Treat your little one to the sweet joy of homemade Snickerdoodles, specially crafted without cream of tartar for a delightful twist. These cookies are a perfect combination of soft and chewy, infused with a gentle sweetness and a hint of cinnamon.
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Egg, Milk, WheatIntroduce one at a time.
Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper, set aside.
▢ Store leftover cookies in an airtight container in a cool, dry place for up to 5 days.
In a medium mixing bowl whisk together the flour, baking powder and cinnamon, set aside.
Remove from the oven and allow to cool for 5 minutes on the baking tray before cooling completely on a cooling rack.
Place the softened butter and sugar into the bowl of a stand mixer, using a paddle attachment, beat on a medium speed for 2-3 minutes until light and fluffy.
Reduce speed, add the vanilla extract, lemon juice and egg. Beat until smooth.
Add the flour mixture and mix until just combined.
Using a 2oz ice cream scoop, scoop cookie dough into balls and place them on the prepared baking trays, do not flatten.
Repeat with remaining ingredients.
In a small mixing bowl stir together the sugar and cinnamon.
Gently roll each cookie dough ball in cinnamon sugar and return to the baking tray.
Bake in the oven for 9-11 minutes. Cookies are done when the outer edges are lightly golden in color and the center still looks slightly undercooked.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 10 servings per recipe
Amount per serving
Calories
22
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.