Adams Snickerdoodles 2004 Canadian
Indulge in the comforting flavors of *Adams Snickerdoodles 2004 Canadian*, a timeless classic that combines soft, pillowy cookies with the warm, spiced aroma of cinnamon. Perfectly soft in the center with delicately crisp edges, these cookies are coated in a shimmering cinnamon-sugar blend for that signature snickerdoodle charm. Made with pantry staples like unsalted butter, cream of tartar, and vanilla extract, this recipe comes together in just 25 minutes, making it an ideal treat for busy weeknights or special occasions. Whether paired with a glass of milk or served at your next gathering, these snickerdoodles offer the nostalgic sweetness and cozy warmth your dessert table deserves.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 2 teaspoons ground cinnamon (for coating)
- 3 tablespoons granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
In a small bowl, combine the 2 teaspoons of ground cinnamon and 3 tablespoons of granulated sugar for the coating.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake, as the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
3485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 599.8 g | 218% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 338.4 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 178 mg | 14% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
