My favorite cinnamon cookies recipe for the Christmas season are this easy snickerdoodle recipe. They have the perfect shortbread consistency and flavor to make you happy during the holiday season.
If you're in the mood for Christmas cookies then you'll definitely have to add this delicious cinnamon-flavored shortbread cookie recipe to your to-do list because we all love snickerdoodle cookies.
These chewy snickerdoodle cookies are very popular and no one can resist this shortbread, soft and chewy cookies, especially with homemade hot chocolate this winter.
These easy snickerdoodle cookies are flavored with cinnamon and rolled in a cinnamon and sugar mixture which gives them a nice golden color.
The particularity of these cookies is that they are made with a rather unusual ingredient in the cookie making, cream of tartar with the addition of baking soda that gives them that quilted look and a slightly tangy flavor.
But don't worry if you don't have any you can still make a batch of snickerdoodle recipes for Christmas, because I give you the optional tip that allows you to do without the cream of tartar.
Snickerdoodle cookies without cream of tartar
The traditional recipe has the particularity of using an ingredient not very usual in shortbread recipes. It gives it a tangy taste and makes its texture more chewiness, it is the cream of tartar.
This is an ingredient that is often seen in meringue recipes because it will help stabilize the whites.
But it is possible to make this recipe and make it just as good by removing this ingredient and replace it with the same amount of white vinegar or fresh lemon juice.
Snickerdoodle dough is very easy to make and although you may think they are similar to shortbread cookies, their texture is still very different.
We can see this difference already in its composition because they contain more leavening agent which will help the dough to push to the cooking and give this soft texture but also in the mode of preparation.
Indeed we incorporate more air during the creaming of the butter and the sugar in addition to the action of the cream of tartar (or baking powder) which will give more soft and delicious cookies.
Ingredient and substitutions
- Butter: Use unsalted butter at room temperature Instead of salted butter to control the amount of salt added, you can also use brown butter for even tastier cookies.
- Sugar: A mixture of white granulated sugar and a flavored sugar such as brown sugar or cane sugar.
- Egg: Medium to large egg, especially at room temperature, for a nice, even batter.
- Flour: White wheat flour or a gluten-free flour blend.
- leavening agent: Baking soda is preferred, but you can substitute baking powder.
- Salt and vanilla: A pinch of salt and vanilla extract is essential to bring out all the flavors.
- Cream of tartar: The traditional recipe is made with cream of tart but if you don't have any you can replace it with the same amount of white vinegar or fresh lemon juice.
Cinnamon Sugar Topping
Use a mixture of granulated sugar that is not too fine and will adhere well to the dough with ground cinnamon. The more you put in, the more colorful the cinnamon sugar mixture will be.
⚠️ You will find the quantities of the ingredients and the complete instructions in the recipe card at the end of the page.
How to make easy snickerdoodle cookies recipe
1 - Cookies batter
- In a medium bowl, combine flour, cream of tartar, baking soda and salt.
- In a separate bowl, cream butter with the granulated sugar and brown sugar whit a hand mixer at medium speed for about 2 to 3 minutes until creamy.
- Add the egg and liquid vanilla extract and beat again for 1 minute to incorporate.
- Then add the flour mixture and mix gently with a soup spatula just until the mixture is smooth.
- Cover with plastic wrap and let stand for 30 minutes in the refrigerator.
Tip: Be careful not to overmix after adding the dry ingredients to get soft and chewy snickerdoodles cookies.
2 - Cinnamon sugar
- In a medium bowl, place granulated sugar and cinnamon ground spices.
- Mix with a tablespoon to get a nice smooth mixture.
Tip: You can make the recipe without the cinnamon, your cookies will simply be rolled in sugar.
3 - Cookie dough balls
- Take the dough out of the fridge and form balls of chilled dough between your hands.
- Roll the dough balls in the bowl containing the cinnamon sugar mixture and place the balls on a cookie sheet covered with baking paper and separate by about 2 inches / 5 cm to give them space to puff up during baking.
Tip: Roll the balls in the cinnamon sugar twice so that they are well coated with sugar.
4 - Baking
- Preheat oven to 175°C and bake cinnamon snicker doodles for 8 to 12 minutes. (Depending on the diameter)
- Remove the cookies from the oven and let them cool for a few minutes before moving them from the baking sheet and letting them cool completely on a wire rack.
- Enjoy with a nice cup of homemade hot chocolate.
Tip: Be careful with the baking, to keep the cookies soft, do not overbake them or they will be dry. They are ready when they have a nice golden color and are still a little soft, they will firm up as they cool.
Storage and Freeze instructions
At room temperature: These cinnamon shortbread cookies can be stored at room temperature for several weeks. And to keep them fresh, they should be stored in a storage box with an airtight lid
Freeze: You can also freeze snickerdoodle cookies for a very long time if you put them in storage bags after cooking and when they are completely cooled. And place in your freezer for up to 3 months.
Defrosting: Just let them thaw gently at room temperature.
Tips for a successful recipe.
- Right temperature: For a very homogeneous cookie dough, don't use cold butter, put it in the microwave for a few moments to soften it quickly and put the egg under hot water.
- Cream butter and sugar: At least for 2 minutes and with an electric mixer to incorporate a lot of air and have a creamy texture.
- Do not over-mix: Especially after adding the dry ingredients, to keep its soft, chewy texture as much as possible.
- Don't overcook: The more they are overcooked the less soft they will be and the more dry they will be, the better they are when they are still a little soft when they come out of the oven, they will firm up as they cool.
Question about this cookies
Cream of tart has a leavening action like baking powder, it is usually used to stabilize egg whites in meringue recipes. It also gives a slightly tart taste.
If they are baked too long they will be too dry and hard in the mouth. Be careful with the cooking time, they will be better if they are a little less baked.
Chilled cookie dough makes better cookies after baking and they will also taste better because the dry ingredients will have absorbed the liquid ingredients well.
More Christmas cookies
- Snowflake gingerbread cookies
- Gingerbread men cookies
- Iced Gingerbread cookies
- Chocolate crinkle cookies
- Linzer cookies
- Christmas sugar cookies with royal icing
- Spritzgebäck cookies
- Mini gingerbread house recipe
- White chocolate shortbread sandwich cookies
- Nutella Linzer Cookies
More cinnamon recipes
- Swedish cinnamon buns
- Chocolate cinnamon roll
- Homemade cinnamon rolls
- Cinnamon pie
- Cinnamon sugar pretzel
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