The Best Snickerdoodle Recipe
Thick, soft and cinnamony sweet, this is the best snickerdoodle recipe around. Bakery-style with homemade cinnamon chips!
Servings: 20
Calories: 447kcal
Ingredients
- 2 3/4 cups all purpose flour 358 grams
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon baking powder 3 grams
- 2 teaspoons cream of tartar 6 grams
- 1 cup European style butter room temperature
- 1 1/2 cups white granulated sugar 300 grams
- 1 large egg
- 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
- 1/2 tablespoon lemon juice 6 grams
- 1 1/4 cups homemade cinnamon chips
- 1/4 cup white granulated sugar
- 2 teaspoons cinnamon
Instructions
- In a small bowl, stir together flour, baking soda, baking powder and cream of tartar. Set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
- Fold in the cinnamon chips.
- Scoop the dough into about 20 1-1/2" inch balls.
- In a small bowl, combine the 1/4 cup sugar and 2 teaspoons cinnamon. Roll the dough balls in the cinnamon/sugar mixture and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.
- Refrigerate the cookies for at least 1 hour.
- Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
- Store in an airtight container.
Notes
The calories shown are based on the recipe making 20 large cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 447kcal | Carbohydrates: 75g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 172mg | Potassium: 84mg | Sugar: 61g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.9mg