By entertainingwithbeth.com
Snickerdoodle Cookies
7 steps
Prep:25minCook:11min
This Snickerdoodle Cookie Recipe is the perfect combination of buttery cinnamon goodness with just a touch of crispness around the edges. Soft and chewy and so addictive!
Updated at: Wed, 07 Feb 2024 03:56:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
35
High
Nutrition per serving
Calories398.7 kcal (20%)
Total Fat20.6 g (29%)
Carbs50.2 g (19%)
Sugars28.9 g (32%)
Protein4.1 g (8%)
Sodium212.7 mg (11%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat oven to 350F (176C) degrees.
Step 2
Cream together the butter and sugar with an electric mixer until light and fluffy. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.
Step 3
In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Then add the dry mixture to your butter mixture in thirds until well combined.
Step 4
Then in a small bowl combine the sugar and cinnamon until combined.
Step 5
There is no need to refrigerate the dough! It's better if you bake right away, they will spread out nicer that way.
Step 6
Portion out the dough with a 2” (5 cm) ice cream scooper. Roll in the cinnamon sugar. And place 5 dough balls on a parchment lined cookie sheet to allow room to spread.
Step 7
Bake for 11-13 minutes. Until tops are cracked and cookies are golden brown around the sides.
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