Snickerdoodles Two
Chewy, cinnamon-sugar coated snickerdoodles with a soft interior and a hint of tartar flavor, perfect for cookie lovers and festive occasions alike.
Ingredients
Instructions
- Cream margarine and sugar together.
- Add eggs; mix well.
- Add oil; mix.
- In a separate bowl, combine flour, cream of tartar, baking soda, and salt.
- Gradually add flour mixture to the wet ingredients and mix until combined.
- In a small bowl, mix 3 tablespoons of sugar with cinnamon.
- Form dough into 1 teaspoon-sized balls.
- Roll each ball in the cinnamon-sugar mixture.
- Place on an ungreased cookie sheet, about 2 inches apart.
- Bake at 400°F for 8 to 10 minutes.
Tips & Substitutions
For a lighter texture, you can substitute half of the flour with cake flour. If you don't have cream of tartar, you can replace it with an equal amount of lemon juice or vinegar. To enhance the flavor, consider adding a teaspoon of vanilla extract. For a twist, try rolling the dough balls in crushed nuts instead of cinnamon-sugar.
Serving Suggestions
These snickerdoodles are delightful on their own but pair beautifully with a glass of milk or a warm cup of tea. For a fun dessert spread, consider serving them alongside Weekend Chocolate Sheet Cake or Charley'S Favorite Sweet Potato Pie. They also make a great addition to a cookie platter for parties or gatherings.
Storage & Reheating
Store leftover snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To enjoy them warm again, simply reheat in the oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Snickerdoodles Two contains roughly 171 calories, with 4g protein, 34g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine?
Yes, you can use unsalted butter instead of margarine for a richer flavor. Just ensure it's softened to room temperature for easy creaming with the sugar.
What can I do if my dough is too sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to form into balls and roll in the cinnamon-sugar mixture.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that other ingredients, like baking soda, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).