Snickerdoodle Cookie Mix
120kcal
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 2 tbsp ground cinnamon
- 1/4 cup granulated sugar (for rolling)
Equipment
- mixing bowls
- hand mixer or stand mixer
- baking sheet
- parchment paper
- cookie scoop or spoon
- cooling rack
Method
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cream together sugar and butter until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully combined.
- Whisk together dry ingredients, then gradually mix into wet ingredients.
- Mix cinnamon and sugar in a small bowl for rolling.
- Scoop dough, roll into balls, and coat in cinnamon-sugar.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Calories120kcalCarbohydrates17gProtein1.2gFat5.5gSaturated Fat3.3gPolyunsaturated Fat0.2gMonounsaturated Fat1.8gCholesterol17mgSodium65mgPotassium15mgFiber0.3gSugar10gVitamin A150IUCalcium10mgIron0.5mg
Notes
To keep cookies soft, remove them from the oven just as edges turn golden. Chill dough before rolling if it gets sticky. Store leftover cinnamon sugar in a jar for oatmeal or toast. Freeze extra dough balls for quick future batches!