Snickerdoodle Cookies – a delicious recipe with butter, sugar, eggs, flour, cream of tartar, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4
Blend dry ingredients into butter mixture.
5
Put directly into cookie press or if too soft, place in refrigerator for ~5 min.
6
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl and sprinkle onto cookies once on cookie sheet.
7
Place cookie press onto ungreased cookie sheet and turn/squeeze handle to desirable size.
8
Bake 10-15 min or until bottom edge begins to turn golden brown.
9
Allow cookies to cook on baking sheet and then place on cooling rack to cook thoroughly before placing in bag/air tight container.
10
(if placed in bag/container too soon then condensation will form and cause cookies to be soggy)
1130
kcal
Calories
53
g
Fat
153
g
Carbs
16
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, 1 1/2 cups sugar, 2 large eggs, 2 3/4 cups flour, 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.
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