Snickerdoodles

Simple, quick, cheap. How many cookies are this easy? I mixed and baked them last week while waiting for bread to rise. Just about everybody likes cinnamon, so these please even picky eaters.

You can mix and bake these right away. No need to refrigerate the dough before baking, or roll out and cut and generate a whole bunch of dirty dishes. This recipe will make about 30 cookies using a #40 scoop, just enough for a few after school snacks and a few for the freezer. Kids can help make them. Let them roll the doughballs in cinnamon sugar and put them on a parchment lined cookie sheet.

– Joan, 28 February 2020

snickerdoodles1

  • 1 cup (227 grams) butter, at room temperature
  • 1½ cups (288 grams) sugar
  • 2 eggs
  • 2¾ cups (258 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cream of tartar
  • cinnamon and sugar mix (5 parts sugar, 1 part cinnamon)

Preheat oven to 400°F.

Whisk together the flour, baking soda, salt, and cream of tartar and set aside. Beat butter and sugar together, then beat in eggs. Add flour mixture and mix till all is incorporated.

Scoop out walnut-sized balls, roll in cinnamon-sugar, and bake on a parchment-lined cookie sheet for 12-14 minutes.

See how easy that was?

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