The Christmas cookie palooza has begun! This year's special baked up treat, super easy yet oh so delicious soft chewy snickerdoodles.
No December is complete without a plate of soft chewy snickerdoodles amiright? I even made this batch more festive with a little red sanding sugar 😊.
So there's a few things that make a snickerdoodle a true snickerdoodle.
One: all the cinnamon sugar. Mix it up and throw it in the batter and then you even coat the cookies with MORE before you bake them. Like I said, all the cinnamon sugar.
Two: cream of tartar. Now I very rarely have cream of tartar in my baking pantry so when December rolls around I usually have to run to the store and grab some.Why not just substitute? TBH I usually do but not with these soft chewy snickerdoodles. The addition of cream of tartar not only works as a leavening agent for the cookies but also gives them that slight, characteristic "tang".
Three: SUPER quick bake time at a slightly higher temperature than usual.
Four: they have to be ridiculously easy to make. No chilling, no cookie cutting, easy peezy.
Want to bring your own homemade soft chewy snickerdoodles to your next holiday gathering? Scroll down for the recipe!Print
A holiday classic, these easy, quick, and simple soft and chewy cinnamon sugar coated cookies are a breeze to make in just 30 minutes start to finish!
For the Cookies
- 1 ½ cups unbleached, all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup butter, room temperature
- ½ cup granulated sugar
- ½ cup golden brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- Red sanding sugar, for garnish if desired
- Preheat oven to 375˚F. Prepare a baking sheet with a silpat or parchment paper
- In a medium bowl, mix together flour, cream of tartar, baking soda, sea salt, cinnamon and nutmeg until completely combined. Set aside.
- In a large bowl using a hand mixer or a standing mixer with a paddle attachment, cream together butter and sugars on a medium high speed, about 1 minute.
- Add the egg and vanilla extract and beat until light and fluffy, about 1 more minute.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Mix all ingredients for the topping, except for the red sanding sugar, in a shallow bowl until completely combined.
- Scoop out balls of dough, about 1 ½ inches in diameter (a little less than 2 tablespoons each), and roll generously in the topping mixture until thoroughly coated. Place onto the prepared baking sheet and flatten balls slightly with the palm of your hand.
- Bake 7-10 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
- Sprinkle cookies with any remaining topping and red sanding sugar as desired and let cool on the pan for 10 minutes. Remove to a wire rack to continue cooling.