Snickerdoodles – a delicious recipe with butter, sugar, eggs, egg yolks, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter with sugar until light and fluffy in medium-sized bowl.
2
Beat in whole eggs and yolks.
3
Sift flour with baking soda and nutmeg.
4
Add to batter.
5
Fold in nuts.
6
Cover and refrigerate at least 1 hour but not longer than overnight.
7
Roll into teaspoon-sized balls and place on buttered cookie sheet.
8
Gently flatten with bottom of glass dipped in sprinkling mixture, then lightly sift additional mixture over each cookie with spoon.
9
Bake at 350u00b0 for 10 to 12 minutes or until bottoms are lightly done, not brown.
10
Remove from cookie sheet while still warm and cool on wax paper-covered rack.
11
Store in airtight container with a couple pieces of bread in the bottom.
2064
kcal
Calories
104
g
Fat
252
g
Carbs
39
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 c. (2 sticks) unsalted butter, 1 1/2 c. sugar, 2 large whole eggs, 2 egg yolks, and more.
Yes, Snickerdoodles 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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