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!
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).
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- 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.