Snickerdoodles Cookie
Need a lacto ovo vegetarian hor d'oeuvre? Snickerdoodles Cookie could be a super recipe to try. One serving contains 93 calories, 1g of protein, and 4g of fat. This recipe serves 48 and costs 10 cents per serving. A mixture of flour, butter, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 38 minutes. 24 people have tried and liked this recipe. It is brought to you by She Wears Many Hats. Overall, this recipe earns an improvable spoonacular score of 4%. Similar recipes are Holiday Snickerdoodles (Cookie Exchange Quantity), Great Food Blogger Cookie Swap: Snickerdoodles with White Chocolate Chunks, and Snickerdoodles.
Servings: 48
Preparation duration: 30 minutes
Cooking duration: 8 minutes
Ingredients:
1 teaspoon baking soda
8 ounces butter, room temperature
2 teaspoons cream of tartar
2 large eggs
2¾ cups all-purpose flour
1¾ cups granulated sugar, divided
2 tablespoons + 1 teaspoon ground cinnamon, divided
½ teaspoon salt (if using salted butter omit)
Equipment:
hand mixer
baking sheet
mixing bowl
whisk
oven
wire rack
Cooking instruction summary:
Preheat oven to 350-degrees F. Line baking sheets with baking parchment or silicone baking mats.In a bowl, whisk together flour, cream of tartar, baking soda, salt and 1 teaspoon of cinnamon. Set aside.In a small bowl, mix together 2 tablespoons ground cinnamon and cup sugar. Set aside.In a mixing bowl, using an electric mixer, beat remaining 1 cups sugar and butter on medium for 2 minutes, until smooth and slightly fluffy. Scrape down bowl as needed. Add eggs and beat until smooth.Stir in flour mixture; beat until combined. If time permits, wrap and chill dough for about an hour, or up to overnight.Working quickly shape dough into 1-inch balls (about 1 tablespoon of dough/ball). If dough is sticky/mushy and not holding shape, wrap and place in refrigerate to firm up. Roll each dough ball in cinnamon/sugar mixture to coat. Place about 2-inches apart on prepared baking sheets. Wrap remaining dough and place in refrigerator until ready to bake.Bake for 8-9 minutes at 350-degrees F until set. Let cool on baking sheet for 2 minutes, then transfer to cooling rack.
Step by step:
1. Preheat oven to 350-degrees F. Line baking sheets with baking parchment or silicone baking mats.In a bowl, whisk together flour, cream of tartar, baking soda, salt and 1 teaspoon of cinnamon. Set aside.In a small bowl, mix together 2 tablespoons ground cinnamon and cup sugar. Set aside.In a mixing bowl, using an electric mixer, beat remaining 1 cups sugar and butter on medium for 2 minutes, until smooth and slightly fluffy. Scrape down bowl as needed.
2. Add eggs and beat until smooth.Stir in flour mixture; beat until combined. If time permits, wrap and chill dough for about an hour, or up to overnight.Working quickly shape dough into 1-inch balls (about 1 tablespoon of dough/ball). If dough is sticky/mushy and not holding shape, wrap and place in refrigerate to firm up.
3. Roll each dough ball in cinnamon/sugar mixture to coat.
4. Place about 2-inches apart on prepared baking sheets. Wrap remaining dough and place in refrigerator until ready to bake.
5. Bake for 8-9 minutes at 350-degrees F until set.
6. Let cool on baking sheet for 2 minutes, then transfer to cooling rack.
Nutrition Information:
covered percent of daily need
Related Videos:
How to Make Snickerdoodles - Homemade Snickerdoodle Cookie Recipe
Chewy Snickerdoodle Cookies| The Bomb Diggity Kind
Snickerdoodle Apple Cookies | Simply Bakings
