A true classic, these cookies are scrumptious, still warm out of the oven with hot cocoa or tea.
- Prep time: 20 min
- Makes: 40 cookies
- Cook time: 12 min
- Potassium*.40 mg
- Saturated Fat.3 g
- Fat.5 g
- Cholestérol.20 mg
- Carbohydrates.15 g
- Fibre.0 g
- Sugars.8 g
- Protein.2 g
- Sodium.50 mg
|1 cup / 250 ml||softened butter|
|1 cup / 250 ml||granulated sugar|
|1/3 cup / 75 ml||packed light brown sugar|
|2 tsp / 10 ml||vanilla extract|
|2||Naturegg Nestlaid Large Eggs|
|3 cup / 750 ml||all-purpose flour|
|2 tsp / 10 ml||cream of tartar|
|1 tsp / 5 ml||ground cinnamon|
|1/2 tsp / 2 ml||baking soda|
|1/4 cup / 50 ml||granulated sugar|
|1 tbsp / 15 ml||ground cinnamon|
Preheat oven to 350°F (180°C).
Beat butter, granulated and brown sugars and vanilla until fluffy; scraping bowl as needed. Add eggs, one at a time, beating until well combined.
Blend flour with cream of tartar, cinnamon and baking soda; add to mixer and beat on low just until a thick dough forms.
Cinnamon Sugar: Blend sugar with cinnamon in a shallow bowl; set aside.
Use a level 1 1/2 tbsp (#40) cookie scoop to portion and form dough into balls. Roll in cinnamon sugar to coat. Place coated cookie balls on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. Flatten cookies slightly with the back of a measure. Sprinkle any remaining cinnamon sugar over top.
Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.
• Snickerdoodles get their unique flavour from the use of cream of tartar as a leavener; it is readily available in the spice section of your supermarket.
• Don't have a cookie scoop? Scoop mounded 1 tablespoon measures to portion out cookies.
• If using unsalted butter, add 1/2 tsp/2 ml salt to the flour mixture.
• Store cookies in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
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