Check out our new segments for Wednesdays! Here is a quick and easy Snickerdoodle cookie recipe you should try. This recipe was found on https://lilluna.com/snickerdoodles/
INGREDIENTS:
- All-Purpose Flour
- Cream of Tartar – Many people debate whether it’s even a Snickerdoodle without the cream of tartar. It’s a key ingredient that transforms the cookies into a tangy, chewy cookie, differentiating it from a typical butter sugar cookie.
- Baking Soda
- Salt
- Unsalted Butter – just softened! This is the key. Too soft, and the cookies will be flat, too cold and the cookies will be too puffy.
- Sugar
- Eggs – incorporate better than chilled eggs. To warm them up faster, place them in a bowl of warm water for a few minutes.
- Vanilla Extract
- Cinnamon Sugar Coating – Sugar + Cinnamon.
Snickerdoodle Dough:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, just softened
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- 1/3 cup sugar
- 2 tablespoons cinnamon
Instructions:
- Preheat oven to 350°F
- In a large bowl, mix flour, cream of tartar, baking soda, and salt together. Set aside
- In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine the remaining ⅓ cup sugar and 2 tablespoons cinnamon.
- Use a small cookie scoop to scoop out dough, roll into a ball, and then roll into the cinnamon sugar mixture- twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Hope your cookies turned out amazing! Make sure you check out the other recipes on Wednesdays.
Thanks for Reading Caniacs!
