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Snickerdoodle Cookie
Created by: Howcan Team
Ingredients
- 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 white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, sift together 2 3/4 cups of flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a large bowl, cream together 1 cup of softened butter and 1 1/2 cups of white sugar until smooth. Beat in 2 eggs and 1 teaspoon of vanilla extract.
- Gradually stir in the dry ingredients until well blended.
- In a small bowl, mix together 2 tablespoons of white sugar and 2 teaspoons of ground cinnamon.
- Shape the dough into 1-inch balls, and roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls 2 inches apart on ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
The Snickerdoodle cookie has a rich history dating back to 19th century New England. This beloved treat is known for its soft, chewy texture and delightful cinnamon-sugar coating. The name "Snickerdoodle" is thought to have Dutch or German origins, and the cookie has become a staple in American baking. Renowned chefs and home bakers alike have put their own spin on this classic, adding unique ingredients or techniques to make it their own. Today, the best versions of this cookie can be found in cozy bakeries and cafes across the United States, where the perfect balance of cream of tartar and cinnamon is key to achieving that signature tangy flavor. Whether enjoyed with a glass of milk or a cup of coffee, the Snickerdoodle cookie continues to bring joy to dessert lovers everywhere.
25 min
24
120 calories
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