If you’re craving a festive treat that’s both nostalgic and packed with holiday cheer, you’re going to adore this Chewy Christmas Snickerdoodle Cookies Recipe. I absolutely love how these cookies turn out chewy, buttery, and bursting with fun mix-ins like M&M’s and pretzels—making them perfect for sharing at holiday parties or cozying up by the fire. Stick with me, and I’ll share all the tips I’ve discovered so your batch comes out perfect every single time.
Why You’ll Love This Recipe
- Perfectly Chewy Texture: Thanks to browned butter and extra egg yolk, these cookies stay soft and chewy all through the holidays.
- Festive Mix-ins: Holiday M&M’s, chocolate chips, and crunchy pretzels add color, flavor, and great texture contrast.
- Family Favorite: My kids go crazy for these, and I love that they’re easy to make with simple pantry staples.
- Simple Yet Special: This recipe has little tricks like rolling in cinnamon sugar and adding M&M’s halfway through baking that make a big difference.
Ingredients You’ll Need
All the ingredients come together to create a perfect balance of buttery, sweet, and salty flavors. I recommend using good-quality butter and fresh baking soda to help the cookies rise just right.
- Salted butter: Browning one stick adds a nutty depth, while the other keeps the dough rich and creamy.
- Brown sugar: Adds moisture and a hint of caramel that keeps the cookies chewy.
- Eggs and egg yolk: Extra yolk means extra chewiness without dryness.
- Vanilla extract: This little boost rounds out the flavor beautifully.
- All-purpose flour: The sturdy base for structure and softness.
- Baking soda: Reacts with the brown sugar for tender rise and chew.
- Kosher salt: Balances sweetness and enhances all the flavors.
- Holiday M&M’s: Colorful and festive, but also add a sweet crunch. I like to use the holiday-themed ones for a festive touch.
- Mini pretzel sticks: Crushed for salty, crunchy surprises.
- Semi-sweet chocolate chips and dark chocolate chunks: Chocolate lovers’ dream combo—it melts just right inside the warm cookies.
- Granulated sugar and cinnamon: The classic snickerdoodle coating gives a sweet-spicy outside crust.
Variations
I love playing around with this recipe depending on what’s on hand or the occasion. Feel free to switch up the mix-ins or even try a gluten-free flour blend if that’s your jam. This cookie dough is pretty forgiving and inviting to creativity!
- Add nuts: I’ve tossed in chopped pecans or walnuts before, and they add a wonderful crunch and nutty flavor.
- Swap candies: Instead of holiday M&M’s, try red velvet chips or white chocolate chips to change up the look and taste.
- Make them dairy-free: Use dairy-free butter and dark chocolate chips labeled vegan; I’ve done this for friends with no issue.
- Spice it up: A pinch of nutmeg or ground ginger in the dough can bring in extra warm holiday vibes.
How to Make Chewy Christmas Snickerdoodle Cookies Recipe
Step 1: Brown the butter for that rich, toasty flavor
Start by melting one stick of salted butter in a skillet over medium heat. Watch carefully as it foams and starts to brown—this takes about 3-4 minutes. I like to swirl the pan occasionally so it browns evenly without burning. Once you see those golden-brown flecks and smell that nutty aroma, remove it from the heat. Transfer the browned butter to a heatproof bowl and pop it in the freezer for 10-15 minutes to cool without solidifying. This step is a game changer for chewy, flavorful cookies!
Step 2: Cream butter, sugars, and eggs
Preheat your oven to 350°F and line a baking sheet with parchment paper. Meanwhile, beat the remaining stick of room-temperature butter with the cooled browned butter and brown sugar until creamy and combined. You’ll want a smooth, fluffy texture here—that’s what traps air and gives the cookie lift. Next, beat in the eggs and an extra egg yolk one at a time, making sure each is fully incorporated before adding the next. Finish with the vanilla extract for that warm vanilla undertone.
Step 3: Mix dry ingredients and combine with wet
In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually add this to your wet mixture, stirring just until combined—don’t overmix or you’ll get tough cookies. Then fold in ¾ cup of the M&M’s, crushed pretzel sticks, semi-sweet chocolate chips, and dark chocolate chunks. The dough will feel thick and generous with mix-ins. I love how the pretzels break up in little pockets to give a salty surprise!
Step 4: Coat dough balls in cinnamon sugar
Mix the remaining granulated sugar and cinnamon in a small bowl. Using about 2-3 tablespoons per cookie, roll your dough gently into rounded balls and then roll them through the cinnamon sugar to coat. This adds that classic snickerdoodle crunch and spice on the outside that contrasts beautifully with the chewy center. Arrange dough balls about 3 inches apart on your parchment-lined baking sheet.
Step 5: Bake with an extra color and crunch boost
Bake the cookies for 8 minutes, then carefully rotate the pan for even baking. Here’s my favorite trick: push the reserved M&M’s into the tops of the warm cookies and bake them for an additional 2-3 minutes. This keeps the colors bright and the candy from melting away completely. Once done, let your cookies cool right on the baking sheet for a few minutes—they’ll set up perfectly and stay chewy.
Pro Tips for Making Chewy Christmas Snickerdoodle Cookies Recipe
- Cool the browned butter: Chilling it briefly prevents the dough from becoming too liquid-y and preserves the ideal texture.
- Don’t overmix flour: Stir until just combined to keep the cookies tender and chewy, not tough.
- Use parchment paper: It keeps cookies from spreading too much and makes cleanup a breeze.
- Add M&M’s after initial baking: This small step avoids burnt candy and keeps colors bright and festive.
How to Serve Chewy Christmas Snickerdoodle Cookies Recipe
Garnishes
I usually skip fancy garnishes because these cookies speak for themselves, but if you want to jazz them up, a light dusting of powdered sugar or a drizzle of melted white chocolate adds an elegant touch. Sometimes, I sprinkle crushed candy canes on top right after baking to add a peppermint pop that’s both festive and tasty.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, a mug of hot cocoa (extra marshmallows, please!), or even spiced eggnog when you’re feeling fancy. For parties, I like to serve them alongside a cheese platter or some fresh fruit to balance the sweetness.
Creative Ways to Present
One holiday season, I arranged these cookies on a festive platter lined with evergreen sprigs and little ornaments—it made a stunning centerpiece! For gifting, I stack a few tied with a red and white baker’s twine inside a clear box or tin. It’s charming and makes the cookies feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftover snickerdoodles in an airtight container at room temperature, and they stay chewy and delicious for up to 4 days. If you want to keep them fresh longer, placing a slice of bread in the container helps maintain moisture — the cookies absorb it, keeping them soft.
Freezing
If you want to bake ahead of time, you can freeze the raw cookie dough balls on a sheet pan and then transfer them to a zip-top bag. When you’re ready, bake straight from frozen by adding an extra minute or two to the baking time. I’ve done this when preparing for holiday parties and it’s such a time-saver!
Reheating
To enjoy leftovers warm, pop a few cookies in the microwave for about 10-15 seconds or heat them in a low oven (300°F) for 5 minutes. This revives their chewy texture and melty mix-ins perfectly. Just be careful not to overheat, or they can become dry.
FAQs
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Can I make these cookies without browned butter?
Yes, but browning the butter adds a rich, nutty flavor that really sets this Chewy Christmas Snickerdoodle Cookies Recipe apart. If you’re short on time, just use softened butter, but expect a slightly different taste and less depth.
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Why add the M&M’s after partially baking the cookies?
Pushing the M&M’s into the cookies midway prevents them from melting too much or burning on top, so they stay colorful and vibrant with a satisfying snap—plus, it helps them hold their shape better during baking.
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Can I use regular pretzels instead of mini pretzels?
Absolutely! Just crush regular pretzels into small pieces before folding into the dough. The crunchy salty bites are key to balancing the sweet mix-ins.
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How do I keep my Chewy Christmas Snickerdoodle Cookies soft after baking?
Store them in an airtight container at room temperature with a slice of bread inside—it helps retain moisture. Avoid refrigerating which can dry them out too quickly.
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Can this recipe be doubled for larger batches?
Definitely. I often double the recipe for holiday cookie swaps. Just keep an eye on baking times and use multiple baking sheets for even cooking.
Final Thoughts
Honestly, this Chewy Christmas Snickerdoodle Cookies Recipe has become a staple in my holiday baking repertoire because it’s both fun and failsafe. The chewy texture combined with the festive mix-ins makes these cookies a real crowd-pleaser that everyone asks for year after year. If you decide to make them, I’m sure you’ll get as hooked as I am—sharing them warmed up with a loved one is my favorite way to soak up some holiday magic. Happy baking!
Print
Chewy Christmas Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Christmas Snickerdoodles are a festive twist on the classic snickerdoodle cookie, featuring a delightful blend of holiday M&M’s, crunchy pretzels, and rich chocolate pieces. Browned butter adds a deep, nutty flavor while maintaining a soft and chewy texture perfect for holiday gatherings.
Ingredients
Butter and Sugar
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup light or dark brown sugar
Eggs and Flavorings
- 2 large eggs, plus 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Mix-ins
- 1 1/4 cups holiday M&M’s (divided: 3/4 cup mixed in dough, remaining for topping)
- 1 cup mini pretzel sticks, crushed
- 1 cup semi-sweet chocolate chips
- 1/3 cup dark chocolate chunks
Coating
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Brown the Butter: Add 1 stick of butter to a skillet over medium heat. Cook until it begins to brown and develop a nutty aroma, about 3-4 minutes. Remove from heat promptly and transfer the browned butter to a heatproof bowl. Chill in the freezer for 10-15 minutes to cool, but avoid freezing solid.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Make the Dough: In a mixing bowl, beat the remaining stick of room temperature butter with the cooled browned butter and brown sugar until fully combined. Add the eggs and egg yolk one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is creamy. Gradually add the flour, baking soda, and salt, mixing until just combined.
- Fold in Mix-ins: Gently fold in 3/4 cup of the holiday M&M’s, crushed pretzels, semi-sweet chocolate chips, and dark chocolate chunks to evenly distribute through the dough.
- Form Cookies: Combine the granulated sugar and cinnamon in a small bowl. Scoop 2 to 3 tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the cinnamon sugar mixture until coated. Arrange the dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading.
- Bake and Add Toppings: Bake in the preheated oven for 8 minutes. Then, carefully rotate the baking sheet for even baking and gently press the remaining M&M’s into the tops of the partially baked cookies. Return to the oven and bake for an additional 2-3 minutes until the edges are set but the centers remain soft.
- Cool and Store: Remove from the oven and let the cookies cool on the baking sheet for several minutes; they will continue to cook slightly as they rest. Enjoy them warm or transfer to an airtight container once fully cooled. Store at room temperature for up to 4 days.
Notes
- Do not overbake the cookies; they should remain soft and chewy in the center.
- Freezing the browned butter briefly ensures it doesn’t melt the other butter when mixed in, maintaining the right texture.
- You can substitute holiday M&M’s with regular M&M’s or other festive candies, but be mindful of melting behavior.
- For a crispier cookie, bake a minute or two longer, but watch carefully to avoid drying.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
