Snickerdoodles

Snickerdoodles
David Prince 
five_whole_stars
Click a Star to Rate This Recipe
preparation
25
minutes
cooking
205
minutes
Makes 60 cookies

Ingredients

3
cups
all-purpose flour, spooned and leveled
1
teaspoon
baking soda
2
teaspoons
cream of tartar
1/2
teaspoon
kosher salt
1
cup
(2 sticks) unsalted butter, at room temperature
1/2
cup
light brown sugar
1 1/4
cups
granulated sugar
2
large eggs
2
teaspoons
pure vanilla extract
2
teaspoons
ground cinnamon

Directions

  1. Heat oven to 375° F. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  2. With an electric mixer, beat the butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
  3. In a shallow bowl, combine the cinnamon and the remaining ¼ cup of granulated sugar. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the cinnamon sugar mixture and place on parchment-lined baking sheets, spacing them 2 inches apart.
  4. Bake until the edges are golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Susan Sugarman
December 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Protein 1 g
  • Carbohydrate 11 g
  • Sugar 6 g
  • Fiber 0 g
  • Fat 3 g
  • Sat Fat 2 g
  • Sodium 41 mg
  • Cholesterol 15 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments