Christmas Snickerdoodle

For 45 pieces
  • 150 g soft butter
  • 300 g brown sugar
  • 2 Eggs (size M)
  • 340 g flour
  • 2 coated TL tartar baking powder
  • 1 slightly heaped teaspoon of baking powder
  • 3 TL gingerbread spice
  • 1/2 TL Salt
  • 50 g Sugar
  • 1 heaped teaspoon of ground cinnamon
  • baking paper
50 minutes
very easy
Mix the butter and brown sugar with the whisk of the hand mixer until creamy. Mix in eggs one after the other. Mix the flour, tartar baking powder, baking powder, gingerbread spice and salt. Mix briefly into the egg and sugar mixture with the dough hook of the hand mixer
Mix the white sugar and cinnamon. Shape the dough into walnut-sized balls and turn them in the cinnamon-sugar mixture. Spread the balls well spaced from one another on 2–3 baking sheets lined with baking paper. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 8–10 minutes (biscuits are ready, even if they are still soft to the touch!). Sprinkle with the remaining cinnamon mixture and let cool. Keep tightly closed in cans
1 piece approx:
  • 80 kcal
  • 330 kJ
  • 1 g protein
  • 3 g fat
  • 13 g carbohydrates


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