Snickerdoodle cookies

 
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Snickerdoodle Cookies

Ingredients

  • 2 1/2 c. all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 c. (2 sticks) butter, softened
  • 1 1/4 c. granulated sugar, divided
  • 1/2 c. packed brown sugar
  • 2 large eggs
  • 1 tbsp. ground cinnamon
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Directions

40 minutes
  • 1Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
  • 2In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes.
  • 3Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined.
  • 4In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon.
  • 5Using a medium cookie scoop, scoop and roll the dough into 1 1/2"-inch balls, then roll balls in cinnamon sugar. Arrange about 2" apart on prepared baking sheets.
  • 6Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.
 

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