13 Snickerdoodle Christmas Cookie Recipes With a Cozy Cinnamon Touch

As the holiday season approaches, I’ve been busy gathering 13 cozy Snickerdoodle cookie recipes that are perfect for adding a touch of cinnamon magic to your celebrations. Each recipe offers a unique spin, from the classic favorite to fun variations like chai spice and red velvet. Picture the warm, inviting aroma filling your kitchen as you bake these delightful treats. These cookies are sure to bring joy and warmth to your festive gatherings. Let’s explore these scrumptious recipes together!

Classic Snickerdoodle Cookies

Classic Snickerdoodle Cookies are a quintessential holiday treat that brings warmth and nostalgia to the festive season. Their signature crackled surface and the delightful aroma of cinnamon sugar make them a favorite on any Christmas cookie platter.

These cookies are incredibly soft and chewy with just a hint of tanginess, a result of the cream of tartar used in the recipe. Perfectly spiced and sweetened, they pair wonderfully with a hot cup of cocoa or coffee, making them a lovely indulgence on a chilly winter day.

The Classic Snickerdoodle Cookie recipe is straightforward, allowing both novice and experienced bakers to achieve consistently delicious results. The key to these cookies is in their unique coating of cinnamon sugar, which creates a lightly crisp exterior that contrasts beautifully with the tender cookie inside.

By following the simple steps below, you’ll be able to bake a batch of these classic cookies, ideal for sharing with family and friends during your holiday gatherings.

Ingredients (serves 4-6 people):

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.

Add the eggs one at a time, beating well after each addition to verify the mixture is well combined.

2. Combine Dry Ingredients**: In a separate bowl, whisk together the flour, cream of tartar, baking soda**, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

Be careful not to overmix, as this can lead to tougher cookies.

3. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling step is vital as it helps the cookies hold their shape during baking and enhances their chewy texture.

4. Prepare the Coating: In a small bowl, mix together 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. This will be used to coat the cookie dough balls.

5. Shape and Coat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a tablespoon or a small cookie scoop, portion out the chilled dough and roll it into balls.

Roll each ball in the cinnamon sugar mixture until fully coated.

6. Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are set, but the centers are still soft.

The cookies will continue to cook as they cool on the baking sheet.

7. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature.

Extra Tips:

For best results, verify your butter is at room temperature before you begin mixing, as this helps achieve the creamy consistency necessary for a smooth dough.

If you’re a fan of extra cinnamon flavor, consider adding a dash of ground cinnamon directly into the dough. Additionally, storing these cookies in an airtight container will keep them soft and chewy for several days, making them perfect for preparing ahead of time during the busy holiday season.

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, bringing a rich, nutty flavor to your holiday treat tray. The secret lies in browning the butter, which enhances the cookie’s depth with a caramelized aroma that perfectly complements the traditional cinnamon-sugar coating. This recipe is perfect for those who want to add a gourmet touch to their Christmas cookie offerings, making it a standout at any holiday gathering.

These cookies are chewy on the inside with a slightly crisp edge, delivering a delicious balance of flavors and textures. The cinnamon-sugar coating adds a festive flair, making them not only irresistible to the palate but also visually appealing. Whether you’re baking for a Christmas party or simply indulging in a seasonal treat, these Brown Butter Snickerdoodles are sure to become a favorite tradition.

Ingredients for Serving Size of 4-6 People:

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Cooking Instructions:

1. Brown the Butter: Begin by melting the butter in a medium saucepan over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown color and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let cool to room temperature.
2. Mix the Sugars and Butter: In a large mixing bowl, combine the cooled brown butter, 1 cup of granulated sugar, and the brown sugar. Use a hand mixer or stand mixer to beat until well combined.
3. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm enough to handle.
6. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
7. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together ¼ cup of sugar and 1 tablespoon of cinnamon.
8. Shape and Coat the Cookies: Use a tablespoon to scoop out the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
9. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

When browning the butter, keep a close eye on it as it can go from browned to burnt very quickly. You can prepare the brown butter ahead of time and store it in the refrigerator, but be sure to bring it back to room temperature before using it in the recipe.

For extra cinnamon flavor, you can add a pinch of cinnamon to the dough itself. Finally, if you prefer your cookies to be a bit softer, reduce the baking time slightly and let them finish setting on the baking sheet after removing them from the oven. These little tweaks can help you achieve your perfect Brown Butter Snickerdoodle cookie.

Snickerdoodle Sandwich Cookies

Snickerdoodle Sandwich Cookies are a delightful twist on the classic snickerdoodle, bringing a whole new level of indulgence to this beloved holiday treat. Imagine two soft and chewy snickerdoodles hugging a creamy filling that melts in your mouth. These cookies are perfect for those who love the cinnamon-sugar goodness of traditional snickerdoodles but crave a little extra flair.

Ideal for holiday gatherings or as a special treat for Santa, these sandwich cookies are certain to be a hit with both kids and adults alike. To attain the perfect balance of texture and flavor, these cookies start with the traditional snickerdoodle base, enhanced with a creamy, sweet filling that complements the cinnamon and sugar exterior.

The filling adds a delightful richness that pairs beautifully with the slightly tangy cookies, creating a mouthwatering experience in every bite. Whether enjoyed with a cup of hot cocoa or a glass of milk, Snickerdoodle Sandwich Cookies are a festive addition to any holiday dessert table.

Ingredients (serves 4-6):

For the Cookies:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons ground cinnamon

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Shape and Coat: In a small bowl, mix together the 2 tablespoons of cinnamon and 1/4 cup of sugar. Roll the dough into 1-inch balls and coat each ball thoroughly in the cinnamon-sugar mixture.
5. Bake the Cookies: Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 8-10 minutes, or until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
6. Prepare the Filling: In a medium bowl, beat the softened butter for the filling until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract and milk until the filling reaches a spreadable consistency.
7. Assemble the Sandwiches: Once the cookies are completely cool, spread a generous amount of filling onto the flat side of half of the cookies. Top with the remaining cookies to form sandwiches, pressing gently to guarantee they stick together.

Extra Tips:

For an extra festive touch, consider adding a dash of nutmeg or a pinch of cloves to the cinnamon-sugar mixture for coating the cookie dough. If you prefer a different filling, try using a cream cheese frosting or a chocolate ganache for a unique flavor twist.

To guarantee even baking, make sure your dough balls are uniform in size. If you find the dough too sticky to handle easily, chill it in the refrigerator for 30 minutes before rolling. Enjoy these delightful Snickerdoodle Sandwich Cookies with a warm beverage for a cozy holiday treat!

Chai Spice Snickerdoodles

Whether you’re baking for a holiday gathering or simply indulging in a sweet treat at home, Chai Spice Snickerdoodles are sure to impress. This recipe makes enough for 4-6 people, allowing you to share the joy of these delicious cookies with friends and family. The dough is simple to prepare and easy to work with, making this recipe approachable even for novice bakers.

Once you’ve tried these cookies, they’re bound to become a new holiday tradition.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to guarantee the cookies don’t stick.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and 1 1/2 cups of granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 2 teaspoons of cinnamon, cardamom, ginger, and cloves. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
5. Prepare the Spice Coating: In a shallow dish, combine the 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. This will be used to roll the cookie dough balls.
6. Shape the Cookies: Scoop tablespoons of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat them evenly.
7. Bake the Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
8. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely before serving.

Extra Tips:

To guarantee your cookies have the perfect texture, be careful not to over-bake them. They should still be soft in the center when you take them out of the oven, as they’ll continue to firm up as they cool.

If you prefer a stronger chai flavor, feel free to adjust the spice quantities to suit your taste. Additionally, for a festive touch, consider adding a sprinkle of sparkling sugar to the tops of the cookies before baking. This will give them a beautiful, glistening finish that’s perfect for holiday celebrations.

Snickerdoodle Thumbprint Cookies

Snickerdoodle Thumbprint Cookies are a delightful twist on the classic snickerdoodle, combining the signature cinnamon-sugar coating with a sweet surprise in the center. These cookies are perfect for holiday gatherings or just to enjoy with a warm cup of cocoa. The thumbprint in the middle allows for a burst of flavor, as it can be filled with a variety of fillings like caramel, jam, or chocolate.

They’re not only delicious but also fun to make, especially if you have little helpers who can press their thumbs into the dough!

The recipe for Snickerdoodle Thumbprint Cookies yields about 24 cookies, making it ideal for serving 4-6 people. The dough is rolled in a cinnamon-sugar mixture before baking, giving it a beautiful, crackled appearance and a hint of spice. Whether you choose to fill the thumbprint with a classic fruit preserve or something a little more decadent like Nutella, these cookies are sure to be a hit.

They’re easy to prepare and bake, making them an excellent choice for both novice and experienced bakers.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)
• Your choice of filling: jam, caramel, chocolate spread, or Nutella

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
4. Shape and Roll: In a small bowl, combine the 1/4 cup granulated sugar and ground cinnamon. Using a tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
5. Create Thumbprints: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press your thumb or the back of a spoon in the center of each ball to create an indentation.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool.
7. Fill and Cool: Remove cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack. Once cooled, fill the thumbprints with your choice of filling.

Extra Tips:

To guarantee your Snickerdoodle Thumbprint Cookies have a perfect texture, make sure the butter is softened to room temperature before starting. This helps the sugars cream properly, creating a light and fluffy dough.

If you prefer a more pronounced thumbprint, you can gently press the centers again right after baking while the cookies are still warm. Additionally, if you’re filling the thumbprints with chocolate or caramel that needs to be melted, do so in small increments in the microwave to prevent burning.

Enjoy these festive treats with family and friends, and don’t be afraid to experiment with different fillings for a personalized touch!

White Chocolate Chip Snickerdoodles

White Chocolate Chip Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warm flavors of cinnamon and sugar with the creamy sweetness of white chocolate chips. Perfect for the holiday season, these cookies offer a satisfying blend of textures and flavors that will leave your family and friends asking for more.

With their soft, chewy centers and slightly crisp edges, these cookies are bound to become a favorite addition to your holiday baking repertoire. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or as a cozy treat to enjoy with a cup of hot cocoa.

The preparation time is relatively quick, allowing you to whip up a batch of these delicious cookies in no time. Follow the instructions carefully to achieve the perfect balance of flavors and textures, and enjoy the festive aroma that fills your kitchen as these cookies bake to golden perfection.

Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 cup white chocolate chips
• 2 tablespoons ground cinnamon
• ¼ cup granulated sugar (for rolling)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
4. Fold in White Chocolate Chips: Gently fold in the white chocolate chips, making sure they’re evenly distributed throughout the dough.
5. Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the ground cinnamon and ¼ cup granulated sugar. Mix well.
6. Shape and Coat Dough Balls: Using a tablespoon or cookie scoop, shape the dough into 1 ½-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
8. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

For the softest cookies, make sure not to overbake them; they’ll continue to firm up as they cool. If you prefer a stronger cinnamon flavor, you can increase the amount of cinnamon in the coating mixture.

Additionally, make sure your butter is at room temperature before starting to guarantee it creams properly with the sugar. These cookies can be stored in an airtight container for up to a week, but they’re best enjoyed fresh out of the oven.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, perfect for the fall and winter months. These cookies incorporate pumpkin puree and warm spices, making them a cozy treat that’s ideal for Christmas gatherings. The pumpkin adds a moist texture to the cookies, while the cinnamon-sugar coating provides that familiar snickerdoodle sweetness and crunch.

Whether you’re a fan of traditional snickerdoodles or looking to try something new, these Pumpkin Snickerdoodles are sure to become a favorite holiday cookie.

The recipe yields approximately 24 cookies, serving 4-6 people. These cookies aren’t only delicious but also relatively easy to make, with the preparation and baking process taking just under an hour. With just a few ingredients and simple steps, you can whip up a batch of these festive cookies to enjoy with family and friends or to add to your holiday cookie platter.

Gather your ingredients, preheat your oven, and let’s commence on making these delightful Pumpkin Snickerdoodles.

Ingredients (serves 4-6):

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Cooking Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside for later.
3. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and 1 1/2 cups of granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture until well combined.
5. Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Prepare cinnamon-sugar coating: In a small bowl, combine 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon.
7. Shape and roll cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake the cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are just set and slightly golden around the edges.
9. Cool the cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For best results, confirm that the butter is at room temperature before you begin, as this will help achieve a smooth and even dough. If you prefer a stronger pumpkin flavor, you can increase the pumpkin puree slightly, but remember to adjust the flour to avoid overly wet dough.

These cookies can be stored in an airtight container at room temperature for up to a week, or you can freeze the dough balls for up to three months and bake them directly from the freezer, adding a couple of extra minutes to the baking time.

Enjoy your Pumpkin Snickerdoodles with a glass of milk or a warm cup of tea for a perfect holiday treat.

Gingerbread Snickerdoodles

Gingerbread Snickerdoodles combine the warm, spicy flavors of traditional gingerbread with the classic cinnamon-sugar coating of snickerdoodles, creating a festive cookie perfect for the holiday season.

These cookies are soft, chewy, and filled with the delightful aroma of ginger, cinnamon, and cloves. Whether you’re hosting a holiday party or looking for a sweet treat to enjoy with a cup of cocoa by the fireplace, these Gingerbread Snickerdoodles are certain to bring a touch of holiday magic to your table.

This recipe makes a serving size of 4-6 people, providing enough cookies to share with friends and family or to savor all on your own. Simple to make and even easier to love, these cookies will become a staple in your holiday baking repertoire. Gather your ingredients and get ready to bake a batch of these delightful Gingerbread Snickerdoodles.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground cloves. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies remain tender.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon.
7. Shape and Roll Dough: Using a tablespoon or cookie scoop, shape the dough into balls (about 1 1/2 inches in diameter). Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake the Cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set, but the centers are still soft.
9. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite holiday drink.

Extra Tips:

To maintain your Gingerbread Snickerdoodles’ chewy texture, avoid overbaking them. The centers should look slightly undercooked when you take them out of the oven; they’ll continue to firm up as they cool.

If you prefer a spicier kick, consider adding a pinch more ginger or cloves. Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Happy baking!

Snickerdoodle Biscotti

Snickerdoodles are a classic holiday cookie that many of us remember fondly from childhood. This Snickerdoodle Biscotti recipe brings a delightful twist to the traditional treat, offering a crunchy, twice-baked version that pairs perfectly with a hot cup of coffee or cocoa.

With the familiar flavors of cinnamon and sugar, these biscotti are perfect for holiday gatherings or as a thoughtful homemade gift. Unlike traditional snickerdoodles, this biscotti version is baked twice to achieve its characteristic crispiness. The first bake creates a loaf, and the second bake transforms the slices into crunchy perfection.

Enjoy these alongside other holiday treats or simply savor them as a mid-afternoon snack. This recipe serves 4-6 people, making it ideal for small gatherings or as part of a larger holiday spread.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar (plus 2 tablespoons for topping)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon (plus 1 teaspoon for topping)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This guarantees that the baking powder is evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 3/4 cup of granulated sugar together until light and fluffy. This should take about 2-3 minutes. The mixture should be pale in color.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is fully combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Shape the Dough: Transfer the dough to the prepared baking sheet. Shape it into a log approximately 12 inches long and 3 inches wide.
7. Bake the Log: Bake the log in the preheated oven for 25-30 minutes or until it’s firm to the touch and lightly golden.
8. Cool and Slice: Remove from the oven and allow it to cool for about 10 minutes. Once cooled, use a serrated knife to slice the log into 1/2-inch thick slices.
9. Second Bake: Arrange the slices cut side down on the baking sheet. Mix 2 tablespoons of sugar with 1 teaspoon of ground cinnamon and sprinkle over the slices. Bake for another 10-12 minutes on each side, until crisp and golden.
10. Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack.

Extra Tips:

When slicing the biscotti, use a gentle sawing motion with your serrated knife to prevent the dough from crumbling. If you prefer a softer biscotti, you can reduce the second bake time slightly.

For an extra festive touch, consider drizzling the finished biscotti with white chocolate or adding a handful of chopped nuts to the dough before baking. Store the cooled biscotti in an airtight container to maintain their crispiness for up to two weeks.

Red Velvet Snickerdoodles

Red Velvet Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, perfect for adding a pop of color and festive flair to your holiday cookie platter. These cookies combine the rich, velvety texture and vibrant red hue of red velvet cake with the cinnamon-sugar coating of traditional snickerdoodles, creating a cookie that’s both visually stunning and irresistibly delicious.

Soft and chewy on the inside with a slightly crisp exterior, Red Velvet Snickerdoodles are bound to be a hit at your Christmas gatherings. This recipe yields 24-30 cookies, making it ideal for serving 4-6 people, or for sharing with a larger crowd. The dough is made with classic red velvet ingredients, including cocoa powder and a hint of vinegar, which gives these cookies their distinct flavor and texture.

A roll in a cinnamon-sugar mixture before baking adds the signature snickerdoodle touch, making these cookies a must-have for your holiday baking list.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon red food coloring
• 1 teaspoon white vinegar
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: Using an electric mixer, cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg, vanilla extract, red food coloring, and vinegar until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, mix the 1/4 cup granulated sugar with the ground cinnamon.
7. Shape Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, verify your butter is at room temperature before starting, as this will help it cream properly with the sugars. If you prefer a deeper red color, you can add a bit more red food coloring to the batter.

Additionally, if you find that the dough is too sticky to handle, chilling it in the refrigerator for about 30 minutes can make it easier to work with. These cookies will be soft and chewy when done, so be careful not to overbake them, as this can lead to a harder texture.

Enjoy these festive treats with a glass of milk or a hot cup of cocoa for a cozy holiday treat!

Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars are a delightful fusion of the classic snickerdoodle cookie with a creamy cheesecake filling. These bars are perfect for the holiday season, combining the warm flavors of cinnamon and sugar with the rich, smooth texture of cheesecake.

Whether you’re serving them at a Christmas gathering or as a sweet treat after a festive meal, these bars are bound to be a hit with family and friends.

The preparation involves creating a snickerdoodle cookie base that’s topped with a luscious layer of cheesecake, dusted with more cinnamon sugar before baking. The result is a dessert that’s not only delicious but also visually appealing with its layered texture and golden, cinnamon-sugar crust.

With a serving size of 4-6 people, these bars are perfect for small gatherings or as an indulgent treat for yourself and loved ones.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar (for cheesecake filling)
• 1 large egg (for cheesecake filling)
• 1 teaspoon vanilla extract (for cheesecake filling)
• 1/4 cup granulated sugar (for cinnamon sugar topping)
• 1 tablespoon ground cinnamon (for cinnamon sugar topping)

Cooking Instructions:

1. Prepare the Snickerdoodle Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, 1 cup of granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Create the Base: Take half of the snickerdoodle dough and press it evenly into the bottom of a greased 9×13 inch baking pan to form the base layer.
4. Prepare Cheesecake Filling: In another bowl, beat the cream cheese until smooth. Add 1/2 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract, and mix until fully incorporated and smooth.
5. Layer the Cheesecake: Pour the cheesecake mixture over the snickerdoodle base, spreading it evenly with a spatula.
6. Add the Topping Layer: Take the remaining snickerdoodle dough and crumble it evenly over the cheesecake layer.
7. Cinnamon Sugar Topping: In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle this mixture over the top of the bars.
8. Bake the Bars: Place the baking pan in the preheated oven and bake for 35-40 minutes, or until the top is golden and the cheesecake layer is set. Allow the bars to cool completely in the pan before cutting into squares.

Extra Tips:

For the best texture, make sure that the cream cheese is thoroughly softened before mixing to avoid lumps in the cheesecake filling.

You can also prepare these bars a day ahead; they taste even better after sitting in the refrigerator overnight, allowing the flavors to meld together.

To make cutting easier, chill the bars in the refrigerator for at least an hour before slicing. If desired, add a touch of nutmeg to the cinnamon-sugar topping for an extra festive flavor.

Almond Snickerdoodles

Almond Snickerdoodles are a delightful twist on the traditional snickerdoodle cookie, perfect for the holiday season. These cookies combine the classic cinnamon-sugar coating with the rich, nutty flavor of almonds, creating a unique and delicious treat that everyone will love.

Whether you’re baking them for a festive holiday gathering or just as a sweet snack to enjoy with a warm cup of coffee, these cookies are certain to impress.

This recipe yields a serving size of 4-6 people, making it perfect for a small get-together or family dessert. The cookies are soft and chewy on the inside with a slightly crispy exterior, thanks to the sugar and cinnamon coating. The addition of almond extract and sliced almonds enhances the flavor profile, giving these cookies a gourmet touch.

Follow the recipe below to make these irresistibly tasty Almond Snickerdoodles.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sliced almonds
• 1/4 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

Instructions:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
3. Add eggs and extracts: Beat in the eggs one at a time, making certain each egg is fully incorporated before adding the next. Then, mix in the vanilla and almond extracts until well combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the sliced almonds.
5. Prepare the coating: In a small bowl, mix together 1/4 cup granulated sugar and ground cinnamon.
6. Shape and coat the cookies: Using a tablespoon or small cookie scoop, scoop dough and roll into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake the cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the cookies have a light golden color. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For a more pronounced almond flavor, you can increase the almond extract to 1 1/2 teaspoons. If you prefer a softer cookie, slightly underbake the cookies by about a minute.

Make certain your butter is at room temperature for easier mixing, and use fresh cream of tartar and baking soda for the best texture. If desired, you can also add a pinch of nutmeg to the cinnamon-sugar coating for an additional layer of warm spice.

These cookies can be stored in an airtight container at room temperature for up to a week.

Vegan Snickerdoodle Cookies

Snickerdoodles are a classic holiday treat, and for good reason. These cookies are soft, chewy, and coated in a delightful layer of cinnamon sugar. The traditional recipe calls for butter and eggs, but you don’t have to miss out on this seasonal favorite if you’re following a vegan diet. Our Vegan Snickerdoodle Cookies are just as delicious as the classic version, made with plant-based ingredients that keep them dairy-free and egg-free without sacrificing flavor or texture.

These cookies are perfect for a cozy evening at home, a festive holiday party, or as a thoughtful gift for friends and family who appreciate vegan treats. The warm cinnamon aroma that fills your kitchen as these cookies bake is simply irresistible. Plus, they’re easy to make, requiring just a few simple ingredients that you likely already have in your pantry. Here’s how to make a batch of Vegan Snickerdoodle Cookies for 4-6 people.

Ingredients:

• 1 cup coconut oil, solid (not melted)
• 1 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream the Coconut Oil and Sugar: In a large mixing bowl, beat together the solid coconut oil and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Mix in the unsweetened applesauce and vanilla extract until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Prepare the Coating: In a small bowl, combine the 3 tablespoons of sugar and 1 tablespoon of ground cinnamon.
6. Shape the Cookies: Roll the dough into balls, about 1 1/2 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best texture, make sure your coconut oil is solid but not too hard; it should be similar in consistency to softened butter. If your kitchen is warm and the oil is too liquid, pop it in the fridge for a bit before using.

Additionally, if you prefer a softer cookie, slightly underbake them; they’ll continue to firm up as they cool. Feel free to experiment with different types of sugar for coating, such as turbinado sugar, for a unique crunch. Enjoy these cookies fresh or store them in an airtight container to keep them soft and chewy for several days.