Classic Snickerdoodle Cookies
User Reviews
5.0
162 reviews
Excellent
Classic Snickerdoodle Cookies
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Soft and fluffy Snickerdoodle Cookies are full of comfort and deliciousness. Covered in cinnamon sugar, no one can resist these sweet, flavorful cookies.
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Ingredients
- 1 ¾ cup all-purpose flour 210g
- 1 teaspoon cream of tartar 6g
- ½ teaspoon baking soda 4g
- ¼ teaspoon kosher salt 1g
- ½ cup unsalted butter softened (113g)
- ¾ cup granulated sugar 150g
- 1 egg at room temperature
- 1 teaspoon ground cinnamon 2.5g
- 1 ½ tablespoons granulated sugar 25g
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Instructions
- In a medium bowl, stir together the flour, cream of tartar, baking soda and kosher salt. (These are your dry ingredients.) Set aside.
- In another bowl, cream together the softened butter, ¾ cup granulated sugar and the egg with a hand mixer (or a stand mixer) until light and fluffy.
- Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
- Cover with plastic wrap, and refrigerate for at least one hour.
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or a nonstick baking mat. Set aside.
- Combine the additional granulated sugar (1 ½ tablespoons) and the cinnamon in a small bowl. Stir to combine.
- Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then plop them into the sugar-cinnamon mixture.
- Gently roll the cookie dough in the sugar-cinnamon mixture until coated, then transfer to the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
- Transfer to a wire rack, and let cool, then enjoy.
Notes
- The recipe can be doubled for more cookies. You can also make 1T cookies, though this will change the bake time.
- Store at room temperature for 3-4 days in an airtight cookie container.
- How to freeze the cookie dough: Freeze in rounds on a wax-paper lined cookie sheet. Transfer to a freezer bag once frozen solid. Roll the dough in the cinnamon-sugar mixture when ready to bake, and bake frozen for 11-12 minutes, or a little longer.
Nutrition Information
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Serving
1cookie
Calories
108kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
27mg
(9%)
Sodium
65mg
(3%)
Nutrition Facts
Serving: 16(1.5T) cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 27mg | 9% |
| Sodium | 65mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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