Snickerdoodles
HB-8343 · Hand-built original · American
Soft butter cookies made with cream of tartar and vanilla, rolled in cinnamon sugar before baking so they crackle on top.
AmericanDessert0 minAbout 1 1/2 dozen cookies2373 kcalVegetarianHigh Fiber
Main ingredient: cinnamon
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:1quantities adjust to match
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter (1¼ sticks), at room temperature
- ¾ cup granulated sugar, plus 2 tablespoons
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Method
- Whisk the flour, cream of tartar, baking soda and kosher salt together in a bowl.
- Beat the room-temperature butter with the ¾ cup of granulated sugar until pale and fluffy, then beat in the egg and vanilla extract.
- Stir the dry ingredients into the butter mixture until a soft dough forms, then chill the dough briefly so it is easy to roll.
- Combine the remaining 2 tablespoons of sugar with the ground cinnamon in a shallow dish.
- Roll the dough into balls, coat each one thoroughly in the cinnamon sugar and space them out on lined baking sheets.
- Bake the snickerdoodles at 350°F for 10 to 12 minutes, until the edges are set and the tops have cracked, then cool them on the sheet before moving them.
Total: 0h 35m
Nutrition (per serving, where published)
2373 kcalCalories
26.7 gProtein
301 gCarbs
122.4 gFat
73.6 gSaturates
12.7 gFibre
1.4 gSugars
1933 mgSodium
491 mgCholesterol
1180 mgPotassium
240 mgCalcium
10.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data