SNICKERDOODLES
Snickerdoodles
​2 3/4 cups (675 mL) all-purpose flour
2 tsp (10 mL) cream of tartar
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
3 tbsp (40 mL) granulated sugar
2 tbsp (25 mL) cinnamon
1 cup (250 mL) salted butter, softened
1 1/2 cups (375 mL) granulated sugar
2 large eggs
1 tsp (5 mL) vanilla

1. Preheat oven to 400ºF (200ºC).
2. Combine flour, cream of tartar, baking soda and salt in a bowl; set aside.
3. Combine 3 tbsp (40 mL) sugar and cinnamon in a bowl; set aside.
4. Using medium speed of an electric mixer, beat together butter and 1 1/2 cups (375 mL) sugar until fluffy.  Beat in eggs, one at a time, until blended.  Beat in vanilla.
5. Stir in flour mixture until combined.  Cover and refrigerate for up to 1 hour or until firm enough to handle.
6. Shape dough into 1 inch (2.5 cm) balls.  Roll balls in cinnamon mixture.
7. Place balls 2 inches (5 cm) apart on greased cookie sheets.
8. Bake for 8 – 10 minutes or until tops of cookies are cracked.
9. Let cookies stand for 5 minutes on cookie sheets.
10. Remove from cookie sheets and cool on racks.
11. Store in an airtight container in a cool dry place for up to 1 week.  May be frozen. Makes about 5 1/2 dozen.

Nutritional analysis per cookie:
67 calories, 3 g fat, 0.8 g protein, 9.5 g carbohydrate, 0.3 g fibre, 65 mg sodium

 
Last updated on January 23, 2018