Snickerdoodle Cookies
User Reviews
5
Snickerdoodle Cookies
Description
The dough blends room-temperature butter with sugar and eggs, incorporating flour leavened with cream of tartar and baking soda to create a tender, slightly tangy base. Once chilled, the dough is shaped into balls and rolled in a cinnamon-sugar mixture, which bakes into the classic cracked cinnamon crust of snickerdoodles.
Baked at a high temperature, the cookies develop lightly golden edges while maintaining a soft center. After baking, they rest briefly on the sheet before cooling on a rack to finish setting. This recipe yields around 12 per baking sheet.
Snickerdoodles freeze well. Store baked cookies in a freezer bag or freeze dough balls for baking fresh later. Eating them directly from the freezer offers a cool, chewy treat.
Ingredients
- 8 ounces butter at room temperature, unsalted
- 1 ¾ cups sugar divided
- 2 egg large
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ tablespoons ground cinnamon
Instructions
- Cream together the butter and 1 ½ cups sugar in a stand mixer until smooth, about 2-3 minutes.
- Add the eggs, making sure to scrape down the sides of the mixing bowl. Add the flour, cream of tartar, salt and baking soda and mix on low until everything is incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 400 degrees
- Combine the remaining ¼ cup of sugar and cinnamon in a small bowl. Scoop out 2 tablespoons worth of dough and roll the dough into a ball and roll into the sugar. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
- Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.
Notes
- Refrigerate dough for at least 2 hours to improve texture and flavor.
- Cookies freeze well; store baked cookies or dough balls in airtight containers.
- Eating cookies straight from the freezer offers a pleasant texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 51mg | 2% |
| Potassium | 44mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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