Snickerdoodles are a timeless Christmas favorite—soft, chewy, buttery cookies rolled in a warm cinnamon-sugar coating that fills your home with the unmistakable aroma of the holidays. This classic recipe delivers everything you love about traditional snickerdoodles: crackly tops, pillowy centers, and that signature tang from cream of tartar. Whether you're baking for cookie exchanges, family gatherings, or to enjoy with a mug of hot cocoa, these snickerdoodles are guaranteed to become part of your Christmas tradition.

Prep & Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Additional Time (Chill): 30 minutes
  • Total Time: 55 minutes
  • Servings: 24 cookies
  • Yield: 2 dozen

Ingredients

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Directions

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Tip: Cream of tartar provides the classic tang and chewy texture—don’t skip it!

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and 1 ¼ cups sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. Do not overmix.

Step 4: Chill the Dough

Cover the bowl and refrigerate the dough for 30–60 minutes.
Warning: If you skip chilling, the cookies may spread too much and lose their soft, thick texture.

Step 5: Preheat and Prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 6: Shape and Coat

In a small bowl, stir together the ¼ cup sugar and cinnamon.
Roll the chilled dough into 1–1½ inch balls and coat each generously in the cinnamon-sugar mixture.

Step 7: Bake

Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 9–11 minutes, or until the edges are set but the centers still look slightly soft.

Step 8: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Best Practice: Underbaking by 1 minute keeps them soft and chewy.

Nutrition Facts (per serving) — Estimated Values

  • Calories: 120
  • Total Fat: 6g
  • Saturated Fat: 3.5g
  • Cholesterol: 20mg
  • Sodium: 90mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 0g
  • Sugars: 9g
  • Protein: 1g

Conclusion

These classic Christmas snickerdoodles are everything a holiday cookie should be—simple, beautiful, and bursting with warm cinnamon flavor. Perfect for gifting, sharing, or enjoying fresh from the oven, this recipe delivers soft, chewy results every time. With their festive aroma and nostalgic taste, Snickerdoodles are sure to brighten your Christmas season and become a beloved part of your annual holiday baking tradition. If you’re planning a Christmas cookie platter or holiday dessert board, these cookies make the perfect addition. Enjoy every warm, cinnamon-scented bite!

RecipesHoliday RecipesChristmas Recipes