Snickerdoodles I

These Snickerdoodles I are a comforting twist on the classic cookie, featuring tender bites studded with plump raisins and crunchy walnuts. The dough is rich with butter and vanilla, yielding a soft, cake-like texture that contrasts beautifully with the signature cinnamon-sugar coating. The addition of nutmeg adds a warm, aromatic depth that elevates the traditional flavor profile. Perfect for afternoon tea, holiday gatherings, or simply enjoying with a hot cup of coffee, these cookies are an easy-to-make treat that brings a sense of home-style warmth to any occasion.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 117

Dietary: Vegetarian

Description

These Snickerdoodles I are a comforting twist on the classic cookie, featuring tender bites studded with plump raisins and crunchy walnuts. The dough is rich with butter and vanilla, yielding a soft, cake-like texture that contrasts beautifully with the signature cinnamon-sugar coating. The addition of nutmeg adds a warm, aromatic depth that elevates the traditional flavor profile. Perfect for afternoon tea, holiday gatherings, or simply enjoying with a hot cup of coffee, these cookies are an easy-to-make treat that brings a sense of home-style warmth to any occasion.

Directions

1
Preheat oven to 375°F (190°C).
2
Grease cookie sheets or line with parchment paper.
3
In a large bowl, cream together the softened butter and 3/4 cup of the sugar until smooth and well blended.
4
Beat in the egg, egg yolk, and vanilla extract until the mixture is light and fluffy.
5
In a separate small bowl, whisk together the flour, baking soda, salt, and nutmeg.
6
Gradually add the dry ingredients to the wet mixture, beating until just combined and thoroughly blended.
7
Stir in the chopped walnuts and raisins until evenly distributed throughout the dough.
8
In a shallow dish, mix the remaining 1/4 cup sugar with the cinnamon.
9
Roll small portions of dough between your palms to form 1-inch balls.
10
Roll each dough ball in the cinnamon-sugar mixture until fully coated.
11
Place the coated balls about 2 inches apart on the prepared baking sheets.
12
Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
13
Allow cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 117kcal

% Daily Value *
Total Fat 5 gg8%
Saturated Fat 1.9 gg10%
Cholesterol 25 mgmg9%
Sodium 266 mgmg12%
Total Carbohydrate 17 gg6%
Dietary Fiber 0.8 gg4%
Sugars 8.4 gg
Protein 2 gg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/snickerdoodles-i/