Snickerdoodle Cookies
Soft, chewy American spiced sugar cookies rolled in cinnamon sugar with cream of tartar for the signature tang.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 190°C (375°F) and line a small baking tray with parchment. Beat softened 40g butter and 50g caster sugar until pale and fluffy, about 1 minute. Beat in egg yolk and 0.5 tsp vanilla extract. Add 75g flour, 0.5 tsp cream of tartar, 0.25 tsp baking soda, and a pinch of salt; mix with a spatula until soft dough forms. Combine 1 tbsp caster sugar and 1 tsp ground cinnamon in a small bowl.
Bake
Divide dough into 4 equal balls and roll each firmly in the cinnamon sugar mixture to coat completely. Place spaced apart on the tray. Bake at 190°C for 8–10 minutes until edges are just set, tops are cracked, but centres remain soft. Cool on the tray for 3 minutes as they firm up.
Plate
Divide cookies between plates, 2 per person, and serve warm.
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