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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (42g) Recipe makes 24 servings |
||
| Calories 181 | ||
| Calories from Fat 74 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 137mg | 5% | |
| Potassium 66mg | 1% | |
| Total Carbohydrate 25.4g | 8% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 14.1g | ||
| Protein 2.1g | 4% | |
Ingredients
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
Directions
1
Preheat oven to 350°F.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
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.6
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.7
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.8
Coat by gently rolling balls of dough in the sugar mixture.9
Place on chilled ungreased cookie sheet, and bake 10 minutes.10
Remove from pan immediately.
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Featured Reviews for This Recipe
From: TinkerToy
On Jul 6, 2009
This is the softest snickerdoodle I've ever tasted! But it's not doughy and gooey- just light and absolutely tender! I didn't have cream of tartar, so I omitted it. But next time I want to try adding 1 tsp of key lime juice- yum! I also only had one egg, so I added 2 Tbsp water to my wet ingredients, and 1 Tbsp powdered egg to the dry ingredients. Worked out great- I'll never go back to my old recipe. This one's a keeper. Thanks Juju Bee
From: Chef #1301795
On Jun 21, 2009
Yummy! This was and is the best recipe for snickerdoodles! Crisp on the outside, soft on the inside. A definite keeper!
From: Family of four
On Dec 16, 2005
Yes, these are soft and delicious. However, I must be snickerdoodle impaired b/c it took me until the very last bit of dough to figure this recipe out. The cookies MUST be measured into heaping teaspoon or tablespoons (depending on preference) to turn out. My first few rounds of dough turned out still doughy in the middle. But, once I reduced the size of the cookies they were excellent. They even cracked on the top. So, don't make the same mistake I did. Make the cookies small! I also had to adjust the temp to 360 degrees for my tempermental oven. These cookies are incredibly soft and the dough is amazing once I figured it out! Thanks!
From: cookiebaker
On Aug 18, 2004
These taste like the cookies my grandmother baked for me 45 years ago when I was very young. I've always searched for the recipe thinking it was a sugar cookie. Grandma never called it a snickerdoodle! Thanks for the memory!
ideas from Recipezaar
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