Ingredients Needed for Snickerdoodle Cookies
Christmas Snickerdoodle Cookies are a delightful holiday treat that brings warmth and joy to any festive gathering. With their soft and chewy texture, these cinnamon-sugar coated cookies are bound to become a favorite among family and friends. Perfect for holiday cookie exchanges or simply to enjoy with a cup of hot cocoa, snickerdoodle cookies embody the spirit of Christmas in every bite.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking powder | 1 teaspoon |
| Cream of tartar | 2 teaspoons |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| Ground cinnamon | 3 tablespoons |
| Additional sugar and cinnamon (for rolling) | ¼ cup granulated sugar + 2 tablespoons ground cinnamon |
Cooking Steps Instructions:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, being certain that each egg is fully incorporated before adding the next. Then, mix in the vanilla extract until well combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough should be soft but not sticky.
- Prepare Rolling Mixture: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.
- Form the Cookies: Using a cookie scoop or tablespoon, scoop out portions of cookie dough and roll them into balls (about 1-1.5 inches in diameter).
- Roll in Cinnamon Sugar: Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Place on Baking Sheets: Arrange the rolled dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may still look soft; they will firm up as they cool.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Once cooled, your Christmas Snickerdoodle Cookies are ready to be enjoyed! Share with family and friends or store in an airtight container for later.
These delightful snickerdoodles are bound to be a hit at any holiday celebration!
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Step-by-Step Baking Instructions
Christmas Snickerdoodle Cookies are the quintessential holiday treat that combines softness with a delightful cinnamon-sugar coating. These cookies are perfect for sharing at festive gatherings, cookie exchanges, or simply enjoying during cozy evenings. With their classic flavor and cheerful appearance, they make the holiday season even sweeter.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking powder | 1 teaspoon |
| Cream of tartar | 2 teaspoons |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| Ground cinnamon | 3 tablespoons |
| Additional sugar and cinnamon (for rolling) | ¼ cup granulated sugar + 2 tablespoons ground cinnamon |
Cooking Steps Instructions:
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This is vital for ensuring the cookies bake evenly and achieve the perfect texture.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This step is significant as it prevents the cookies from sticking during baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next one. After that, mix in the vanilla extract until everything is well combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed. Continue to mix until just combined, being careful not to overmix. The dough should be soft but not sticky.
- Prepare Rolling Mixture: In a small bowl, combine the granulated sugar and ground cinnamon. This mixture will be used for rolling the cookie dough balls.
- Form the Cookies: Take a cookie scoop or tablespoon and scoop out portions of dough. Roll each portion into a ball, about 1-1.5 inches in diameter.
- Roll in Cinnamon Sugar: Roll each dough ball in the cinnamon-sugar mixture until it is fully coated. This adds that signature sweet and spicy flavor that snickerdoodles are known for.
- Place on Baking Sheets: Position the rolled cookie balls on the prepared baking sheets, leaving some space between each cookie as they will spread while baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook slightly after being removed from the oven.
- Cooling: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your festive Christmas Snickerdoodle Cookies fresh out of the oven or share them with loved ones for a delightful holiday treat!
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Tips for Perfectly Soft Cookies
Christmas Snickerdoodle Cookies are beloved for their soft and chewy texture, making them a delightful treat during the holiday season. To guarantee your cookies come out perfectly soft and delicious every time, it’s important to follow a few key tips and techniques in the baking process.
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 ¾ cups |
| Baking powder | 1 teaspoon |
| Cream of tartar | 2 teaspoons |
| Salt | ½ teaspoon |
| Ground cinnamon | 3 tablespoons |
| Granulated sugar (for rolling) | ¼ cup |
| Ground cinnamon (for rolling) | 2 tablespoons |
Cooking Steps Instructions:
- Preheat Your Oven: Set your oven temperature to 350°F (175°C) to guarantee that it reaches the ideal temperature for baking.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats, creating a non-stick surface for your cookies.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt. This will help with the cookies’ rise and texture.
- Combine Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer. Beat until the mixture is light and fluffy, which typically takes about 2-3 minutes.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. After mixing in the eggs, add the vanilla extract and blend until combined.
- Slowly Add Dry Ingredients: Gradually mix the dry ingredients into the wet mixture using low speed on your mixer. Mix until the dough is just combined, important not to overmix as this can lead to tougher cookies.
- Control the Dough Temperature: After mixing the dough, if it’s warm from your hands, chill the dough in the refrigerator for 30 minutes to maintain a soft, fluffy texture when baked.
- Prepare Rolling Mix: In a small bowl, mix the granulated sugar with ground cinnamon. This will be used to roll the cookies for that signature sweet, spicy crust.
- Shape and Roll the Cookies: Use a cookie scoop or tablespoon to portion out dough and roll into balls, about 1-1.5 inches in diameter. Roll each ball in the cinnamon sugar mixture until fully coated.
- Bake the Cookies: Place the rolled cookie dough balls on the prepared baking sheets, leaving enough space between them. Bake in the preheated oven for 10-12 minutes or until the edges are light golden brown. The centers may seem soft but will firm up as they cool.
- Cooling Time: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps maintain their softness.
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Creative Variations to Try
Christmas Snickerdoodle Cookies are a classic favorite, but there are plenty of creative variations you can try to spice up this beloved recipe. From flavor additions to alternative coatings, these twists will bring new excitement and deliciousness to your holiday cookie tray.
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 ¾ cups |
| Baking powder | 1 teaspoon |
| Cream of tartar | 2 teaspoons |
| Salt | ½ teaspoon |
| Ground cinnamon | 3 tablespoons |
| Granulated sugar (for rolling) | ¼ cup |
| Ground cinnamon (for rolling) | 2 tablespoons |
| Mini chocolate chips | 1 cup (for chocolate chip variation) |
| Pumpkin spice | 1 teaspoon (for pumpkin snickerdoodles) |
| Chopped nuts (e.g., pecans or walnuts) | ½ cup (for nutty variation) |
| Peppermint extract | 1 teaspoon (for peppermint twist) |
Cooking Steps Instructions:
1. Preheat Your Oven: Preheat your oven to 350°F (175°C) to guarantee it’s hot enough for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cream of tartar, salt, and ground cinnamon.
4. Combine Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer until light and fluffy.
5. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, guaranteeing each is fully mixed in before adding the next. Stir in the vanilla extract.
6. Add Creative Variations: Here’s where you can get creative!
- For Chocolate Chip Snickerdoodles, fold in 1 cup of mini chocolate chips after combining the wet and dry ingredients.
- For Pumpkin Snickerdoodles, add 1 teaspoon of pumpkin spice to the dry ingredients and replace ½ cup of granulated sugar with pure pumpkin purée in the wet mix.
- For Nutty Snickerdoodles, fold in ½ cup of chopped pecans or walnuts after combining the wet and dry ingredients.
- For Peppermint Snickerdoodles, add 1 teaspoon of peppermint extract in place of the vanilla extract and use crushed candy canes as a rolling mixture instead of cinnamon and sugar.
7. Slowly Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
8. Chill the Dough: If the dough feels warm, chill it in the refrigerator for about 30 minutes.
9. Prepare Rolling Mix: In a small bowl, mix together the granulated sugar and ground cinnamon (or your alternative rolling ingredients like crushed candy canes).
10. Shape and Roll the Cookies: Scoop out portions of dough using a cookie scoop or tablespoon. Roll them in the prepared sugar-cinnamon mixture until evenly coated.
11. Bake the Cookies: Place the rolled cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for about 10-12 minutes until the edges are set and the centers are slightly soft.
12. Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your creatively crafted Christmas Snickerdoodle Cookies!
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Storing and Freezing Your Cookies
Storing and freezing your Christmas Snickerdoodle Cookies is crucial for preserving their freshness and tastiness, especially during the busy holiday season. Proper storage techniques guarantee that you can enjoy these delightful treats whenever the mood strikes!
| Ingredient | Quantity |
|---|---|
| Baked Snickerdoodle Cookies | As many as you have made |
| Airtight container or freezer bag | Sufficient for your cookies |
| Parchment paper (optional) | For layering cookies |
Cooking Steps Instructions:
- Cool the Cookies: After baking your snickerdoodles, let them cool completely on the baking sheets for about 5 minutes before transferring them to a wire rack. Allow them to cool fully (about 30 minutes) to prevent moisture buildup during storage.
- Prepare for Storage: If you plan to store the cookies for a short period (up to a week), layer them in an airtight container. Place a sheet of parchment paper between layers to prevent them from sticking together.
- Seal the Container: Once all the cookies are arranged in the container, seal it tightly to keep air out, which helps to maintain their soft texture.
- For Long-Term Freezing: If you wish to freeze your cookies, first arrange the cooled cookies in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until firm.
- Transfer to Freezer Bags: Once the cookies are frozen solid, transfer them to a zip-top freezer bag or an airtight container. Remove as much air as possible to prevent freezer burn.
- Label and Store: Label the bag or container with the date and type of cookie. Store the cookies in the freezer for up to 3 months for peak taste.
- Thawing the Cookies: When ready to enjoy, remove the desired number of cookies from the freezer and let them sit at room temperature for about 15-20 minutes until they soften. You can also warm them in the oven at a low temperature for a few minutes for that freshly baked feel.
