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
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
Directions
Preheat oven to 350°F (180°C).
Beat butter, granulated and brown sugars and vanilla until fluffy; scraping bowl as needed. Add eggs, one at a time, beating until well combined.
Blend flour with cream of tartar, cinnamon and baking soda; add to mixer and beat on low just until a thick dough forms.
Cinnamon Sugar: Blend sugar with cinnamon in a shallow bowl; set aside.
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.
Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.
Tips
• 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.
• Don't have a cookie scoop? Scoop mounded 1 tablespoon measures to portion out cookies.
• If using unsalted butter, add 1/2 tsp/2 ml salt to the flour mixture.
• Store cookies in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
Tips: Shell Eggs
For classically poached eggs: Bring a shallow pan of water with 1 tbsp/15 ml white vinegar to a gentle simmer for firm egg whites.