- Yield : About 6 dozen
- Servings : 70
- Prep Time : 40m
- Cook Time : 6m
- Ready In : 60m
This information is per serving.
Calories from Fat24
Serving Size:1 cookie
Snickerdoodles are a crisp cookie bursting with cinnamon flavor. They are easy to make and can be stored for months.
Snickerdoodles are a refrigerated rolled cookie. The dough must be refrigerated about 2 hours or overnight to make rolling easier. Snickerdoodle dough can also be frozen six month or more and thawed when ready to bake.
Other Cookie Recipes
- 1 tablespoon (15 ml) granulated sugar
- 1 tablespoon (15 ml) ground cinnamon
- 8 oz (225 g) margarine, butter, or shortening
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) pure vanilla extract
- 2 3/4 cups (390 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 2 teaspoons (10 ml) cream of tartar
- Non-stick cooking spray
Method of Preparation
Comine 1 tablespoon of sugar and cinnamon in a small bowl
Using a hand or stand mixer, cream butter and gradually add sugar beating until well combined. Add eggs and beat until light and fluffy. Stir in vanilla extract.
Sift together flour, soda, and cream of tartar. Add to creamed mixture and beat on low or mix with a spoon until thoroughly combined.
Chill dough 2 hours or overnight.
Preheat oven to 400°F (205°C). Lightly spray 3 or more baking sheet with non-stick spray or line with parchment paper.
Shape dough into 1-inch (2.5 cm) balls and place on baking sheets. Roll each ball in the sugar/cinnamon mixture and place 2 inches (5 cm) apart on baking sheet.
Bake 6 to 8 minutes or until lightly browned. Transfer to wire racks to cool.