Snickerdoodles
Recreate my mom's amazing snickerdoodles that blend cream of tartar and nutmeg for an unforgettable treat.
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Equipment
Ingredients
- 1 cup Butter, softened
- 1½ cups Sugar
- 2 Eggs
- 2¾ cups Flour
- 1 tsp Baking soda
- 2 tsp Cream of tartar
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
Rolling sugar- Separate from the dough recipe
- 2 tbps Sugar
- 1 tsp Cinnamon
Instructions
- In a large mixing bowl, cream butter and sugar.
- Add the eggs and stir to combine.
- Add flour, baking soda, cream of tartar, nutmeg and cinnamon.
- Stir to mix all ingredients to form the dough.
- Cover the dough and refrigerate for 1-2 hours.
- Preheat the oven to 350℉.
- In a small bowl, combine 2 tbsp of sugar and 1 tsp of cinnamon.
- Remove the dough from the refrigerator.
- Roll the dough into 1 tbsp balls. Drop the dough balls into the cinnamon sugar and coat before placing on to the sheet pan. Keep unused dough in the refrigerator between batches.
- Bake the snickerdoodles for 10 minutes.
- Remove the sheet pan from the oven and allow to cool for 2 minutes on the pan before cooling on the wire rack.
- These can be served 10 minutes after baking and can be stored in an airtight container for up to a week.
Nutrition
Serving: 1cookieCalories: 150kcal
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