Snickerdoodles

A true classic, these cookies are scrumptious, still warm out of the oven with hot cocoa or tea.

  • Prep time: 20 min
  • Makes: 40 cookies
  • Cook time: 12 min

Nutritional Information

  • Calories
    .
    110
  • Potassium*
    .
    40 mg
  • Saturated Fat
    .
    3 g
  • Fat
    .
    5 g
  • Cholestérol
    .
    20 mg
  • Carbohydrates
    .
    15 g
  • Fibre
    .
    0 g
  • Sugars
    .
    8 g
  • Protein
    .
    2 g
  • Sodium
    .
    50 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1 cup / 250 ml softened butter
1 cup / 250 ml granulated sugar
1/3 cup / 75 ml packed light brown sugar
2 tsp / 10 ml vanilla extract
2 Naturegg Nestlaid Large Eggs
3 cup / 750 ml all-purpose flour
2 tsp / 10 ml cream of tartar
1 tsp / 5 ml ground cinnamon
1/2 tsp / 2 ml baking soda
Cinnamon Sugar:
1/4 cup / 50 ml granulated sugar
1 tbsp / 15 ml ground cinnamon

Directions

  1. Directions

  2. Preheat oven to 350°F (180°C).

  3. Beat butter, granulated and brown sugars and vanilla until fluffy; scraping bowl as needed. Add eggs, one at a time, beating until well combined.

  4. Blend flour with cream of tartar, cinnamon and baking soda; add to mixer and beat on low just until a thick dough forms.

  5. Cinnamon Sugar: Blend sugar with cinnamon in a shallow bowl; set aside.

  6. Use a level 1 1/2 tbsp (#40) cookie scoop to portion and form dough into balls. Roll in cinnamon sugar to coat. Place coated cookie balls on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. Flatten cookies slightly with the back of a measure. Sprinkle any remaining cinnamon sugar over top.

  7. Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.

Tips

  1. • Snickerdoodles get their unique flavour from the use of cream of tartar as a leavener; it is readily available in the spice section of your supermarket.

  2. • Don't have a cookie scoop? Scoop mounded 1 tablespoon measures to portion out cookies.

  3. • If using unsalted butter, add 1/2 tsp/2 ml salt to the flour mixture.

  4. • Store cookies in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

This recipe was made with:

Naturegg Nestlaid

From a hen’s nesting area to your home.

Learn More

Tips: Shell Eggs

Add a teaspoon of baking soda to the water before boiling, to make hard cooked eggs easier to peel.

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