Christmas Snickerdoodles Cookies
Christmas Snickerdoodles recipe Perfect cookie exchange quantity Festive cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 60
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 6 cups All-Purpose Flour
- 3 teaspoons Cream of Tartar
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups (3 sticks) Unsalted Butter, softened
- 2 cups Granulated Sugar, plus more for coating
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 4 tablespoons Ground Cinnamon, plus more for coating
- 1/2 teaspoon Nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill for at least 30 minutes (or overnight for best results).
- In a small bowl, combine cinnamon and sugar for coating.
- Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture, coating generously.
- Place the coated dough balls onto ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Don’t overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.