Description
Delight in these festive Christmas Snickerdoodles, soft and chewy cookies perfectly spiced with cinnamon and nutmeg. Coated in a classic cinnamon-sugar mixture, they bring a warm holiday spirit to your cookie platter and are ideal for sharing with family and friends during the festive season.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon (divided)
- 1/2 tsp ground nutmeg
- 2 1/2 cups white sugar (divided: 2 cups total, 1 1/2 cups + 1/2 cup)
Wet Ingredients
- 1 cup salted butter, softened
- 2 large eggs
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, 2 teaspoons of cinnamon, and ground nutmeg. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened salted butter with 1 1/2 cups of 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 is fully incorporated before adding the next to form a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms without overmixing to keep the cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the remaining 1/2 cup white sugar with the remaining cinnamon. This will be used to coat the cookie dough balls.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to evenly coat the surface, then place them spaced on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For softer cookies, bake closer to 8 minutes; for crispier edges, bake up to 10 minutes.
- Make sure the butter is softened but not melted for proper creaming with sugar.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
- You can add a pinch of cream of tartar for a more traditional snickerdoodle texture if desired.
- Rolling the dough balls generously in the cinnamon sugar gives a beautifully sweet and spicy crust characteristic of snickerdoodles.
