Snickerdoodles
By Joe
Source: King Arthur Baking — PJ Hamel, Snickerdoodle Cookies.
Soft cinnamon-sugar snickerdoodles made with shortening, cream of tartar and bicarbonate, baked hot so they stay tender and crinkled.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 200°C. Lightly grease two baking trays, or line them with baking parchment.
- 2
Make the dough. Beat the shortening and 298 g sugar until smooth, then beat in the eggs until the mixture looks paler and lighter. Beat in the vanilla, cream of tartar, bicarbonate of soda and salt, then add the flour and mix on low speed just until a soft dough comes together.
- 3
Coat and flatten. Stir the cinnamon into the remaining 50 g sugar (the source's middle-of-the-road coating; use more cinnamon if you want a stronger flavour) and tip it into a shallow 20–23 cm dish. Drop tablespoonfuls of dough into the cinnamon sugar, six or eight at a time, and shake the dish to coat. Set the balls on the trays about 4 cm apart and flatten each one to about 1 cm thick with the bottom of a glass. Repeat until all the dough is used.
- 4
Bake. Bake for 11–12 minutes, swapping the trays from top to bottom and front to back halfway, until the cookies are just set and beginning to turn golden. Transfer to a rack to cool completely.
Storage
Keep in an airtight tin at room temperature for several days, or freeze for longer storage.
Free sugars
8.7 g per serving
17.4 % of the 50 g daily maximum · 34.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- two baking trays
- mixing bowl or stand mixer
- shallow 20–23 cm dish
- cooling rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 109 kcal |
| Protein | 1.2 g |
| Carbohydrate | 15.1 g |
| of which sugars | 8.7 g |
| of which free sugars | 8.7 g |
| Fat | 4.9 g |
| of which saturates | 1.2 g |
| Fibre | 0.2 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
