Homemade Snickerdoodle Cookies
Votes: 7
Time: 35 min.
Complexity: easily
Quantity: 48 cookies
Complexity: easily
Quantity: 48 cookies
Cinnamon sugar is the key ingredient in Snickerdoodles, a popular American sugar cookie made with butter, sugar, flour, and egg whites. Unlike traditional sugar cookies, however, these can have a cracked appearance. Knead the dough thickly and roll it into balls, then roll them in a sugar-cinnamon mixture before baking. In the oven, the balls spread into flatter cookies, while the cinnamon sugar caramelizes, creating a crisp, cracked crust and releasing an indescribable aroma. This is the essence of this simple yet delicious cookie. Snickerdoodles are usually baked in large quantities, especially during the winter and holidays, when they quickly disappear with a warming drink.
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:
- 0.5 cup salted butter, softened
- 0.5 cups margarine
- 1.5 tbsp. + 2 tbsp. sugar
- 2 medium eggs
- 2 and 3/4 cups premium flour
- 2 tsp cream of tartar
- 1 teaspoon of baking soda
- 1/4 teaspoon fine salt
- 2 tsp ground cinnamon
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large bowl, beat the butter, margarine, 1.5 cups sugar, and eggs with a mixer on medium speed until smooth and creamy, 1-2 minutes. Separately sift the flour, cream of tartar, baking soda, and salt and stir into the butter mixture. In a small bowl, combine the remaining 2 tablespoons sugar and cinnamon.
- Form the dough into 4 cm diameter balls (1 tablespoon per ball) and roll each ball in cinnamon sugar. Place on ungreased baking sheets, spacing them 5 cm apart.
- Bake two baking sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the baking sheets halfway through. Transfer the cookies to a wire rack and cool. Bake the remaining dough balls in the same manner. Store cookies in an airtight container..
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