Snickerdoodles

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

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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
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.

• 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.

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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.