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Classic Snickerdoodles

Ingredients

  • 1 cup 250 ml (2 sticks) unsalted butter at room temperature
  • 1 1/2 cups 375 ml sugar
  • 2 eggs
  • 2 cups 500 ml all-purpose flour
  • 2 teaspoons 10 ml cream of tartar
  • 1 teaspoon 5 ml baking soda
  • 1/4 teaspoon 1 ml salt

Coating

  • 3 tablespoons 45 ml sugar
  • 2 teaspoons 10 ml cinnamon
  • Makes about 4 dozen

Instructions

  1. 1) In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time and mix until well blended.
  2. 2) In separate bowl sift together flour, cream of tartar, baking soda, and salt and mix well. Gradually add the flour mixture to the creamed mixture until the dough is smooth. Cover the dough and chill for one hour.
  3. 3) Preheat oven to 375 degrees (F) (190 degrees C). Lightly grease cookie sheets. (I use parchment. A Silpat would be great, too!)
  4. 4) Shape dough into 1 inch (2.5 cm) balls. Combine the sugar and cinnamon and roll the balls in the mixture. Place 2 inches (5 cm) apart on cookie sheets. Bake for 10-11 minutes, until edges are golden.
  5. 5) Transfer sheets to wire racks and let stand until cookies are firm, about two minutes. Then transfer cookies with a spatula to wire racks to cool completely.