Famous Snickerdoodle Cookies
Why I Love This Recipe
Enjoy this German classic. My Aunt Angela was born & raised there, this is her recipe.
Nutrition Facts
Famous Snickerdoodle Cookies
18 Servings
Amount Per Serving
Calories 220.6
Total Fat 10.8 g
Saturated Fat 6.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.2 g
Cholesterol 51.2 mg
Sodium 110.9 mg
Potassium 85.7 mg
Total Carbohydrate 29.9 g
Dietary Fiber 0.7 g
Sugars 19.4 g
Protein 2.2 g
Ingredients You'll Need
2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, softened
2 large eggs
4 teaspoons cinnamon
Directions
Preheat the oven to 350 F.
Grease cookie sheets.
Sift together the flour, the cream of tartar, the baking soda, and the salt.
Using an electric mixer, beat together the butter and 1 1/2 cups of the sugar.
Add and continue beating, the eggs.
Beat flour mixture into butter mixture, until smoothly incorporated.
Pull off pieces of the dough and roll between the palms to form generous 1 1/4-inch balls.
Roll in a mixture of 1/4 cup of sugar, and the cinnamon.
Space about 2 3/4 inches apart on sheets.
Bake 1 pan at a time, in the upper third of the oven for about 8 to 11 minutes, or until the cookies are light golden brown around the edges. Rotate sheets half way through baking for even browning.
Transfer sheets to wire racks and let stand after cookies firm up slightly, 1 to 2 minutes.
Then, transfer the cookies to wire racks and cool thoroughly.
Cool cookie sheets between batches or cookies may spread too much.
Store, airtight, for 10 days, or freeze up to one month.
Makes about 3 dozen
