Snickerdoodles
Soft, buttery cinnamon-sugar cookies with lightly crackled tops and a gently tangy centre from classic cream of tartar. Batch yield: 36 cookies. One serving: 1 cookie, approximately 27 g after baking and cooling. Allow approximately 2 hours 30 minutes from starting to soften the butter until the final batch is completely cool. Prep time is total non-oven elapsed time: 30 minutes softening, 35 minutes active preparation, 30 minutes chilling and 25 minutes final-batch cooling. Preheating overlaps the dough chill. Earlier batches cool while later trays bake, so that overlapping cooling is not counted again. Cook time allows three sequential 10-minute tray batches; ovens may vary slightly. Appliances: Oven; Refrigerator; Electric hand mixer. Equipment: Three baking trays, approximately 33 × 45 cm each; Baking parchment; Digital kitchen scales; Measuring spoons; Large mixing bowl; Medium mixing bowl; Shallow coating bowl; Whisk; Flexible spatula; Dough scoop or tablespoon; Bowl cover; Wire cooling racks. Allergens: Contains wheat flour, butter made from milk, and eggs. Check packaged ingredients for any additional allergen or cross-contact warnings. Nutrition is estimated per cookie, including its cinnamon-sugar coating. Storage: Cool completely before storing. Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days; refrigeration will make the cookies firmer. Freeze baked cookies in an airtight freezer container for up to 3 months, separating layers with parchment. Thaw covered at room temperature for about 1 hour.
120 min
Prep
30 min
Cook
36
Serves
124
Calories
Macros · per serving
1g protein
17g carbs
6g fat
Ingredients
For 36 servings
- 227 g Unsalted butter
- 300 g Caster sugar for the dough
- 2 whole eggs, about 100 g without shells Large eggs
- 10 ml Vanilla extract
- 345 g Plain all-purpose flour
- 6 g Cream of tartar
- 5 g Baking soda
- 1.5 g Fine salt
- 50 g Caster sugar for coating
- 5 g Ground cinnamon
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 30 minutes, until it yields easily to gentle pressure but is not oily or melted. Bring the whole eggs to room temperature alongside it.
- 2
Line three baking trays, each approximately 33 × 45 cm (13 × 18 inches), with baking parchment. Weigh the remaining ingredients. Whisk the flour, cream of tartar, baking soda and salt together in a bowl.
- 3
Using an electric hand mixer, beat the softened butter and 300 g dough sugar in a large bowl for 2–3 minutes, until lighter and fluffy. Beat in the eggs one at a time, scraping down the bowl after each addition, then mix in the vanilla.
- 4
Add the flour mixture and mix on low speed just until the flour disappears. Finish with a spatula, scraping the bottom of the bowl to make a soft, evenly mixed dough. Cover and refrigerate for 30 minutes.
- 5
During the final 15 minutes of chilling, preheat the oven to 190°C conventional (375°F) or 170°C fan. Position a shelf in the centre. Stir the 50 g coating sugar and cinnamon together in a shallow bowl.
- 6
Divide all the chilled dough into 36 equal portions, approximately 27–28 g each. Roll into balls, then roll thoroughly in the cinnamon sugar. Use all the coating, gently pressing any remainder onto the tops. Arrange 12 cookies on each lined tray, leaving at least 7 cm between their centres. Gently press each ball into a thick disc about 4 cm wide.
- 7
Bake one tray at a time on the centre shelf for about 10 minutes per tray, baking all three trays sequentially for approximately 30 oven minutes in total. The cookies should be puffed and lightly cracked, with set edges and pale golden undersides. Their centres should look soft but no longer wet or glossy; avoid waiting for deeply browned tops.
- 8
Let each batch stand on its tray for 5 minutes before carefully transferring to wire racks. Continue with the remaining trays while earlier batches cool. Allow each batch about 20 further minutes on the racks, until completely cool. The cookies settle as they cool and retain a soft centre.
Cook it this week.
NeatEat plans Snickerdoodles — and the rest of your week — around your budget, groceries included.