Snickerdoodles Butter Only

• portions: 28 cookies
• temps actif: 45 minutes
• temps total: 55 minutes

Ingrédients

2 ½ cups (325g) all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (226g) unsalted butter at room temperature, see tips for salted

1 ½ cups (300g) granulated sugar

1/2 teaspoon vanilla extract

2 large eggs at room temperature

1/4 cup (50g) granulated sugar

1 ½ tablespoons ground cinnamon

Instructions

Make Cookie Dough

Sift or whisk flour, cream of tartar, baking soda, and salt together, then set aside.

In a large bowl, using a handheld mixer at medium speed beat the butter, sugar, and vanilla together until light and fluffy for 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment).

Reduce the speed to low, then add the eggs one at a time, beating well after each addition.

Scrape the sides and bottom of the bowl then add the flour mixture in three parts, mixing until it just disappears.

Wrap with plastic wrap and chill the cookie dough at least 30 minutes or up to 3 days.

Bake the Cookies

Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or use silicon baking mats.

In a small bowl, mix the sugar and cinnamon.

Shape heaping tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).

Bake the cookies until they have puffed a little and the tops look set, 8 to 10 minutes. They should be light golden.

Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).

Nutrition

• Taille de Portion: 1 cookie
• Calories: 152
• Lipides Totaux: 7g
• Lipides Saturés: 4g
• Cholestérol: 31mg
• Glucides Totaux: 21g
• Fibres Diététiques: 0g
• Sucres Totaux: 13g
• Protéines: 2g