The scent of cinnamon and sugar, the warmth of the oven – nothing says “Christmas” quite like a batch of freshly baked cookies. And when it comes to holiday cookie exchanges, you need a recipe that’s both crowd-pleasing and easy to make in large quantities. That’s where these Christmas Snickerdoodles come in! Soft, chewy, and bursting with that classic snickerdoodle tang, these cookies are guaranteed to be a hit. We’ve scaled up the recipe to make enough for even the most ambitious cookie swap, ensuring you’ll have plenty to share (or maybe just sneak a few extra for yourself!). This recipe brings together time-tested techniques and updated tips for a perfect cookie every time, making it a delightful addition to your holiday baking tradition.
I’ve been baking snickerdoodles for years, perfecting the recipe and tweaking it to get that perfect balance of sweetness, spice, and tang. As a passionate home baker and recipe developer, I understand the importance of a reliable recipe, especially during the busy holiday season. I have tested this recipe repeatedly, adjusting ingredient ratios and baking times to achieve the ideal texture and flavor. This recipe has been specifically scaled to produce a large batch suitable for cookie exchanges, simplifying the process of holiday baking without sacrificing quality. Snickerdoodles are a classic for a reason – everyone loves them! They’re especially popular around the holidays. This recipe is poised to be a favorite, bringing joy and deliciousness to every gathering.
Ingredients
- All-Purpose Flour: The base of our cookies! Use unbleached flour for the best texture. Flour provides structure, ensuring the cookies hold their shape.
- Granulated Sugar: For sweetness and to help create those crisp edges.
- Unsalted Butter: Adds richness and tenderness. Make sure it’s softened to room temperature for even mixing. Butter is the primary source of fat, contributing to the cookies’ tender crumb.
- Eggs: Binds the ingredients together and adds moisture.
- Cream of Tartar: The secret ingredient! This gives snickerdoodles their signature tangy flavor and chewy texture. Chemically, it stabilizes the egg whites during baking, preventing excessive spreading.
- Baking Soda: Helps the cookies rise and creates a light, airy texture.
- Vanilla Extract: Enhances the overall flavor.
- Salt: Balances the sweetness and brings out the other flavors.
- Cinnamon: Essential for the cinnamon-sugar coating. Opt for freshly ground cinnamon for a more aromatic flavor.
Ingredient Substitutions
- Gluten-Free Snickerdoodles: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for binding.
- Vegan Snickerdoodles: Replace butter with a vegan butter substitute. Use an egg replacer or flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- Brown Sugar Variation: Substitute up to half of the granulated sugar with light brown sugar for a slightly chewier texture and molasses flavor.
Expert Tips
- Chill the Dough: This is crucial! Chilling the dough for at least 30 minutes (or even overnight) prevents the cookies from spreading too much and intensifies the flavors.
- Don’t Overbake: Snickerdoodles should be slightly soft in the center when you take them out of the oven. They will continue to bake as they cool.
- Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size, so they bake evenly.
- Fresh Cinnamon Sugar: Mix your cinnamon and sugar right before rolling the dough balls for the best flavor.
- Room Temperature Butter: Make sure your butter is softened, but not melted. It should be soft enough to easily cream with the sugar.
- Rolling Technique: Roll the dough balls gently in the cinnamon-sugar mixture to avoid flattening them.
- Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.
FAQ
Why are my snickerdoodles flat?
Flat snickerdoodles are often caused by using butter that is too soft or melted, not chilling the dough, or overmixing the dough. Make sure your butter is softened but still cool, chill the dough for at least 30 minutes, and mix the dough until just combined.
Can I freeze snickerdoodle dough?
Yes! Snickerdoodle dough freezes beautifully. Roll the dough into balls, coat them in cinnamon-sugar, and then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
What does cream of tartar do in snickerdoodles?
Cream of tartar is what gives snickerdoodles their signature tangy flavor and chewy texture. It also helps to prevent the cookies from becoming too crispy.
How long do snickerdoodles stay fresh?
Snickerdoodles stay fresh for about 3-4 days when stored in an airtight container at room temperature. They may become slightly drier over time.
Can I add other spices to snickerdoodles?
Absolutely! Feel free to add a pinch of nutmeg, cardamom, or allspice to the cinnamon-sugar mixture for a festive twist.
What is the best way to store snickerdoodles?
Store cooled snickerdoodles in an airtight container at room temperature. Placing a piece of bread in the container can help keep them soft.
Can I make snickerdoodles without cream of tartar?
While not recommended for the authentic snickerdoodle flavor, you can substitute cream of tartar with 1 teaspoon of lemon juice or vinegar for every 2 teaspoons of cream of tartar. However, the flavor and texture will be slightly different.
Conclusion
There you have it – the perfect Christmas Snickerdoodle recipe, scaled for cookie exchange success! These cookies are guaranteed to be a hit, spreading holiday cheer with every bite. Remember those expert tips for the best results: chill your dough, don’t overbake, and use fresh cinnamon sugar. Now, get baking, share the love, and enjoy the deliciousness! Don’t forget to leave a comment below and let me know how your Christmas Snickerdoodles turned out! Share your photos on social media and tag us, we love to see your creations.
Looking for more Christmas baking inspiration? Check out my recipes for Gingerbread Cookies, Peanut Butter Blossoms, and Thick Chocolate Chip Cookies. Happy baking!
