Snickerdoodle Cookies

Snickerdoodle Cookies
Photo by Scott Phillips


  • 2 Tbs. ground cinnamon
  • ½ lb. (1 cup) unsalted butter, softened at room temperature
  • 12 oz. (2-2/3 cups) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1-¾ cups granulated sugar
  • 2 large eggs
  • + 1 more ingredients
    • ¼ tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking soda, salt, and cream of tartar to blend. Using a stand mixer with the paddle attachment, beat the butter and 1-1/2 cups of the sugar on medium speed until light and fluffy, about 3 min...

View full recipe at Fine Cooking


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