Snickerdoodles

A true classic, these cookies are extra scrumptious, still warm out of the oven with hot cocoa or tea.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 ml	softened butter
1 cup / 250 ml	granulated sugar
1/3 cup / 75 ml	packed light brown sugar
2 tsp / 10 ml	vanilla extract
2	Naturegg Nestlaid, large eggs
3 cup / 750 ml	all-purpose flour
2 tsp / 10 ml	cream of tartar
1 tsp / 5 ml	ground cinnamon
1/2 tsp / 2 ml	baking soda
Cinnamon Sugar:
1/4 cup / 50 ml	granulated sugar
1 tbsp / 15 ml	ground cinnamon

Preheat oven to 350°F (180°C).
Beat butter, granulated and brown sugars and vanilla until fluffy; scraping bowl as needed. Add eggs, one at a time, beating until well combined.
Blend flour with cream of tartar, cinnamon and baking soda; add to mixer and beat on low just until a thick dough forms.
Cinnamon Sugar: Blend sugar with cinnamon in a shallow bowl; set aside.
Use a level 1 1/2 tbsp (#40) cookie scoop to portion and form dough into balls. Roll in cinnamon sugar to coat. Place coated cookie balls on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. Flatten cookies slightly with the back of a measure. Sprinkle any remaining cinnamon sugar over top.
Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.

Snickerdoodles get their unique flavour from the use of cream of tartar as a leavener; it is readily available in the spice section of your supermarket.
Don't have a cookie scoop? Scoop mounded 1 tablespoon measures to portion out cookies.
If using unsalted butter, add 1/2 tsp/2 ml salt to the flour mixture.
Store cookies in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

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