Description
Celebrate the festive season with these classic Christmas Snickerdoodles, featuring a soft, buttery texture rolled in a warm cinnamon and nutmeg sugar coating. Perfectly spiced and delightfully crisp at the edges, these cookies bring cozy holiday flavors to your cookie jar.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup salted butter, softened
- 2 large eggs
Sugar and Spices
- 2 cups white sugar (divided)
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later incorporation into the dough.
- Cream Butter and Sugar: Using a mixer, cream the softened butter with 1 1/2 cups of the white sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to create a smooth batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms without overmixing to avoid toughness.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the remaining 1/2 cup sugar with the cinnamon and ground nutmeg, which will add the signature spiced coating to the cookies.
- Form and Coat Dough Balls: Roll the dough into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat them evenly. Place the coated dough balls on the prepared baking sheets, spaced apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the edges are golden, indicating they are perfectly baked. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely, preserving their chewy texture.
Notes
- For softer cookies, bake closer to 8 minutes; for crispier edges, bake closer to 10 minutes.
- Ensure butter is properly softened for easier creaming and better texture.
- Use parchment paper to prevent cookies from sticking and to keep baking sheets clean.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Adding a teaspoon of cream of tartar can amplify the traditional snickerdoodle tang, though it’s optional.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
