Christmas Snickerdoodles: The Ultimate Holiday Cookie Recipe

 Soft, spiced, and perfectly festive, these Christmas Snickerdoodles are a holiday classic. A tender, buttery cookie coated in cinnamon-sugar, they fill your kitchen with the comforting aroma of the season.

Prep time: 15 minutes | Chill time: 15–20 minutes (optional) | Bake time: 8–10 minutes per batch
Yields: about 3 dozen cookies

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup (2 sticks) salted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract (optional but recommended)

For the Cinnamon-Sugar Coating:

• ½ cup granulated sugar

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

Instructions

1. Prep: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar: In a large bowl, beat softened butter and 1 ½ cups sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

4. Add Eggs & Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, if using.

5. Combine: Gradually add the dry ingredients to the wet mixture, mixing on low just until combined and a soft dough forms. Do not overmix.

6. Chill (if needed): If the dough feels too soft or sticky, cover and refrigerate for 15–20 minutes.

7. Make Coating: In a small bowl, combine the remaining ½ cup sugar, cinnamon, and nutmeg.

8. Shape & Coat: Roll dough into 1-inch balls, then roll each ball generously in the cinnamon-sugar mixture.

9. Bake: Arrange dough balls 2 inches apart on prepared baking sheets. Bake for 8–10 minutes, until the edges are just set and lightly golden. Centers will look soft.

10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Success

• For thicker, softer cookies, chill the dough before baking.

• Use a cookie scoop to ensure even sizing.

• Underbake slightly for chewier cookies—they’ll firm up as they cool.

• Dough can be refrigerated for up to 2 days or frozen for later use.

Festive Variations

• Drizzled Delight: Melt white chocolate and drizzle over cooled cookies.

• Warm Spice Boost: Add a pinch of cloves or ginger to the cinnamon-sugar coating.

• Stuffed Surprise: Press a small piece of caramel or chocolate into the center of each dough ball before rolling in sugar.

• Citrus Twist: Add 1 teaspoon of orange or lemon zest to the dough for a bright note.

Store in an airtight container at room temperature for up to 5 days—if they last that long! These cookies are a holiday treasure, perfect for sharing, gifting, or savoring with a cup of cocoa by the tree.