Irresistible German Snickerdoodles
Finding a cookie recipe that feels special but doesn't require a ton of fancy techniques or hard-to-find ingredients can be tough.
A recipe from
Maria Arnold
Ingredients
Yields 4 servings
Snickerdoodles
- 1 tsp baking soda
- 1.5 cups sugar
- 0.5 tsp salt
- 2 tsp cream of tartar
- 1 cup softened butter (I use Kerrygold unsalted butter)
- 2.75 cups sifted flour (I prefer King Arthur all-purpose flour)
- 2 eggs (room temperature)
- 3 tbsp sugar
- 2 tsp ground cinnamon (freshly ground preferred for more flavor)
Method
7 steps
- 1
SNICKERDOODLES
- 2
In a large mixing bowl, beat the softened butter and 1 1/2 cups sugar together for 3-4 minutes until the mixture is light, fluffy, and pale in color.
- 3
Add the room temperature eggs one at a time to the creamed mixture, beating well after each addition.
- 4
In a separate bowl, whisk together the sifted flour, cream of tartar, baking soda, and salt. Gently fold this dry mixture into the wet ingredients until just combined. Cover the dough and refrigerate for at least 1 hour, or up to overnight.
- 5
Preheat your oven to 350°F and prepare the cinnamon sugar coating by mixing the 3 tablespoons sugar with 2 teaspoons of freshly ground cinnamon in a shallow bowl.
- 6
Remove the chilled dough from the refrigerator and roll it into 1-inch balls. Roll each ball in the cinnamon sugar coating until evenly covered, then place on parchment-lined baking sheets about 2 inches apart.
- 7
Bake the cookies for 9-11 minutes at 350°F, until the edges are lightly golden but the centers still look slightly underdone. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
From the family
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