Grandma’s Christmas Snickerdoodles – A Holiday Classic That Melts in Your Mouth

These Christmas Snickerdoodles are soft, buttery, and coated in cinnamon-sugar magic. A cherished family recipe passed down through generations, they’re the kind of cookie that disappears faster than you can say “Happy Holidays!”

Introduction: A Cookie Full of Memories

Every family has that one holiday recipe that brings everyone to the kitchen. For us, it’s these Christmas Snickerdoodles. My grandma made them every December, and the moment they came out of the oven, the whole house smelled like cinnamon and sugar. We could never stop at just one—and honestly, we never tried.

These cookies are everything you want in a holiday treat: soft and chewy on the inside, lightly crisp on the edges, and rolled in a sparkling cinnamon-sugar coating that gives them their signature crackled top. They’re simple to make, require no fancy ingredients, and come together in under 30 minutes. Whether you’re baking for a cookie exchange, Santa’s plate, or just a cozy night in, these snickerdoodles are sure to become a new tradition.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

Dry Ingredients:

• All-purpose flour (2½ cups)
  The base of the cookie—provides structure and chew.
• Baking powder (2 tsp)
  Gives the cookies a gentle lift and soft texture.
• Salt (½ tsp)
  Balances the sweetness and enhances the warm spices.
• Ground nutmeg (½ tsp)
  Adds a subtle holiday warmth and depth.

Wet Ingredients:

• Salted butter (1 cup / 2 sticks, softened)
  Adds richness and flavor—salted butter enhances the sweet-spice balance.
• White sugar (2 cups, divided)
  Sweetens the dough and creates the signature cinnamon-sugar coating.
• Eggs (2 large)
  Bind the dough and contribute to the chewy texture.

For the Cinnamon-Sugar Coating:

• Cinnamon (2 tsp)
  The star of the show—warm, fragrant, and festive.
• White sugar (½ cup)
  Creates that classic sparkly, crackled finish.

Optional: Add a pinch of cardamom or ginger to the coating for a spiced twist.

Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or tablespoon
• Cooling rack
• Oven

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground nutmeg

Set aside.

Step 3: Cream the Butter & Sugar

In a large mixing bowl:

• Beat 1 cup softened salted butter with 1½ cups white sugar until light and fluffy—about 2–3 minutes.

This step is key to creating a soft, tender cookie.

Step 4: Add the Eggs

Add 2 large eggs, one at a time, beating well after each addition.

This ensures a smooth, cohesive dough.

Step 5: Combine Wet & Dry

Gradually add the dry ingredients to the butter mixture.

Mix until a soft dough forms—don’t overmix.

Cover and chill the dough for 30 minutes to make it easier to handle and enhance the flavor.

Step 6: Make the Cinnamon-Sugar Coating

In a small bowl, mix:

• ½ cup white sugar
• 2 tsp ground cinnamon

Optional: Add a pinch of nutmeg or cardamom for extra holiday flair.

Step 7: Shape the Cookies

Using a cookie scoop or tablespoon, roll dough into 1¾-inch balls.

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

Place on prepared baking sheets, spacing about 3 inches apart to allow for spreading.

Step 8: Bake

Bake for 9–10 minutes, or until:

• Edges are set
• Tops are crackled and lightly golden

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Perfect for:

• Holiday cookie exchanges
• Edible gifts
• Santa’s cookie plate
• Cozy nights with hot cocoa

Pair with:

• A mug of spiced chai or peppermint mocha
• A scoop of vanilla ice cream
• A drizzle of white chocolate or caramel

Presentation Tip: Stack in clear cellophane bags tied with festive ribbon for a charming homemade gift.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Chip Snickerdoodles

Fold in mini chocolate chips before baking.

Citrus Spice

Add orange or lemon zest to the dough for a bright twist.

Frosted Snickerdoodles

Top with cream cheese frosting and a sprinkle of cinnamon sugar.

Vegan Version

Use plant-based butter and egg replacer—still soft and delicious.

Storage and Make-Ahead Tips

• Make-Ahead: Dough can be made and chilled for up to 48 hours.
• Refrigerate: Store baked cookies in an airtight container for up to 1 week.
• Freeze: Freeze dough balls or baked cookies for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.

Tip: Store with parchment between layers to prevent sticking.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~160
• Protein: ~2g
• Carbohydrates: ~20g
• Fat: ~8g
• Sugar: ~12g
• Sodium: ~90mg
• Fiber: ~0.5g

These cookies are:

• Soft and chewy
• Warmly spiced
• Perfectly portioned
• Great for sharing

Final Thoughts

These Christmas Snickerdoodles are more than just cookies—they’re a warm, cinnamon-scented hug in every bite. Whether you’re gifting them, sharing them, or sneaking one with your morning coffee, they’re sure to bring joy to your holiday season.