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Snickerdoodles (and Chocodoodles)
These soft, not-too-sweet Snickerdoodles are simply delicious. See the notes below for making a chocolate version!
Ingredients
- 1 & 2/3 cups, 210g all-purpose flour*
- ½ teaspoon ground nutmeg
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened
- ⅓ cup 67g granulated sugar, + 2 tablespoons for rolling cookies
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
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Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, nutmeg, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and 1/3 cup sugar until creamy. Mix in the egg and vanilla.
- Stir in the flour mixture until smooth. (The dough will be crumbly but should hold together when pinched.)
- Mix together the cinnamon and 2 tablespoons of sugar in a shallow bowl.
- Using about a tablespoonful of dough at a time, squeeze the dough together in your hands a few times to help it hold together. Roll each portion of dough into balls.**
- Roll each ball in the cinnamon-sugar mixture, and place on baking sheets. Flatten the top of each cookie slightly. (These cookies won't spread much.)
- Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
*To make Chocodoodles:* Replace 2 tablespoons of flour with unsweetened cocoa powder.
**I usually use a #50 scoop (about 1 & 1/4 tablespoons) to portion the dough. Then I squeeze it a few times in the palm of my hand before rolling it into a ball between my palms. In my experience, that method helps the crumbly dough hold together better.
Recipe slightly adapted from How to Be a Domestic Goddess.
Serving: 1g, Calories: 26kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Cholesterol: 8mg, Sodium: 68mg, Sugar: 1g
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