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Snickerdoodle Cookies Recipe
Servings: 36
Ingredients
Snickerdoodle Dough
- 2 ¾ cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, just softened
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ⅓ cup sugar
- 2 tablespoons cinnamon
Instructions
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Preheat oven to 350°F.
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In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
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In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
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Add dry ingredients to wet ingredients and mix well.
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In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cinnamon.
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Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.
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Place 2 inches apart on an ungreased cookie sheet.
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Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
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Notes
Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can if you’d like. (Refer to the picture above for more notes).
CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.
CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.
NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick (puffy) or flat.
Nutrition
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 1mg
Website assets for McCormick US
Chocolate Chip Cookies Recipe
15m
PREP TIME
8m
COOK TIME
274
CALORIES
10
INGREDIENTS
INGREDIENTS 30 (2-Cookie) Servings
- Step1
- 3 1/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups butter, softened
- 1 1/4 cups granulated sugar
- 1 cup firmly packed light brown sugar
- 2 eggs
- 4 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 package (12 ounces) semi-sweet chocolate chips
- 1 cup chopped walnuts, optional
INSTRUCTIONS
- 1Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts, if desired.
- 2Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- 3Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- 4For a spooky twist this Halloween, turn chocolate chips into spiders! Before baking, press a few extra chocolate chips into the top of each cookie. Remove hot baked cookies from the oven and let stand 2 to 3 minutes. Using a toothpick, draw 8 spider legs on each exposed chocolate chip by pulling the melted chocolate out into squiggly lines.
NUTRITION INFORMATION
(per Serving)
Calories
274
Total Fat
14g
Cholesterol
34mg
Sodium
172mg
Carbohydrates
34g
Fiber
1g
Protein
3g
