Classic Snickerdoodle Cookies Recipe
Servings: 48 cookies
Ingredients
- 1 Cup Unsalted Butter softened or 1/2 cup shortening 1/2 cup butter
- 1 1/2 Cups Sugar
- 2 Large Eggs slightly whisked
- 1 1/2 teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 1/2 teaspoon Salt
- 4 Tablespoons Sugar
- 4 teaspoons Cinnamon
Instructions
- Heat the oven to 375 degrees.
- Line a baking sheet with parchment or a silpat.
- In the bowl of a standing mixer, beat the butter and the sugar for 3 minutes.1 Cup Unsalted Butter, 1 1/2 Cups Sugar
- Add the eggs and vanilla and beat again for a few seconds.2 Large Eggs, 1 1/2 teaspoons Vanilla Extract
- In a separate bowl, whisk together the flour, baking soda, cream of tartar and salt.3 Cups All-Purpose Flour, 1 teaspoon Baking Soda, 2 teaspoons Cream of Tartar, 1/2 teaspoon Salt
- Add to the wet ingredients and beat for 30 seconds.
- In a small bowl, mix the sugar and cinnamon.4 Tablespoons Sugar, 4 teaspoons Cinnamon
- Roll the dough into balls then roll in the cinnamon sugar. At this point you can bake or refrigerate for 30 minutes.
- Place on baking sheet and bake for 8-9 minutes or until cracks just start to appear.
- They will crack more as they cool.
Notes
Store in an airtight container or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 50mg | Potassium: 34mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg