Christmas Snickerdoodles
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If you’re looking for a holiday cookie that’s classic, cozy, and just a little bit extra, these Christmas Snickerdoodles are it. They have everything you love about traditional snickerdoodles, like soft, chewy centers, buttery flavor, and that signature tang from the cream of tartar, but with a fun, sparkly twist that makes them perfect for the season (or any season, depending on the colors you use!).
These cookies get rolled in red, green, and white sanding sugar so they bake up bright, bold, and full of holiday cheer. They will definitely look impressive on a party tray, but take barely any extra effort, which is exactly the kind of cookie I’m trying to bake during this crazy, busy holiday season.
Plus, these snickerdoodles are a no-chill recipe, so they bake up in no time, making them great if you need a last-minute treat or are just craving a warm cookie after dinner!
If you love all things snickerdoodle, be sure to also try my Bakery Style Snickerdoodles, Gingerbread Snickerdoodles, Pumpkin Snickerdoodles, Apple Butter Snickerdoodles, Brown Butter Caramel Snickerdoodles, or my Classic Snickerdoodle Cookies.
Table Talk with Tawnie
Let’s be honest, friends, there are times for the fancy Christmas cookies (I’m looking at you, Espresso Martini Cookies and Cutout Sugar Cookies), and then there are the days when you just need something quick, easy, but still super cute. That’s where these Christmas Snickerdoodles come in! They’re no-chill, low-effort, and made with pantry staples, so you can pretty much whip them up on a whim. The red, green, and white sugar make them look like you tried way harder than you actually did, and deliver that fun and festive look without any extra effort!
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients).
- Cream of tartar: Provides the classic snickerdoodle tang and assists with leavening. When combined with baking soda, cream of tartar reacts to produce carbon dioxide gas. This reaction helps the cookies to rise and spread properly, giving them their characteristic texture and appearance.
- Eggs: Make sure your eggs are room temperature.
- Butter: Use barely softened unsalted butter. If the butter is left at room temperature for too long, the cookies will be flat. When you press your finger into the butter, it should barely leave an indent.
- Holiday-colored sanding sugars: These are the sanding sugars I used for rolling (red sugar, green sugar, and white sugar (or this one)). You can use all three colors, or pick 1 or 2, totally up to you. Or, just skip the colors and use regular granulated sugar. Also, feel free to add a small pinch of cinnamon into the sanding sugars to get that snickerdoodle cinnamon sugar vibe.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Whisk dry ingredients
In a medium bowl, whisk together dry ingredients.
Mix wet ingredients
Using a stand mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, mixing after each addition. Then mix in the vanilla bean paste.
Combine wet and dry ingredients
Combine the wet and dry ingredients and mix until just combined. Do not over-mix!
Scoop & roll
Scoop the dough and roll each ball in the holiday-colored sanding sugars then place on prepared baking sheet.
Bake and enjoy!!
Bake for 7-9 minutes. Sprinkle a little extra Christmas sugar on top for sparkle, let cool, then ENJOYY!! Aren’t they so cute?!
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. See this baking tip video for an easy tutorial.
- Slightly softened butter: Your butter is the right consistency when you press your finger into it, and it barely leaves an indent. If the butter is left at room temperature for too long and gets too soft, the cookies will be flat.
- Sugar stations: Set up a little “sugar station” with three small bowls, each filled with a different colored sugar. As you roll the dough balls, just move down the line and alternate colors. This helps keep things quick, easy, and super organized.
- Slightly underbake: Bake these cookies just until the edges look set, but the centers appear soft and slightly underdone. I always pull mine out at 7 minutes (but every oven is different). Do not over-bake because they will continue to set as they cool, and there’s nothing worse than a dry snickerdoodle!
Want perfectly circular cookies? While the cookies are still warm, place a circle cookie cutter or baking ring around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie helps to smooth out any uneven edges and make the cookies perfectly circular – which is just SO cute!
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Different holidays: Easily make these snickerdoodle cookies work for any holiday by just mixing up your sugar colors!
- Valentine’s Day: Use red and pink❤️🩷
- Easter: Yellow, purple, and pink💛💜🩷
- St. Patrick’s Day: Green and gold💚💛
- 4th of July: Red, blue, and white❤️💙🤍
- Halloween: Orange and black🧡🖤
- Thanksgiving: Orange and brown🧡🤎
The Holiday Cookie Series is back for the 2025 holiday season and full of festive, delicious ideas! From espresso martini cookies to iced oatmeal gingerbread cookies, there’s something for everyone!
Storage / Freezing
- Store these snickerdoodle cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 1½ Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.
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Christmas Snickerdoodles
Ingredients
- 3 cups all purpose flour (spooned and leveled)
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. fine salt
- 1/4 tsp. ground cinnamon
- pinch of ground cardamom
- 1 cup butter (unsalted, just barely softened*)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 Tbsp. vanilla bean paste (or vanilla extract)
- Christmas red/green/white sugar for rolling (I use: red sugar, green sugar, and white sugar (or this one))
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat oven to 350°F. Line a few baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and cardamom. Set aside.3 cups all purpose flour, 2 tsp. cream of tartar, 1 tsp. baking soda, 1/2 tsp. fine salt, 1/4 tsp. ground cinnamon, pinch of ground cardamom
- Cream the butter and sugars: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the mixing bowl as needed.1 cup butter, 1 cup granulated sugar, 1/2 cup light brown sugar
- Add eggs: Add the eggs one at a time, mixing well after each addition.2 large eggs
- Mix in vanilla: Mix in the vanilla bean paste.1 Tbsp. vanilla bean paste
- Combine wet and dry: Add the dry ingredients to the bowl and mix on low until just combined. Do not overmix.
- Scoop and roll: Using a 1½ tablespoon cookie scoop, scoop and roll each ball in the holiday-colored sanding sugars to fully coat. I like to set up a little station with 3 bowls and place each sugar in a bowl and alternate colors as I go. Also, feel free to add a small pinch of cinnamon into the sanding sugars to get that snickerdoodle cinnamon sugar vibe.Christmas red/green/white sugar for rolling
- Bake: Place cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 7-9 minutes, or until edges look set but centers appear soft and slightly underdone. I always pull mine out at 7 minutes. Do not overbake because they will continue to set as they cool, and there’s nothing worse than a dry snickerdoodle! Start Timer
- Finish: If needed, cookie-scoot into perfect circles using a round cutter right after baking. Sprinkle a little extra Christmas sugar on top for sparkle. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. ENJOYY!! Aren’t they so cute?!
Notes
- *Butter: If the butter is left at room temperature for too long, the cookies will be flat. When you press your finger into the butter, it should barely leave an indent.
- To store: Store these snickerdoodle cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 1½ Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
