Recipe courtesy of Byron Talbott
Recipe courtesy of Byron Talbott
Watch how to make this recipe.
Snickerdoodles
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 15 to 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 43 mg
- Sodium
- 48 mg
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 15 to 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 232
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 43 mg
- Sodium
- 48 mg
Ingredients
Dough:
Cinnamon Sugar Coating:
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Directions
- Combine the butter with the brown sugar and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla paste. Mix on medium speed until thoroughly combined, about 2 to 3 minutes.
- Scrape down the sides of the bowl with a rubber spatula, then add the flour, cream of tartar and baking powder. Mix on medium-low speed until the dough is slightly tacky, 3 to 4 minutes.
- Roll the dough into 1-inch balls and set aside.
- Make the cinnamon sugar coating: Place the granulated sugar and cinnamon in a medium bowl and stir to combine.
- Roll each dough ball in the cinnamon sugar coating then transfer to 2 baking sheets lined with parchment or a silicone baking mat, spacing them 3 to 4 inches apart. Bake at 350 degrees F until the edges are crispy and firm and the center is slightly soft, 10 to 15 minutes. Just keep in mind that the longer you bake the cookies the crispier they’ll become.
- Remove from the oven, let cool for 10 minutes, preferably on wire racks, then it’s time to enjoy!
