Snickerdoodle Recipe

• servings: 36 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

Snickerdoodle Dough

2¾ cups all-purpose flour

2 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, (just softened)

1½ cups sugar

2 eggs

1 teaspoon vanilla extract

Cinnamon Sugar Coating

⅓ cup sugar

2 tablespoons cinnamon

Directions

Preheat oven to 350°F.

In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.

In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.

Add dry ingredients to wet ingredients and mix well.

In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.

Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture - twice.

Place 2 inches apart on an ungreased cookie sheet.

Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

Notes

If you don’t have shortening, you can use butter. But bake for 12 minutes. Don’t make large balls.

Nutrition

• Serving Size: 1 cookie
• Calories: 125 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.2 g
• Cholesterol: 23 mg
• Sodium: 67 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 0.5 g
• Total Sugars: 10 g
• Protein: 1 g