Snickerdoodles
User Reviews
5
Snickerdoodles
Description
These Snickerdoodles begin by blending unsalted butter and granulated sugar until light and fluffy, then mixing in egg and vanilla extract for moisture and flavor. The dry ingredients include all-purpose flour, cream of tartar, baking soda, salt, and optional nutmeg, which is folded into the wet mixture. The dough is portioned into balls then rolled evenly in a cinnamon and sugar coating that forms a sweet, slightly crunchy crust when baked.
Baking at a high temperature (400°F) causes the cookies to puff in the middle and set around the edges, giving them their distinctive soft and chewy texture. Cooling briefly on the baking sheet before transferring to a wire rack helps maintain their shape. The cinnamon-sugar coating delivers a classic sweet spice finish that defines Snickerdoodles.
These cookies are good for everyday baking and store well at room temperature in an airtight container for up to a week. For thicker cookies with a puffier texture, chilling the dough before baking helps control spreading.
Ingredients
For the Cookies:
- 1 tick butter at room temperature, unsalted
- ¾ cup granulated sugar
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- pinch nutmeg optional
For the Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Mix the coating sugar and cinnamon together in a small bowl. Preheat the oven to 400˚F and line two rimmed sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for 3 minutes at medium speed, or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula and add egg and vanilla. Mix at medium speed for about 1 minute.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg (if using). Add the dry ingredients to the butter mixture and mix at low speed until the flour has been incorporated.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 9 dough balls on each prepared baking sheet about 2 inches apart. Roll into even balls, then coat each in the cinnamon sugar mixture. Bake for 10-12 minutes, or until the cookies puff in the middle and set around the edges.
- Let cool on the sheet for about 1 minute before transferring to a wire rack to cool completely.
Notes
- Store completely cooled Snickerdoodles in an airtight container at room temperature for up to one week to maintain freshness.
- For thicker, fluffier cookies, chill the dough in the refrigerator for about an hour before baking to reduce spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 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 | 24mg | 8% |
| Sodium | 68mg | 3% |
| Potassium | 45mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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