Christmas Snickerdoodles

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.

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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

1. CINNAMON SUGAR. Add cinnamon and sugar to a small bowl and mix. Set aside.
2. DRY INGREDIENTS. Mix together flour, cream of tartar, baking soda, and salt together. Stir to combine. Set aside.
3. 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.
4. 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)
5. DIP. Once cookies are cool, melt chocolate wafers in microwave or by heating up in a small pot on low heat stirring constantly.
6. 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.

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
• Italian Christmas Cookies
• Gingerbread Man Cookie

5 from 16 votes

Christmas Snickerdoodles Recipe

By: Kristyn Merkley

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

Servings: 36

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Ingredients 

1x2x3x

• ▢ 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

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.

Nutrition

Calories: 121kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 112mg, Potassium: 44mg, Fiber: 1g, Sugar: 9g, Vitamin A: 171IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.