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Snickerdoodles

Snickerdoodles

By Beatrice Guidi
0’ Prep time
0’ Cook time
0’ Total time
79 Calories
56 Serving

Summary

With their whimsical name and iconic tangy flavor, who can resist a snickerdoodle?
Beatrice Guidi 0 Followers

Step by Step

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Step 1

Preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
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Step 2

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
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Step 3

In the bowl of an electric mixer, beat the butter with 1½ cups of the sugar until smooth and creamy, 1 to 2 minutes. Add the eggs and beat until combined. Add the flour mixture and mix on low speed until the dough comes together. Using your hands, gather the dough into a ball and wrap in plastic wrap (dust your hands with flour if the dough is sticky); refrigerate until firm, at least 30 minutes.
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Step 4

In a small bowl, mix together the remaining two tablespoons of sugar and the cinnamon. Pinch off tablespoons of dough and shape into 1-inch balls. Roll the balls in the cinnamon-sugar and place on the prepared baking sheets about 2 inches apart. Bake for 8 to 9 minutes, shifting the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
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    390 one
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