Can I freeze Snickerdoodle cookie dough?

Absolutely! You can freeze the dough for up to three months. Just scoop the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time.

What’s the best way to store Snickerdoodles?

To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for about a week. If you want to keep them longer, consider freezing them!

Can I use brown sugar instead of granulated sugar?

Yes, you can! Using brown sugar will give your Snickerdoodles a richer flavor and a slightly chewier texture. Just remember to adjust the amount of granulated sugar if you prefer a balance.

Why are my Snickerdoodles flat?

Flat cookies can be a result of too much butter or not enough flour. Make sure to measure your ingredients accurately. Also, chilling the dough for about 30 minutes before baking can help them hold their shape better.

Can I make these cookies vegan?

Yes! You can substitute the eggs with flax eggs or applesauce, and use vegan butter instead of regular butter. They’ll still be delicious and perfect for the holiday season!

Christmas Cookies Snickerdoodles

Description

A simple and delicious recipe for Christmas Snickerdoodle cookies, perfect for the holiday season.

Ingredients

Scale

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

Instructions

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, combine flour, baking soda, cream of tartar, ground cinnamon, and salt. Whisk together and set aside.
Cream together unsalted butter and sugar in a stand mixer until light and fluffy.
Add eggs one at a time, mixing well after each addition, then add vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a separate bowl, mix granulated sugar and cinnamon for rolling. Scoop cookie dough and roll into balls, then coat in the cinnamon sugar mixture.
Place dough balls on baking sheets and bake for 8 to 10 minutes until puffed and slightly crinkled. Let cool before serving.

Notes

Ensure butter is at room temperature for better mixing.
Do not overmix the dough to keep cookies soft.
Store cookies in an airtight container to maintain freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg

Keywords: Christmas Cookies, Snickerdoodles, Holiday Baking, Easy Cookies