Christmas Snickerdoodles are one of our favorite cookies to make each holiday season. Like classic Snickerdoodles, they are a soft cinnamon sugar cookie but dipped in white chocolate and topped with festive Christmas sprinkles.
We love making these for Christmas parties, neighbor gifts, cookie exchanges, and holiday baking days because they’re loved by everyone but also festive and still simple. Once the cookies cool, we dip half in melted white chocolate, add sprinkles, and let them set. We like Snickerdoodles as is, but we feel like this version levels them up and makes them even more irresistible.
For more favorites, try our Italian Christmas Cookies, Christmas Sugar Cookies and Gingerbread Cookies.
Why you’ll love it + Why it works:
- A Christmas Twist on a Classic: Classic snickerdoodle cookies with a festive Christmas twist.
- A Favorite to Share: Great for cookie exchanges, neighbor gifts, parties, and baking with kids.
- Cream of Tartar Gives Classic Snickerdoodle Flavor: It adds the signature tang and helps create the soft texture.
- Dipping After Cooling Keeps Them Neat: Cooled cookies hold their shape and dip cleanly into melted white chocolate.
Christmas Snickerdoodles Ingredients
- Butter softened (1 cup): Creates a rich cookie base and helps the dough mix up smooth.
- Sugar (1 ½ cups): Sweetens the cookie dough and helps the cookies bake up soft.
- Eggs (2): Binds the dough and add structure.
- Vanilla extract (1 teaspoon): Adds warm flavor that pairs well with cinnamon.
- All-purpose flour (2 ¾ cups): Gives the cookies structure and helps them hold their shape.
- Cream of tartar (2 teaspoons): Adds classic snickerdoodle flavor and helps create a tender texture.
- Baking soda (1 teaspoon): Helps the cookies rise and bake properly.
- Salt (½ teaspoon): Balances the sweetness and enhances the flavor.
- Sugar (3 tablespoon): Combines with cinnamon to coat the dough balls before baking.
- Cinnamon (1 tablespoon): Adds the classic snickerdoodle coating flavor.
- White chocolate melting wafers (1 bag, 10 ounces): Melts smoothly for dipping and create a pretty sweet coating.
- Christmas sprinkles: Adds festive color and a fun holiday finish.
How to Make Christmas Snickerdoodles
CINNAMON SUGAR. Add cinnamon and sugar to a small bowl and mix. Set aside.
DOUGH. Mix together flour, cream of tartar, baking soda, and salt together. Stir to combine. Set aside.
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 is 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.
Kristyn’s Recipe Tips
- Coat each dough ball fully in cinnamon sugar for the best snickerdoodle flavor. We often roll them twice for extra cinnamon goodness.
- Let the cookies cool completely before dipping so the white chocolate sets nicely.
- Make-ahead tip: Bake the cookies ahead, then dip and decorate them once cooled, or freeze the plain cookies and decorate later.
Christmas Snickerdoodles Recipe
Ingredients
- 1 cup butter softened
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon sugar
- 1 tablespoon cinnamon
- 1 (10-ounce) 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
- Cream the butter and sugar well so the cookies bake up soft and light.
- Roll the dough balls evenly so the cookies bake at the same rate.
- Coat each dough ball fully in cinnamon sugar for the best snickerdoodle flavor.
- Let the cookies cool completely before dipping so the white chocolate sets nicely.
- Make-ahead tip: bake the cookies ahead, then dip and decorate them once cooled, or freeze the plain cookies and decorate later.
Nutrition
Recipe FAQ
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.
Store in a freezer bag, or airtight container in the freezer for up to 4 months. Thaw in their container on the counter.
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 bag. Freeze for up to 2 months.
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This recipe was first shared November, 2021.
Great recipe
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 🙂