American Snickerdoodle Sugar Cookies
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 215, total fat 10 G., saturated fats 6 G., proteins 2 G., carbohydrates 30 G., fiber 1 G., cholesterol 43 mg, sodium 117 mg, sugar 18 G.
Calories 215, total fat 10 G., saturated fats 6 G., proteins 2 G., carbohydrates 30 G., fiber 1 G., cholesterol 43 mg, sodium 117 mg, sugar 18 G.
If you're looking for a simple, delicious cookie recipe, this is it. It uses just a few ingredients that you probably already have in your kitchen. But the key ingredient in Snickerdoodle cookies is cinnamon. It's generously sized, yet the flavor isn't overpowering.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour
- 2 tsp cream of tartar
- 1 teaspoon of baking soda
- 3/4 teaspoon coarse salt
- 220 g softened unsalted butter
- 1 and 3/4 cups granulated sugar
- 2 large eggs
- 1 tbsp. ground cinnamon
- Special equipment: 1.5 tbsp dough spoon.
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Recipes with similar ingredients: premium flour, eggs, cream of tartar, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 200°C and line several baking sheets with parchment paper.
- In a large bowl, combine the flour, cream of tartar, baking soda, and salt. In the bowl of a stand mixer, beat the butter with 1.5 cups of sugar until light and fluffy, about 3–5 minutes. Then beat in the eggs. Reduce the mixer speed to low and gradually beat in the flour mixture until smooth.
- In a small bowl, combine the remaining 1/4 cup sugar and cinnamon. Using a 1.5 tablespoon scoop, form the dough into balls. Roll each ball between your hands until smooth, then roll in the cinnamon sugar, coating thoroughly.
- Place the balls on the prepared baking sheets, spacing them 6 cm (2.5 in) apart. Bake until golden brown around the edges, 8–9 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
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