Description
Classic Christmas Snickerdoodles with a festive twist of cinnamon and nutmeg, featuring a soft, buttery texture and a crisp cinnamon-sugar coating. Perfect for holiday gatherings and cookie exchanges.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon (divided)
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup salted butter, softened
- 2 large eggs
Sugar
- 2 cups white sugar (divided: 1 1/2 cups and 1/2 cup)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined evenly. Set this mixture aside.
- Cream Butter and Sugar: Using a mixer, cream the softened butter with 1 1/2 cups of the white sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them and maintain a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently to form a soft dough without overmixing.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine the remaining 1/2 cup sugar with 2 tsp cinnamon and 1/2 tsp ground nutmeg to create the signature snickerdoodle topping.
- Shape and Coat Dough: Roll the dough into 1-inch balls, then evenly coat each ball by rolling them in the cinnamon-sugar mixture. Place the coated dough balls spaced apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges turn a golden color. This ensures a perfect balance of chewy centers and crisp edges.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is softened to room temperature for easier creaming.
- Do not overbake to keep the cookies soft in the center.
- Store cookies in an airtight container for up to one week.
- For a festive look, you can add red and green sprinkles to the cinnamon-sugar coating.
