Description
A classic snickerdoodle cookie recipe featuring a soft and chewy texture with a cinnamon-sugar coating.
Ingrédients
L'échelle
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, cream of tartar, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Form the cookie dough into balls and roll in the cinnamon-sugar mixture.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, until edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to one week.
- For softer cookies, bake for a shorter time.
- You can chill the dough for 30 minutes to make it easier to handle.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 120
- Sucre: 10g
- De Sodium: 50mg
- La graisse: 6g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 17g
- La fibre: 0g
- La protéine: 1g
- Le taux de cholestérol: 30mg
Mots-clés: snickerdoodle cookie recipes, cookies, dessert, baking