Description
These Christmas Snickerdoodles are classic soft and chewy cinnamon-sugar cookies, perfect for the holiday season. They feature a delightful buttery dough coated in a festive cinnamon and nutmeg sugar mixture, baked to golden perfection with crisp edges and a tender center.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup salted butter, softened
- 2 large eggs
Sugar and Spice Mixture
- 2 cups white sugar (divided into 1 1/2 cups and 1/2 cup)
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream the softened salted butter with 1 1/2 cups of white sugar until the mixture is light, fluffy, and well combined.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until a soft dough forms and all ingredients are thoroughly combined.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the remaining 1/2 cup of sugar with the cinnamon and ground nutmeg to create a festive cinnamon-spiced sugar blend.
- Form Dough Balls and Coat: Roll the dough into 1-inch balls, then thoroughly coat each ball in the cinnamon-sugar mixture. Place the coated dough balls spaced evenly on the prepared baking sheets.
- Bake and Cool: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a better texture.
- Do not overbake the cookies; they will continue to firm up as they cool.
- For an extra holiday touch, consider adding red and green colored sugar to the cinnamon-sugar mix.
- Store cookies in an airtight container for up to 1 week to maintain freshness.
