Easy Tasty snickerdoodle

snickerdoodle covers that are so irresistible! The most successful recipe
it’s hard to find a good snickerdoodle, but this recipe is my favorite. Little puffs of soft, slightly fluffy cuteness and pillows that I can’t get away from. These homemade snickerdoodle cookies are slightly chewy around the edges with soft centers and pillows. They are buttered with a light coating of cinnamon and sugar. Not too heavy, just a classic snickerdoodle. If you are a cinnamon devil, I recommend making my soft and chewy Snickerdoodles with cinnamon chips.They’re all I want in a classic snickerdoodle cookie, and my family agreed to eat the entire batch the afternoon I made them. I sent a dozen cookies with them to the beach in the afternoon, hoping they would come back with some leftovers. It was clearly a stupid idea.For this snickerdoodle cookie recipe, you will need the following ingredients:
Don’t let the tasty cinnamon sugar coating make you think homemade snickerdoodles are hard to make. These cookies are actually one of the simplest I have ever created!
To make these chewy snickerdoodles, you must first bind the butter and sugars together until the mixture is fluffy. Combine the egg and vanilla, then add the dry ingredients.
Remove the cookie dough and refrigerate for at least an hour, or up to five days. Once the cookie dough has cooled, roll each ball in the cinnamon sugar before baking.

You’ll know your cookies are ready to go out of the oven when the edges are ready and the tops are ready. Let the cookies cool for 10 minutes before serving them with a full glass of milk.

What is a snickerdoodle?

When researching snickerdoodle recipes, I discovered that snickerdoodles are basically sugar cookies, but with one important distinction: sugar cookies are leavened with baking powder, whereas snickerdoodles use cream of tartar. Cream of tartar is ever-so-slightly more acidic than baking powder. As a result, the cream of tartar gives snickerdoodles a slight sour-flavored tang (similar to how buttermilk and/or sour cream can give baked goods a tangy flavor, too). This flavor is unique to snickerdoodle cookies.

What does snickerdoodle taste like?

A classic snickerdoodle should taste like a sugar cookie, but a little bit tangier from the cream of tartar. It should be flavored with lots of cinnamon and sugar from the snickerdoodle topping, too.

Easy Tasty snickerdoodle

The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!

Imprimer la recette Pin Recipe

Ingrédients

  

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 egg
• 1 teaspoon of vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon of baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt, optional and to taste

preparation To roll Ingredients :

• 1/4 cup granulated sugar
• 2 teaspoons of cinnamon

Instructions

 

• In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl and an electric mixer), combine the butter, sugars and whisk on medium-high speed until combined. well mixed, about 3 minutes.
• Stop, scrape down sides of bowl and add egg, vanilla and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
• Stop, scrape down sides of bowl and add flour, baking soda, cream of tartar, optional salt and beat on low speed until combined, about 1 minute.
• Using a medium 2-inch cookie scoop or your hands, form about 14 same-sized piles of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
• Place the mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 1 hour, up to 5 days. Do not bake with uncooled dough because cookies bake thinner, flatter, and more likely to spread.
• Preheat oven to 350F, line baking sheet with Silpat or spray with cooking spray.
• In a small bowl, combine the sugar, cinnamon and toss to combine.
• Dredge each pile of dough with cinnamon and sugar.
• Place mounds of dough on a baking sheet, spaced at least 2 inches apart (bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are finished, although they are slightly shallow cooked, pale and shiny in the center; do not overcook for soft cookies and pillows. For firmer cookies, bake an additional two to two minutes. Cookies reaffirm as they cool.
• Let cookies cool on the baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a wire rack.

Notes

• Cookies stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, the uncooked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as you want and save the dough. leftover for cooking in the future whenever you want.
• Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing. For the best cookies, use a rubber spatula to scrape down the paddle and the bowl repeatedly—I like to liberally scrape things down two to three times during the creaming process (once after every minute of creaming), once after every egg addition, and finally, two more times after adding the dry ingredients (the first time after ALL the dry ingredients have JUST been added, the second time after they’ve just been mixed together).
• For the best snickerdoodle cookies, be sure to cover your cookie dough balls with a LOT of the cinnamon sugar topping. But be warned: you may still end up with some of it leftover since the recipe makes a generous amount. I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).
• • I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.

 

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