Traditional Christmas Snickerdoodles

What kind of recipe is it?

Traditional Christmas Snickerdoodles are soft, chewy cookies known for their delightful combination of cinnamon and sugar.

These beloved treats feature a crisp, cinnamon-sugar coating that gives way to a tender, buttery interior. They’re perfect for holiday gatherings, making them a charming addition to any festive dessert table.

Ideal for bakers of all skill levels, Snickerdoodles are a nostalgic favorite that evoke warm memories of family traditions, making them a delightful gift or treat to share with loved ones during the holiday season.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 3/4 cups (345 g)
Granulated sugar	1 1/2 cups (300 g)
Baking powder	2 teaspoons
Cream of tartar	1 teaspoon
Salt	1/2 teaspoon
Unsalted butter	1 cup (226 g), softened
Large eggs	2
Vanilla extract	2 teaspoons
Ground cinnamon	3 tablespoons
Additional granulated sugar (for rolling)	1/4 cup (50 g)

This ingredients list provides all the components necessary to create soft and chewy Snickerdoodle cookies, complete with a sweet cinnamon-sugar coating.

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Cooking Steps

Preheat the oven to 190 °C (375 °F) and position the oven rack in the middle. Line two baking sheets (approximately 43 x 33 cm or 17 x 13 inches) with parchment paper or silicone baking mats.
In a large mixing bowl, combine 2 3/4 cups (345 g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cream of tartar, and 1/2 teaspoon salt. Whisk the dry ingredients together until evenly mixed.
In a separate bowl, cream together 1 cup (226 g) softened unsalted butter and 1 1/2 cups (300 g) granulated sugar using an electric mixer set to medium speed. Beat for 2-3 minutes until the mixture is light and fluffy.
Add 2 large eggs and 2 teaspoons vanilla extract to the butter-sugar mixture. Mix on medium speed until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix; the dough should be soft but not sticky.
In a small bowl, combine 3 tablespoons ground cinnamon with 1/4 cup (50 g) granulated sugar. Mix well to create the cinnamon-sugar coating.
Scoop the dough with a cookie scoop or tablespoon and roll it into balls approximately 4-5 cm (1 1/2 inches) in diameter.
Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place them onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are just set. They’ll puff up and then slightly flatten as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Once cooled, enjoy your Snickerdoodles; they should be soft, chewy, and have a pleasant cinnamon aroma. Store any leftovers in an airtight container at room temperature for up to one week.

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Variations

Pumpkin Spice Snickerdoodles: Add 1/2 cup (120 g) pumpkin puree and 1 teaspoon pumpkin pie spice to the dough for a seasonal twist.
Chocolate Chip Snickerdoodles: Fold in 1 cup (170 g) semi-sweet chocolate chips into the dough for a rich flavor combination.
Vegan Snickerdoodles: Replace the eggs with 1/2 cup (120 g) unsweetened applesauce and use vegan butter to make the recipe dairy-free.
Gluten-Free Snickerdoodles: Substitute all-purpose flour with a 1:1 gluten-free baking blend to enjoy a gluten-free version without sacrificing texture.

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Tips on plating and presentation

While you might think that the taste of Snickerdoodles is what truly matters, the way you present them can elevate the experience considerably.

I love to use a festive plate, stacking the cookies high and adding a sprinkle of powdered sugar on top for a snowy effect.

Adding a small holiday-themed napkin or some twinkling fairy lights can really make your platter pop!

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What other dishes can I pair it with?

Pairing Snickerdoodles with other dishes can create a delightful holiday spread that everyone will enjoy.

I love to serve them alongside classic holiday treats like gingerbread cookies or peppermint bark. A rich chocolate fudge or a warm apple pie also complements their cinnamon flavor beautifully.

Don’t forget to add a cheese platter for a savory contrast that will elevate your dessert table!

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What drinks can I pair it with?

When I think about the perfect drinks to pair with Snickerdoodles, warm beverages instantly come to mind.

A creamy chai latte enhances the cinnamon sugar flavors beautifully. I also love a classic hot cocoa, especially when topped with marshmallows.

If you prefer something stronger, a spiced apple cider can create a delightful contrast, making each bite of cookie even more enjoyable.

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Frequently Asked Questions

Can I Use Gluten-Free Flour for Snickerdoodles?

I’ve used gluten-free flour in snickerdoodles before, and they turned out just as delicious. Just make sure you’re using a good blend to achieve the right texture and flavor. Happy baking!

How Long Do Snickerdoodles Stay Fresh?

Snickerdoodles stay fresh for about a week when stored in an airtight container at room temperature. I’ve found they last even longer in the fridge, but I usually eat them up quickly!

Can I Freeze Snickerdoodle Dough?

Yes, you can freeze snickerdoodle dough! I usually scoop it into balls, then freeze them on a baking sheet before transferring to a freezer bag. They’re great to bake fresh when you’re ready!

What Happens if I Skip Cream of Tartar?

If I skip cream of tartar, my snickerdoodles won’t have that classic tang and might not be as soft. They could turn out a bit denser, but they’ll still taste great!

Are Snickerdoodles Safe for Nut Allergies?

Yes, snickerdoodles are generally safe for nut allergies, as they usually don’t contain nuts. However, always check ingredient labels to verify there’s no cross-contamination or added ingredients that might pose a risk.