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Super soft white chocolate dipped Christmas Snickerdoodles are chewy and full of cinnamon. They are both festive and delicious!
These Christmas Snickerdoodles are a holiday favorite, along with Italian Christmas Cookies, Christmas Sugar Cookies and Gingerbread Cookies.
Festive, Fun Snickerdoodles
Snickerdoodles are some of our favorite cookies!
We love them for many reasons:
- Flavor. The soft and chewy burst of cinnamon and sugar is to die for!
- Perfect for gifting and parties. Everyone loves Snickerdoodle cookies, so they are perfect for Christmas parties and on cookie plates for neighbors and friends.
- Quick and Easy. No chilling required for this recipe, plus they’re simple to make.
This classic snickerdoodle cookie is perfect for Christmas cookie exchanges.
Making Christmas snickerdoodles
- CINNAMON SUGAR. Add cinnamon and sugar to a small bowl and mix. Set aside.
- DRY INGREDIENTS. Mix together flour, cream of tartar, baking soda, and salt together. Stir to combine. Set aside.
- WET INGREDIENTS. In a large bowl, 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 in the oven 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.
Recipe Tips
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.
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.
Cream of Tartar: Don’t skip the cream of Tartar. Without this tangy flavor you basically have a sugar cookie.
Storing
STORE cooled cookies in an airtight container for 3-4 days. You can extend that time a few extra days by placing them in the refrigerator.
FREEZE. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!
FREEZE the dough. Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.
for More Christmas Cookies, try:
- Christmas Sugar Cookies
- Candy Cane Kiss Sugar Cookies
- Christmas Wreath Cookie
- Christmas Thumbprint Cookie
- Gingerbread Man Cookie
Christmas Snickerdoodles Recipe
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp sugar
- 1 tbsp cinnamon
- 1 10 oz. bag White chocolate melting wafers
- Christmas sprinkles
Instructions
- Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
- Cream together sugar and butter. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- 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)
- Once cookies are cool, melt chocolate wafers in microwave or by heating up in a small pot on low heat stirring constantly.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would like to make these, however without knowing the flour by weight, can you tell me if you scoop your flour or spoon it into the measuring cup. It can make a difference! Please let me know. Many thanks 🙂