Christmas Snickerdoodles Recipe

Christmas snickerdoodles dipped in white chocolate and topped with sprinkles.

5 from 17 votes

Christmas Snickerdoodles Recipe

Christmas Snickerdoodles are soft cinnamon sugar cookies dipped in white chocolate and topped with festive Christmas sprinkles.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

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.

Store. 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 airtight container in the freezer for up to 4 months. Thaw in their container on the counter.

Freeze the cookie 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.

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