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Snickerdoodle recipe

Snickerdoodle recipe

This is a timeless snickerdoodle recipe that yields cookiesboasting a crispy exterior and a moist, chewy interior
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Course: Cookies
Cuisine: American
Keyword: Snickerdoodle recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Calories: 124kcal

Ingredients

  • 1 cup Unsalted Butter (softened)
  • 1 ½ cups Sugar
  • 2 large Eggs
  • 2 tsp Vanilla
  • 2 ¾ cup Flour
  • 1 ½ tsp Cream of Tartar
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • Cinnamon-Sugar Mixture:
  • ¼ cup Sugar
  • 1 ½ tbsp Cinnamon

Instructions

  • Please preheat theoven by setting it to 350 degrees.
  • Take a large mixingbowl and cream the butter and sugar for 4-5 minutes until it becomes light andfluffy. Before adding the eggs and vanilla, make sure to scrape the sides ofthe bowl. Cream for an additional 1-2 minutes.
  • Stir the flour, creamof tartar, baking soda, and salt until they are evenly combined, taking carenot to overmix.
  • Blend in a smallbowl, blend cinnamon and sugar.
  • If you have enoughtime, you can refrigerate the dough for 20-30 minutes before shaping it intosmall, round and smooth balls. Next, coat the balls completely with thecinnamon-sugar mixture by dipping them in it. For an extra coating, use a spoonto cover the cookie balls again. If you prefer flatter snickerdoodles, pressdown on the center of each ball before placing them in the oven. This techniqueprevents them from puffing up too much in the middle.
  • Place the parchmentpaper-lined baking sheet in position and proceed to bake for a period of 9-11minutes. Allow some time for cooling on the baking sheet before transferringthe baked goods from the pan.

Nutrition

Calories: 124kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 51mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Calcium: 6mg | Iron: 1mg