Snickerdoodles

Snickerdoodles

Based on 11 ratings
tnr.bpa

tnr.bpa

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

10 min

Resting

60 min

Ingredients

2Servings
38⅞ g
flour
¼ tsp
cream of tartar
tsp
baking soda
tsp
salt
25 g
unsalted butter
¼
eggs
40 g
sugar
½ tsp
ground cinnamon
MetricImperial

Utensils

3 bowls, rubber spatula, hand mixer with beaters, ice cream scoop, baking sheet, oven, wire rack

How-To Videos

homemade-cultured-butter

Homemade cultured butter

Nutrition per serving

Cal254
Fat11 g
Protein3 g
Carb35 g
  • Step 1/2

    In one bowl, sift together flour, cream of tartar, baking soda, and salt. Using a hand mixer, beat together butter and part of the sugar in another bowl until light and fluffy. Continue beating in eggs until well blended. Mix the flour mixture into the butter mixture until smooth and incorporated. Refrigerate the dough for approx. 1 hr. or until chilled and firm.
    • 38⅞ g flour
    • ¼ tsp cream of tartar
    • tsp baking soda
    • tsp salt
    • 25 g unsalted butter
    • ¼ eggs
    • 33⅓ g sugar
    • 2 bowls
    • rubber spatula
    • hand mixer with beaters

    In one bowl, sift together flour, cream of tartar, baking soda, and salt. Using a hand mixer, beat together butter and part of the sugar in another bowl until light and fluffy. Continue beating in eggs until well blended. Mix the flour mixture into the butter mixture until smooth and incorporated. Refrigerate the dough for approx. 1 hr. or until chilled and firm.

  • Step 2/2

    Combine sugar and cinnamon in a bowl. Using an ice cream scoop, scoop out thick mounds of dough. Roll each in the mixture of sugar and cinnamon. Transfer to a baking sheet and leave room for each cookie to spread out while baking. Bake at 180°C/350°F for approx. 8-11 min. in the upper part of the oven, until golden brown. Let them cool down for approx. 2 min. before transferring to a wire rack to finish cooling. Enjoy!
    • 6⅔ g sugar
    • ½ tsp ground cinnamon
    • ice cream scoop
    • bowl
    • baking sheet
    • oven
    • wire rack

    Combine sugar and cinnamon in a bowl. Using an ice cream scoop, scoop out thick mounds of dough. Roll each in the mixture of sugar and cinnamon. Transfer to a baking sheet and leave room for each cookie to spread out while baking. Bake at 180°C/350°F for approx. 8-11 min. in the upper part of the oven, until golden brown. Let them cool down for approx. 2 min. before transferring to a wire rack to finish cooling. Enjoy!

  • Enjoy your meal!

    Snickerdoodles

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