Christmas Snickerdoodles
User Reviews
5
Christmas Snickerdoodles
Description
The Christmas Snickerdoodles recipe features a dough comprised of sugar, shortening, butter, eggs, flour, cream of tartar, baking soda, and salt. The cream of tartar and baking soda work together to produce a soft and chewy cookie texture. What sets this recipe apart are the two cinnamon-sugar coatings, one mixed with red sugar sprinkles and one with green, which lend a colorful and festive touch. The dough balls are rolled separately in each mixture before baking at 400°F until the cookie bottoms just begin to brown, balancing tenderness with slight crispness.
As they cool, the cookies develop a slightly crisp exterior while remaining soft inside, characteristic of snickerdoodles. Their cinnamon aroma and holiday colors make them a seasonal treat ideal for sharing. Baking the dough balls spaced 2 inches apart ensures even cooking and prevents sticking.
For freshness, storing the cookies airtight is important to maintain their soft texture. The dough can be frozen without the sugar coating to bake fresh later. Baked cookies freeze well with paper layers to prevent sticking and retain their texture up to three months. Avoid overbaking to prevent hardness, and make sure to use fresh baking soda and cream of tartar for best results.
Ingredients
- 1 Tbsp ground cinnamon
- 2 Tbsp sugar sprinkles green
- 2 Tbsp sugar sprinkles red
- 1 ½ c. sugar
- ½ c. shortening
- ½ c. butter
- 2 egg
- 2 ¾ c. flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 400.
- In a small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon.
- In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon until combined.
- In a large mixing bowl, beat together sugar, shortening, butter and eggs. Stir in flour, cream of tartar, baking soda and salt and mix until combined.
- Roll dough into small inch balls.
- Roll half iof the dough balls in green sugar-cinnamon mixture and the other half in the red sugar cinnamon mix.
- Place about 2 inches apart on a cookie sheet.
- Bake 8 to 10 minutes until bottoms are just lightly golden.
- Cool 2 minutes on cookie sheet.
- Remove from cookie sheet to a cooling rack to cool completely.
Notes
- Handle the dough gently to avoid overmixing with butter and sugar which can affect texture.
- Verify baking soda freshness to ensure proper cookie puff and softness.
- Cream of tartar is key for the signature chewy texture of snickerdoodles; do not omit.
- Remove cookies from oven when bottoms just start to turn golden to prevent hardness.
- Store finished cookies in airtight containers to keep them soft and prevent drying out.
- Dough balls freeze well without the cinnamon sugar coating; apply coating after thawing before baking.
- Baked cookies can be frozen with wax paper between layers, maintaining quality for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 249kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 118mg | 5% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 143IU | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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