Description
Snickerdoodle Poppers are bite-sized cinnamon-sugar treats with a soft, chewy interior and a crisp, sweet coating. These mini cookie balls are a playful twist on the classic snickerdoodle, perfect for snacking or entertaining.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup (100g) granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture and mix until just combined.
- Form 1-inch dough balls and roll them in a mixture of ½ cup sugar and 1 teaspoon cinnamon.
- Place balls on the prepared baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use a cookie scoop for evenly sized poppers.
- The centers may look soft when removed from the oven; they will firm up as they cool.
- Optional: add white chocolate chips or chopped nuts for variety.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: snickerdoodle poppers, cinnamon cookies, bite-sized cookies, holiday treats, poppable cookies