread.
Ingredients
Scale
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar (plus 1/4 cup for rolling)
2 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon (for rolling)
Instructions
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream the butter and 1 1/2 cups sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Cover and refrigerate the dough for 30 minutes.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Mix 1/4 cup sugar with cinnamon in a small bowl.
- Scoop dough into 1-inch balls and roll in cinnamon-sugar.
- Place on baking sheets, 2 inches apart.
- Bake 8–10 minutes or until edges are set.
- Cool on the sheet for 5 minutes before transferring to a wire rack.