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 Free Run shell 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.
Naturegg Free Run
Eggs produced by free-roaming hens in open barns.
Learn MoreTips: Whipping
If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.