Christmas Snickerdoodles Recipe

5 from 16 votes

Christmas Snickerdoodles Recipe

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

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

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

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.

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