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Christmas Snickerdoodles

A classic snickerdoodle cookie that's rolled in green or red sugar for a festive holiday touch. Perfect for holiday cookie platters or cookie exchanges!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24
Calories: 249 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 Tbsp ground cinnamon
  • 2 Tbsp green sugar sprinkles
  • 2 Tbsp red sugar sprinkles
  • 1 ½ c. sugar
  • ½ c. shortening
  • ½ c. butter
  • 2 eggs
  • 2 ¾ c. flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt

Instructions

    Cup of Yum
  1. Preheat oven to 400.
  2. In a small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon.
  3. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon until combined.
  4. 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.
  5. Roll dough into small inch balls.
  6. Roll half iof the dough balls in green sugar-cinnamon mixture and the other half in the red sugar cinnamon mix.
  7. Place about 2 inches apart on a cookie sheet.
  8. Bake 8 to 10 minutes until bottoms are just lightly golden.
  9. Cool 2 minutes on cookie sheet.
  10. Remove from cookie sheet to a cooling rack to cool completely.

Notes

  • There could be a couple of reasons. First, don’t overbeat the sugar and butter. Also, make sure your baking soda is not expired. It’s what helps the cookies puff up as they bake.
  • Did you forget the cream of tartar? That is an important ingredient that make the cookies soft and chewy. Overbaking the cookies will also make them hard, so be sure to take them out of the oven when the bottoms are starting to turn golden.
  • If your baked cookies are exposed to air when you store them, they could dry out and harden. So be sure to keep them in an airtight container.
  • You can freeze the cookie dough balls if you want to bake them later. I recommend not rolling them in the cinnamon sugar mixture – just freeze them plain. When you’re ready to bake, thaw the dough balls and then roll them in the sugar before baking.
  • You can freeze the cookies after they’re baked. Cool them completely and then store them in a freezer container with wax paper separating the layers. They will keep for up to three months.

Nutrition Information

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%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 249

% 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.