Description
These festive Christmas Snickerdoodles are soft, chewy cinnamon-sugar cookies perfect for holiday celebrations. With a delicate blend of cinnamon and nutmeg, and a light golden exterior, they bring a perfect balance of sweetness and spice to your cookie platter.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup salted butter, softened
- 2 large eggs
Sugar & Spice
- 2 cups white sugar (divided)
- 2 tsp cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature as you prepare the dough.
- Mix dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, salt, and ground nutmeg. Set this mixture aside for later use.
- Cream butter & sugar: In a large mixing bowl, use an electric mixer to cream the softened salted butter with 1 1/2 cups of white sugar until the mixture is light, fluffy, and pale in color, which should take about 2 to 3 minutes.
- Add eggs: Beat in the eggs one at a time into the butter mixture, ensuring each egg is fully incorporated before adding the next.
- Combine: Gradually add the sifted dry ingredients into the butter and egg mixture, mixing until a cohesive dough forms. Be careful not to overmix.
- Cinnamon-sugar coating: In a small bowl, combine the remaining 1/2 cup of white sugar with 2 teaspoons of cinnamon, stirring to create the cookie coating.
- Shape: Roll the dough into balls approximately 1 3/4 inches in diameter. Then, roll each dough ball thoroughly in the cinnamon-sugar coating to cover all sides.
- Bake: Arrange the coated dough balls on a baking sheet, spacing them about 3 inches apart to allow for spreading. Bake in the preheated oven for 9 to 10 minutes, or until the edges are lightly golden but the centers remain soft.
Notes
- For chewier cookies, slightly underbake by reducing the baking time by 1 minute.
- Make sure the butter is softened, not melted, to achieve the best texture in the cookies.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to one week.
- You can add a pinch of cream of tartar for a more traditional snickerdoodle tang if desired.
