Christmas Snickerdoodles will have Santa sliding down the chimney to get his fill. These cinnamon-sweet treats are perfectly soft and chewy. Rolled in a little extra sugar, cinnamon, and nutmeg, these darling little cookies will be at the top of your Nice List.
5 from 4 votes

Christmas Snickerdoodles

Chewy, soft, and just the right amount of sweetness for the holidays. Santa's new favorite cookie are these delicious Christmas Snickerdoodles.

Course Dessert
Cuisine American, German
Keyword snickerdoodles
Prep Time 20 minutes
Cook Time 10 minutes
Dough Chilling Time (Before baking) and Cooling Time (After baking) 1 hour 15 minutes
Total Time 30 minutes
Servings 72 Small Cookies
Calories 62 kcal
Author Buy This Cook That

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For the Snickerdoodles

  • 1 cup Country Crock Unsalted Baking Sticks 2 sticks
  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • 2 eggs separated
  • 1 teaspoon vanilla
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the Sugar Coating

  • 1/4 cup red decorating sugar
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Cook That

  1. In a large bowl, whisk the baking sticks, brown sugar, and white sugar together until smooth, about 2 minutes. Add one egg plus one egg yolk. Add the vanilla. Whisk until well combined and smooth, another 2 minutes.

  2. In a separate medium bowl, stir together the flour, cream of tartar, cinnamon, baking soda, and salt. 

  3. Gradually add the dry flour mixture to the wet mixture. Slowly beat until just combined (do not overwork the dough). 

  4. Cover the cookie dough in the bowl and refrigerate for one hour.

  5. Preheat oven to 325 degrees. Position oven rack to center position. Line baking sheets with parchment paper. 

  6. In a small bowl, stir together the red sugar, white sugar, cinnamon, and nutmeg.

  7. Using a teaspoon, portion amounts and gently roll into small balls. Roll each ball into the cinnamon-sugar mixture and place on the parchment lined baking sheet.

  8. Arrange the dough balls about 2 inches apart. 

  9. Bake for 9 to 11 minutes. (Do not overcook.) The cookies will be soft. Remove from oven and let cool on the pan for 3 minutes. Transfer to a wire cooling rack to cool completely.

  10. Store cookies in an airtight container until serving.

Recipe Notes

This recipe makes approximately 6 dozen SMALL cookies made from teaspoon-sized portions. You can make larger cookies but note the yield will be less.

You may have excess cinnamon sugar coating. Store in an airtight container for the next batch. 

Nutrition Facts
Christmas Snickerdoodles
Amount Per Serving (1 Cookie)
Calories 62 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 4mg1%
Sodium 63mg3%
Potassium 21mg1%
Carbohydrates 9g3%
Sugar 5g6%
Vitamin A 120IU2%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.