Step 1: Prepare Your Baking Sheets
- Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures that the oven is hot and ready for the cookies to bake evenly.
- Prepare the Baking Sheets: Line 2 baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking.
Step 2: Mix the Dry Ingredients
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg (if using). This mixture is the base for your cookie dough and ensures that all the dry ingredients are evenly distributed.
Step 3: Cream the Butter and Sugar
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer (or stand mixer) to cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add 2 large eggs, one at a time, beating well after each addition. Then add 1 teaspoon vanilla extract and mix until combined.
Step 4: Combine the Wet and Dry Ingredients
- Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture into the butter-sugar mixture in batches, mixing on low speed until everything is combined and a soft dough forms. Be careful not to overmix, as this can lead to dense cookies.
Step 5: Form the Dough Balls
- Chill the Dough (Optional): If you have time, chill the dough in the refrigerator for 30 minutes. This helps the dough firm up, making it easier to roll into balls and results in a thicker cookie with a slightly firmer texture. However, if you’re in a rush, you can skip this step.
- Form Dough Balls: Using a cookie scoop or spoon, scoop out about 1 1/2 tablespoons of dough and roll it into a ball between your hands. Place the dough balls on a clean plate or tray while you prepare the cinnamon-sugar coating.
Step 6: Prepare the Cinnamon-Sugar Coating
- Make Cinnamon-Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Mix well until the cinnamon is evenly distributed throughout the sugar.
- Roll the Dough Balls: Roll each dough ball in the cinnamon-sugar mixture until fully coated. Be sure to roll them generously so that the cookies have a lovely, sparkling exterior once baked.
Step 7: Bake the Cookies
- Place the Dough Balls on Baking Sheets: Place the cinnamon-sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to give them room to spread as they bake.
- Bake the Cookies: Bake the Snickerdoodles in the preheated oven for 8-10 minutes or until the edges are golden brown and the centers are set. The cookies may seem soft in the center, but they will firm up as they cool.
Step 8: Cool and Enjoy!
- Cool on the Baking Sheet: Let the cookies cool on the baking sheets for about 5 minutes after removing them from the oven. This allows them to firm up a bit.
- Transfer to a Cooling Rack: After they’ve cooled slightly, transfer the cookies to a wire cooling rack to finish cooling completely. This helps them maintain their chewy texture.
- Enjoy: Once the cookies have fully cooled, they’re ready to be enjoyed! Serve with a glass of milk or a cup of hot cocoa for the ultimate holiday treat.
Tips for Success
- Don’t Over-Bake: Snickerdoodles can go from soft to hard quickly, so be sure to remove them from the oven when the edges are golden but the centers are still slightly soft.
- Chill the Dough: Chilling the dough helps create thicker cookies and prevents them from spreading too much during baking. If you don’t have time, no worries—just bake them right away!
- Use Room Temperature Butter: Make sure your butter is softened to room temperature for easier mixing and smoother dough.
Variations to Try
- Add White Chocolate Chips: For a festive twist, stir in white chocolate chips or dark chocolate chips into the dough before rolling them into balls.
- Nutmeg Twist: For an even spicier holiday touch, increase the nutmeg to 1/2 teaspoon for a deeper, warmer flavor.
- Decorate with Sprinkles: For extra sparkle, add colorful holiday sprinkles to the cinnamon-sugar coating before baking for a fun and festive look.
Storing Your Christmas Snickerdoodles
- Room Temperature: Store your Snickerdoodles in an airtight container at room temperature for up to 1 week.
- Freezing: If you want to prepare these cookies ahead of time, freeze the dough balls before baking. Simply roll them in cinnamon-sugar, place them on a baking sheet, and freeze until firm. Then transfer the frozen dough balls to a resealable bag or airtight container. When you’re ready to bake, just bake the frozen dough balls straight from the freezer—add an extra minute or two to the baking time.
Conclusion
These Christmas Snickerdoodles are the perfect holiday cookie—chewy, spiced, and bursting with cinnamon goodness. Whether you’re baking them for a Christmas party, cookie exchange, or just for yourself, this recipe will surely bring joy to anyone who takes a bite. The warm, nostalgic flavors of Snickerdoodles are a classic holiday favorite that will never go out of style.
Baking these cookies is not just about the end result—it’s about creating memories, enjoying the process, and sharing a delicious treat with loved ones. So get in the holiday spirit and bake a batch of these Christmas Snickerdoodles today!
[adinserter name=”Block 6″