Ingredients for Brown Sugar Snickerdoodles
- 1 cup (2 sticks) softened unsalted butter
- Shortening
- ¼ cup granulated sugar
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- Salt
- 1 ½ teaspoons ground cinnamon
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How to Make Brown Sugar Snickerdoodles
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the 1 cup (2 sticks) of softened butter and 1 ¾ cups of brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1 ½ teaspoons of ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon.
- Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture.
- Place the cookies 2 inches apart onto the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
6g
Carbs
3g
