Christmas Snickerdoodles Cookies

The air is crisp, the carols are playing, and the scent of cinnamon fills the kitchen – it must be Christmas! And what’s Christmas without cookies? This year, I’m sharing my absolute favorite recipe for Christmas Snickerdoodles, perfectly scaled for a cookie exchange or a generous holiday baking session. These aren’t just any snickerdoodles; they’re soft, chewy, and bursting with warm spices that evoke all the cozy feelings of the season. Think of them as a Christmas hug in cookie form. I’ve been perfecting this recipe for years, tweaking it until it achieves the ideal balance of tanginess from the cream of tartar and the comforting sweetness of cinnamon and sugar. Get ready to bake up a batch that will disappear faster than Santa down the chimney!

I’ve baked thousands of cookies over the years, both professionally and for my family, and I’ve learned a thing or two about what makes a truly great snickerdoodle. This recipe combines the best techniques and ingredients to ensure a perfect result every time. I’m sharing my secrets, my testing notes, and all my tips to help you create snickerdoodles that are worthy of any Christmas cookie platter or cookie exchange.

Snickerdoodles are more popular than ever this year, with bakers putting festive twists on the classic recipe. My version adds a touch of holiday magic with extra spice, making them the perfect seasonal treat. Let’s get baking!

Ingredients

Here’s what you’ll need to create these delightful Christmas Snickerdoodles. I’ll also share some ingredient science and substitution ideas to help you along the way.

• All-Purpose Flour: 6 cups. Flour provides the structure for your cookies. Make sure to measure correctly using the spoon and level method to avoid dry cookies. Too much flour can lead to a tough cookie.
• Cream of Tartar: 3 teaspoons. This is what gives snickerdoodles their signature tangy flavor and chewy texture. Don’t skip it! It reacts with the baking soda to create carbon dioxide, which helps the cookies rise.
• Baking Soda: 1 1/2 teaspoons. A leavening agent that helps the cookies rise. Ensure it’s fresh for the best results.
• Salt: 1 teaspoon. Enhances the flavors of the other ingredients and balances the sweetness.
• Unsalted Butter: 1 1/2 cups (3 sticks), softened. Use softened butter, not melted, for the right texture. The butter should be pliable but still cool to the touch. Using melted butter will result in flatter cookies.
• Granulated Sugar: 2 cups, plus more for coating. Granulated sugar adds sweetness and helps the cookies spread. The extra sugar for coating adds a delightful crispness.
• Eggs: 2 large. Eggs bind the ingredients together and add moisture and richness.
• Vanilla Extract: 2 teaspoons. Enhances the overall flavor of the cookies. Use pure vanilla extract for the best taste.
• Ground Cinnamon: 4 tablespoons, plus more for coating. Cinnamon is the quintessential snickerdoodle spice and adds a warm, festive touch. I like to use Ceylon cinnamon for its delicate flavor.
• Nutmeg: 1/2 teaspoon. Adds a warm, nutty flavor that complements the cinnamon.

Substitution Tips:

• Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking. You may need to add a little extra liquid (1-2 tablespoons) if the dough seems dry.
• Vegan: Substitute the butter with a vegan butter alternative. Use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) in place of the eggs.
• Cream of Tartar Alternative: If you don’t have cream of tartar, you can use 1 tablespoon of lemon juice or white vinegar. However, the flavor and texture will be slightly different.
• Brown Sugar: Use brown sugar in place of granulated sugar for a chewier texture and molasses flavor.

Expert Tips

Here are some of my expert tips, learned from years of baking and testing, to help you achieve snickerdoodle perfection:

• Chill the Dough: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too thin during baking. It also allows the flavors to meld together, resulting in a more delicious cookie. I often chill my dough overnight for even better results.
• Don’t Overbake: Snickerdoodles should be soft and slightly chewy. Overbaking will result in dry, crumbly cookies. Bake until the edges are set and the centers are still slightly soft. They will continue to set up as they cool.
• Use a Cookie Scoop: Using a cookie scoop ensures that all your cookies are the same size, which helps them bake evenly. It also makes the process much faster and easier.
• Roll Generously in Cinnamon Sugar: Don’t be shy with the cinnamon sugar coating! It’s what gives snickerdoodles their signature look and flavor. Make sure to coat the dough balls evenly on all sides.
• Room Temperature Butter is Key: Softened butter is crucial for achieving the right texture. Take the butter out of the refrigerator about an hour before you plan to bake, or use the quick-softening method (cut into cubes and let sit at room temperature for 15-20 minutes).
• Fresh Spices: Use fresh, high-quality spices for the best flavor. Old spices lose their potency over time. I recommend replacing your spices every 6-12 months.

Storage & Substitutions

Here’s how to store your Christmas Snickerdoodles and some additional substitution options.

Storage:

• Room Temperature: Store baked snickerdoodles in an airtight container at room temperature for up to 5 days. They are best enjoyed within the first 2-3 days.
• Freezing: You can freeze baked snickerdoodles for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before serving.
• Freezing Dough: You can also freeze the snickerdoodle dough. Roll the dough into balls, coat them in cinnamon sugar, and then freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.

Additional Substitution Options:

• Spices: Experiment with other warming spices, such as ginger, cardamom, or cloves. A pinch of allspice can also add a unique flavor.
• Extracts: Try using almond extract or lemon extract instead of vanilla extract for a different flavor profile.
• Nuts: Add chopped nuts, such as pecans or walnuts, to the dough for extra texture and flavor.
• Chocolate Chips: Fold in chocolate chips or chunks for a chocolatey twist. White chocolate chips would be especially festive.

FAQ

Here are some frequently asked questions about making Christmas Snickerdoodles:

Why are my snickerdoodles flat?

Flat snickerdoodles can be caused by several factors, including using melted butter instead of softened butter, not chilling the dough, or overbaking. Make sure your butter is properly softened, chill the dough for at least 30 minutes, and don’t overbake the cookies. Using too much sugar can also contribute to flat cookies.

Why are my snickerdoodles dry?

Dry snickerdoodles are often the result of using too much flour or overbaking. Measure your flour correctly using the spoon and level method, and be careful not to overbake the cookies. Start checking for doneness a few minutes before the recommended baking time.

Can I make snickerdoodles without cream of tartar?

While cream of tartar is essential for the signature tangy flavor and chewy texture of snickerdoodles, you can substitute it with 1 tablespoon of lemon juice or white vinegar. However, the flavor and texture will be slightly different. The cookies may also spread more without the cream of tartar.

How do I keep my snickerdoodles soft?

To keep your snickerdoodles soft, store them in an airtight container at room temperature. Adding a slice of bread to the container can also help keep them soft by absorbing excess moisture. Don’t overbake the cookies, as this will make them dry and crumbly.

Can I add other spices to my snickerdoodles?

Yes, you can definitely add other spices to your snickerdoodles! Ginger, cardamom, cloves, and allspice all complement the cinnamon and can add a unique flavor to your cookies. Start with a small amount (1/4 teaspoon) and adjust to your taste.

How far in advance can I make snickerdoodles?

You can make snickerdoodles 2-3 days in advance and store them in an airtight container at room temperature. For longer storage, you can freeze the baked cookies for up to 2 months. You can also freeze the dough for up to 3 months and bake from frozen.

What is the best way to measure flour for baking?

The best way to measure flour is using the spoon and level method. Spoon the flour into your measuring cup until it is overflowing, and then level it off with a straight edge, such as a knife or spatula. Avoid scooping the flour directly from the bag, as this can pack the flour and result in too much flour in your recipe.

These Christmas Snickerdoodles are more than just cookies; they’re a tradition, a memory, and a sprinkle of holiday magic. With this recipe, you’re equipped to bake a batch that will impress at any cookie exchange and bring smiles to faces all season long. The blend of cinnamon, nutmeg, and that signature tang makes them utterly irresistible. Don’t forget to chill the dough for the perfect chewy texture, and be generous with the cinnamon-sugar coating! They’re perfect with a cup of hot cocoa.

Now it’s your turn! Bake up a batch of these Christmas Snickerdoodles, share them with your loved ones, and spread the holiday cheer. I’d love to hear how they turn out! Leave a comment below sharing your baking adventures, tips, and any variations you tried. And be sure to check out my other holiday cookie recipes for even more festive inspiration.

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