Ingredients with Measurements:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
3. In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the butter mixture and mix until just combined.
6. In a small bowl, mix together the sugar and cinnamon.
7. Using a cookie scoop or spoon, form dough into 1 1/2-inch balls.
8. Roll each ball in the cinnamon sugar mixture until coated.
9. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are lightly golden.
11. Remove from the oven and let cool on the baking sheets for 5 minutes.
12. Transfer the cookies to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories per serving: 180
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 40mg
- Sodium: 105mg
- Total carbohydrates: 24g
- Dietary fiber: 0g
- Sugars: 14g
- Protein: 2g
Substitutions for ingredients:
- If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough for extra crunch.
- Replace the cinnamon sugar coating with a mixture of cocoa powder and powdered sugar for a chocolate twist.
Tips and tricks:
- Don't overmix the dough or the cookies will be tough.
- Chill the dough for 30 minutes before rolling into balls to make it easier to handle.
- Use a cookie scoop to ensure all cookies are the same size for even baking.
Storage instructions:
- Store cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat cookies, place them in a 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
- Serve cookies on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle extra cinnamon sugar on top of the cookies for a festive touch.
Pairings:
- Serve with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
- These cookies are perfect on their own, but you can serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for an additional 15 minutes before baking.
Food safety advice:
- Always wash your hands and surfaces before and after handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Snickerdoodles are a traditional American cookie that originated in the 1800s.
Flavor profiles:
- These cookies are sweet and buttery with a warm cinnamon flavor.
Serving suggestions:
- Serve these cookies as a sweet treat after dinner or as a snack with a cup of coffee.
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