Holiday Snickerdoodles are a soft and chewy cookie rolled in a delightful cinnamon, ginger, nutmeg sugar. Snickerdoodle cookies with a holiday Gingerbread twist perfect for Christmas baking.
In a large bowl, cream the butter and sugar using an electric hand whisk
Add the egg and vanilla extract and whisk to combine.
In another bowl, mix the flour, baking soda, cream of tartar and salt.
Add the flour mix to wet ingredients and whisk to form the dough.
Chill the dough in the fridge for 2 hours
In the meantime, combine the granulated sugar with spices to form the sugar for rolling.
Pre-heat oven to 350°F and line a baking tray with parchment paper and spray lightly with cooking spray.
Form 1 tbsp of dough into balls, roll them twice in the spiced sugar and place 2 inches apart on tray. Flatted the top of the balls a little to allow the cookies to flatten well during baking.
Bake for 10-12 minutes, until lightly golden brown.
Remove from the oven and cool on a wire rack to room temperature