Christmas Snickerdoodles take the classic snickerdoodle cookie and rolls them in red and green sugar to give them a festive twist. This recipe makes a large batch which is perfect for Christmas cookie exchanges.
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I first made these Christmas Snickerdoodles as part of the Great Food Blogger Cookie Swap.
Last year I made Oatmeal Molasses Chocolate Chip Cookies, but this year I wanted to be more festive. Something that rang “holidays”. I went with these dressed up snickerdoodles.
Instead of the usual sugar and cinnamon coating, you use red and green sugar to pretty them up. They are buttery and perfect!
CHRISTMAS SNICKERDOODLES INGREDIENTS
- Red Sugar
- Green Sugar
- Cream of Tartar
- Baking Soda
HOW TO MAKE CHRISTMAS SNICKERDOODLES
Preheat your oven to 400 degrees and line two baking sheets with parchment paper or silicone baking mats. Then, prep the sugar by pouring red sugar and 1 1/2 teaspoons of cinnamon into a small bowl and the green sugar and 1 1/2 teaspoons cinnamon in another small both. Set aside while you make the dough.
First, to a large bowl, add the sugar, shortening, butter, and eggs and mix on medium speed with a hand mixer until well blended.
Then, stir in the flour, cream of tartar, baking soda, and salt.
Next, use a medium cookie scoop to make dough balls. Roll each ball in the colored sugar mixtures and place on the prepared cookie sheets, 2″ apart.
Bake for 8-10 minutes until centers are almost set. Remove from the oven and let cool on a wire rack.
TOOLS FOUND ON AMAZON TO HELP YOU MAKE THESE COOKIES
- Baking Sheets – My favorite baking sheets have a lip on them so things don’t roll off.
- Mixing Bowls – I love the silicone grippy bottoms.
- Medium Cookie Scoop
- Red Sanding Sugar
- Green Sanding Sugar
MORE CHRISTMAS COOKIES FOR YOUR COOKIE EXCHANGES:
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- Preheat your oven to 400 degrees and line two cookie sheets with parchment paper or silicone liners. Set aside.
- In a small bowl, add the red sugar and 1 1/2 teaspoons of the cinnamon. Mix it up then set aside.
- In another small bowl, add the green sugar and the remaining 1 1/2 teaspoons of cinanmon. Mix it up and set it aside.
- In a large bowl, add the sugar, shortening, butter, and eggs and beat with a mixer until smooth.
- Add in the flour, cream of tartar, baking soda, and salt and stir.
- I popped mine in the fridge to firm up. It makes the dough easier to work with but if you don't have time, you can get right to scooping.
- Use a cookie scoop to scoop out 3/4" balls. Smooth with your hands then roll in the cinnamon-sugar mixtures.Put the coated balls on your prepared cookie sheets, about 2" apart.
- Bake for 8-10 minutes or until the centers of the cookies are just set. Remove from oven, let cool on the pan for about a minute, then move to a cooling rack to cool completely.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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