Snickerdoodles
Servings: 20 cookies
Calories: 62kcal
Soft, chewy snickerdoodles with a cinnamon-sugar coating and a hint of tang. Easy to make, warm, and perfectly spiced for any occasion!
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Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¼ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon milk
For rolling:
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In another bowl, cream the softened butter and sugar until smooth and fluffy.
- Add the egg yolk, vanilla extract, and milk to the butter mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Roll the dough into 12 equal balls, then roll each ball in the cinnamon-sugar mixture.
- Place the balls on the baking sheet, spacing them out slightly. Gently flatten each cookie with your hand or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are set and the cookies are slightly puffed. Let them cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 29mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 0.002mg | Calcium: 4mg | Iron: 0.3mg
