Christmas Snickerdoodles

Super soft white chocolate dipped Christmas Snickerdoodles are chewy and full of cinnamon. They are both festive and delicious!

Snickerdoodle Blondies, Snickerdoodle Puppy Chow, and Snickerdoodle Bread are some of my favorite snickerdoodle recipes. But these Christmas snickerdoodles not only taste yummy, they are the most festive!!

Festive Snickerdoodles

Snickerdoodles are some of my favorite cookies. I love the tart bite and the cinnamon and sugar coating. I think we can all agree that they are chewy and so delicious.

I decided to take these snickerdoodles up a notch by adding a little something special. I dipped half of them in some white chocolate and added sprinkles for an extra special touch.

These festive Christmas snickerdoodles will be perfect for plating up and delivering to neighbors or enjoying with a nice hot cup of hot cocoa. The kids will love helping to dip and decorate these tasty goodies!

Making Christmas snickerdoodles

DRY INGREDIENTS. Mix together flour, cream of tartar, baking soda, and salt together. Set aside.

WET INGREDIENTS. Cream together sugar and butter. Add eggs and vanilla and blend well. Add dry ingredients to wet ingredients and mix well.

BAKE. Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)

DIP. Once cookies are cool, melt chocolate wafers in microwave or by heating up in a small pot on low heat stirring constantly.

SET. Once all melted, dip half the cookie in the melted white chocolate, add Christmas sprinkles and let set on parchment paper lined baking sheet. Serve once set.

Variations:

• Use vanilla candy coating or milk chocolate to dip in
• Change up the sprinkles for other holidays
• Make them mini. Just remember to reduce the bake time.

Tips + Tricks

Snickerdoodles are one of my most favorite cookies. Over the years I have noticed a few things that help me produce the best cookie:

Cinnamon/Sugar Ratio: I love mixing 3 tablespoons of sugar with 1 tablespoon of cinnamon. Of course you can adjust the amounts to your taste.

Bake time: Our recipe says to bake for 8-10 min. Since I like mine to be super soft I remove them at 8 minutes and allow them to cool on the baking sheet. If you like them to be a bit more crisp, let them cook for the full 10 minutes.

Cream of Tartar: Don’t skip the cream of Tartar. Without this tangy ingredients you basically have a sugar cookie. If for some reason you find yourself out of this key ingredient, you can use fresh lemon juice or white vinegar to provide a bit of a tangy flavor. Baking soda can also be used.

Storage Tips

STORE cooled cookies in an airtight container. Add a piece of white bread, or a slice of an apple to help keep them soft longer. You can also put them into a freezer Ziploc and keep them in the freezer for up to 3 months. 

FREEZE snickerdoodle dough for up to 3 months and then bake later. Roll the dough into balls, but do not coat them with the cinnamon & sugar mixture. Line them up on a baking sheet and place it in the freezer. Once the dough is solid, transfer them to a freezer Ziploc, label and freeze for up to 3 months.

When you’re ready to bake them, allow them to thaw and roll them in the cinnamon sugar. Bake and decorate according to the recipe directions.

for More Christmas Cookies, try:

• Christmas Sugar Cookies
• Candy Cane Kiss Sugar Cookies
• Christmas Wreath Cookie
• Christmas Thumbprint Cookie
• Gingerbread Man Cookie