Traditional Snickerdoodles

Cookies that crackle on the surface, revealing a soft, buttery heart. The warm scent of toasted cinnamon blends with sweet sugar for a texture that melts instantly.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 227
• Protein: 2 g
• Carbs: 32 g
• Fat: 10 g

Ingredients

• 45 g Minimum butter sweet ( softened )
• 70 g White sugar ( divided )
• 0.4 piece Egg ( whole )
• 0.2 tsp Vanilla extract
• 70 g Wheat flour
• 0.2 tsp Baking soda
• 0.2 pinch Fleur de sel
• 0.4 tbsp Cinnamon ground
• 0.4 tsp Cream of tartar

Instructions

1. Cream the butter

   In a mixing bowl, work the softened butter with white sugar until the texture is smooth, pale, and airy.

2. Mix in liquids

   Add the eggs one by one and the vanilla extract. Whisk vigorously until the emulsion is perfect.

3. Combine dry ingredients

   Sift the flour, baking soda, sea salt, and cream of tartar. Mix with a spatula without overworking the dough to keep it supple.

4. Shape and coat

   Form walnut-sized balls. Roll them generously in the mixture of sugar and ground cinnamon until fully coated.

5. Baking

   Bake at 200°C. The edges should be set but the center must remain very soft to the touch. They will deflate and crackle as they cool.

Chef's tips

• Do not overbake: the cookies should look underdone in the center to stay soft.
• Use high-quality butter, as it carries all the flavor.

Storage

Store in an airtight container at room temperature for up to 5 days to maintain softness.