The classic Snickerdoodle cookie that’s rolled in red and green sugar for a festive addition to the holidays! These Christmas Snickerdoodles are soft, chewy and rolled in cinnamon sugar. They make the perfect cookie for all of your holiday trays and cookie exchanges.
Why make plain snickerdoodles for the holidays when you can dress them up and make Christmas snickerdoodles? These cookies are soft and chewy, just like the classic version but decorated with red and green sugar sprinkles for a festive twist.
Oh, and they’re easy – the perfect holiday cookie that you will want for all of your cookie platters and holiday celebrations. Just like my snickerdoodle bars, these cookies are hard to resist. Your family and friends will love them.
You Will Love this No-Chill Cookie Recipe
- Yes, this is a no-chill cookie recipe! Because who has time to wait for cookie dough to chill in the fridge during the busy holiday season? I don’t, that’s for sure!
- Snickerdoodles are easy to make – just mix, roll, coat them in sugar, and bake.
- They have the best soft and chewy texture – just the way a snickerdoodle cookie should be.
If you’ve been looking for an easy cookie exchange cookie to share this holiday season, you need to add this one to your list. Looking for even more ideas? Be sure to check out all of my Christmas cookie recipes for even more inspiration.
I can’t wait for you to try these – you will love them!
- Ground cinnamon
- Green sugar sprinkles
- Red sugar sprinkles
- Cream of tartar
- Baking soda
How to Make Christmas Snickerdoodles
Prepare the sugar coatings: In a small bowl, combine the red sugar with cinnamon. In another small bowl, combine the green sugar with some cinnamon.
Make the dough: In a large bowl (or in a stand mixer fitted with the paddle attachment), beat the sugar, shortening, butter, and eggs. Stir in the flour, cream of tartar, baking soda, and salt. Mix until combined.
Roll and Coat the Dough Balls: Form the dough into 1-inch balls. Roll half of the dough balls in the green sugar mixture and the other half in the red sugar mixture.
Bake the cookies: Place the sugar-coated dough balls two inches apart on a cookie sheet. Bake the cookies at 400°F for 8 to 10 minutes or until the bottoms of the cookies are lightly golden.
Cool: Leave the cookies on the cookie sheet for two minutes and then transfer them to a baking rack to cool completely.
How to Store Snickerdoodles
Stored properly, these Christmas snickerdoodles keep really well, making them a great cookie to have on hand during the holiday season. You never know when you’ll need a last-minute treat!
- Once the cookies are completely cooled, store them in an airtight container.
- For best results, store them in a container in layers with wax paper separating each layer. This works better than piling them in a resealable bag.
- They will keep well for up to five days at room temperature!
These cinnamon cookies have been around since the 1800s and are thought to be from Germany originally. “Snickerdoodle” most likely evolved from the German word, Schneckennudel. Or, it could just be a silly name that was created here in the US – there is some debate about this!
Cream of tartar is what makes it a snickerdoodle. First, it helps create the soft and chewy texture, but it also adds acidity which gives the cookie it’s unique flavor. If you omit it, it won’t be the same!
They should be soft with a chewy texture.
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.
I love this soft and chewy snickerdoodle recipe – I make it every year for Christmas, and it always gets rave reviews! The festive sugar adds the perfect holiday touch! I hope you give this one a try this year. You will love it!
More Christmas Cookie Recipes
- Red Velvet Cookies are soft, chewy, and stuffed with chocolate chips, and topped with cream cheese frosting!
- Mexican Wedding Cookies are the quintessential Christmas cookie! Also known as Russian Tea Cakes or Snowball Cookies, they require only a few ingredients and bake up quickly.
- Gingerdoodles are the perfect marriage between a snickerdoodle and a gingersnap!
- Chocolate Cherry Thumbprint Cookies are soft chocolate cookies filled with cherry pie filling and drizzled with chocolate!
Did you try these snickerdoodles and love them? Rate the recipe, please! Seriously though, a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
- 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
- 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.