Snickerdoodle Cookies – a delicious recipe with flour, baking powder, salt, unsalted butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.
2
Sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. Chill dough for 1 - 2 hours.
3
Once dough has chilled, in a small bowl, combine remaining sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.
4
* #70 Scoop, overfilled
1124
kcal
Calories
52
g
Fat
154
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 3/4 cups flour, 2 teaspoons baking powder (or 2 teaspoons cream of tartar and 1 teaspoon baking soda), 1/4 teaspoon salt, 1 cup unsalted butter, softened 2 sticks, and more.
Yes, Snickerdoodle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
