Snickerdoodles
- Level: Easy
- Yield: 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 215
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 43
- Sodium
- 117
- Total: 30 min
- Active: 15 min
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon ground cinnamon
Directions
Special equipment:
a 1 1/2-tablespoon cookie scoop- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
- Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.