Thick and Chewy Snickerdoodle Cookies
Does anything say Christmas more than a big, soft, and chewy Snickerdoodle cookie rolled in sparkly cinnamon and sugar? We think not. And that is exactly why we have tweaked and perfected this recipe until we can confidently and wholeheartedly recommend it to you for all of your holiday baking needs.
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You can print out the recipe here:
This recipe is super easy to make, comes with clear instructions, and only requires a short list of simple ingredients (see ya, cream of tartar!). The texture is incredibly soft. Like, the first bite will leave you speechless kind of soft. And the flavor is buttery, not too sweet, and perfectly balanced by that cinnamon sugar topping.
As if all of this isn’t enough, we are also going to be letting you in on our little secret to give your Snickerdoodle cookies that extra festive sparkle! So basically, they taste amazing, take minimal effort to make, and they’re beautiful! Let’s dive in.
How to make Snickerdoodles:
You’re going to start off by preheating your oven to 375° and lining a baking sheet with either parchment paper or a silicon baking mat. Then add ⅓ cup granulated sugar and 2 teaspoons ground cinnamon to a small bowl and stir to combine. Set the mixture aside for later.
Next, you’ll whisk the flour, baking soda, and salt in a medium-sized mixing bowl until well combined, and it’s on to the butter and sugar!
Get your stand mixer fitted with the paddle attachment and to the bowl add the butter and 1 ½ cups of granulated sugar. Set the speed to medium-high and let it run for about 3 minutes or until the mixture is properly creamed, stopping to scrape down the edges as needed. If you don’t have a stand mixer, this can be done with a hand mixer as well.
Once your butter and sugar are creamed, you can add the eggs one at a time and mix well after each addition. Mix in your lemon juice and vanilla extract, and you’re ready for the dry ingredients.
Add the dry ingredients to the wet and mix on low until everything is incorporated. Roll the dough into generous tablespoon-sized balls and then roll the tops in the cinnamon sugar mixture. Place your Snickerdoodle dough balls at least 2 inches apart on the prepared baking sheet and bake for 14 minutes. Enjoy!
Ingredients
⅓ cup + 1 ½ cup granulated sugar, separated
2 teaspoons ground cinnamon
2 ¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup room-temperature unsalted butter
2 large eggs
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 375° and have ready a baking sheet lined with either parchment paper or a silicone baking mat. In a small bowl, combine ⅓ cup of granulated sugar and 2 teaspoons of ground cinnamon. Set aside.
In a medium-sized mixing bowl, whisk together flour, baking soda, and salt. Set aside until ready to use.
Add 1 ½ cup granulated sugar and the butter to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition, followed by the lemon juice and vanilla. Add the dry ingredients and mix on low speed until incorporated.
Scoop out heaping tablespoons of dough and roll into a ball. Roll the top in the sugar-cinnamon mixture and place on the baking sheet at least 2 apart. Bake for 14 minutes. Serve and enjoy.
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Soft and Chewy Oatmeal Snickerdoodle Cookies
These Soft and Chewy Oatmeal Snickerdoddle Cookies are perfect for Fall! Rolled in Siagon Cinnamon Sugar with Oats folded throughout, this Snickerdoodle recipe is sure to please a crowd.
SOFT AND CHEWY SNICKERDOODLE RECIPE:
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How to Make Snickerdoodles - Cookie Recipe by Laura Vitale Laura in the Kitchen Ep 107
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How to make Oatmeal Cookies - Easy Chewy Oatmeal Raisin Cookie Recipe
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Hello, in this episode of In the Kitchen with Matt, I will show you how to make Oatmeal Cookies. This recipe for chewy oatmeal raisin cookies is really easy to make. Homemade from scratch oatmeal cookies are so awesome! If I can do it, you can do it. Let's get baking!
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Ingredients:
3 Large eggs
1 cup raisins (150g)
1 cup of unsalted butter (227g)
1 cup of brown sugar (light or dark) (200g)
1 cup of white granulated sugar (200g)
1 tsp of vanilla extract (4ml)
2 1/2 cups of all purpose flour (320g)
2 cups of old-fashioned rolled oats (180g)
1 tsp of salt (5g)
1 tsp of cinnamon (4g)
2 tsp of baking soda (8g)
chopped nuts are (optional)
Tools:
hand or stand mixer
whisk
spatula
wooden spoon
spoon
baking sheet (un-greased)
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Transcript:
How to make oatmeal cookies – Easy Oatmeal Raisin Cookie Recipe
Hello and welcome back to in the kitchen with matt; I am your host Matt Taylor. Today we are making oatmeal cookies mmm, yummy; I had a request from someone to make oatmeal cookies, so that is what we are going to do. For the tools and ingredients what I will do is put a description, in the description down below that will have all the amounts listed. Let’s get baking, ok first what we are going to do is we are going to crack our eggs, and put them in this bowl, ok now we are going to go ahead and whisk these up real well. Ok after you have your eggs beaten, what we are going to do is we are going to add our raisins to the egg mixture. Ok and we are going to go ahead and soak these, so we are going to let these soak for about a half hour. And what it is going to do is it is going to keep the raisins nice and soft, when they are baking in the oatmeal cookies, pretty cool, otherwise, what happens is the raisins tend to dry out, and they get burnt, and things like that, and they don’t taste very good. So that is what we are going to do, we will just leave this here, for 30 minutes. Once we have soaked the raisins lets go ahead and preheat the oven to 350 degrees. Now lets go ahead and cream the butter with the sugars, and our vanilla extract. Now to our flour we will just go ahead and add our cinnamon, our baking soda, and our salt. We will go ahead and whisk that together a little bit, you can also sift it all together if you like. And now what we are going to do go ahead and add this little by little to our mixture. Ok then after about half of the flour has been added, we are going to go ahead and add our raisins and our egg. And at this point we are going to do everything the rest of it by hand, clean the beaters. And go ahead and take a wooden spoon and let’s go ahead and just hand mix everything now. We will add some more of the flour. Try not to get it everywhere. The rest of our flour, and we will also add in our oatmeal. And we want to mix it all together. All right and once we are done we will have quite a bit of cookie dough here, enough to make a lot of cookies. And I just usually take a tablespoon and come in here and just form it into a little cookie shape like that, and go ahead and put it on an ungreased baking sheet. Whatever size you want, ok and then when you are done, putting them on the baking sheet, go ahead and bake them for 10 to 12 minutes until they are nice and golden brown. Okay and when they are done they will look like this. Go ahead and let them sit and cool. And you can put them on a cookie rack if you want. All right and that is how you make oatmeal cookies, mmm, awesome, really easy to do, if I can do it, you can do it. I am Matt Taylor this has been another episode of in the kitchen with matt, thank you for joining me. If you have any questions or comments put them down below and I will get back to you as soon as I can. Thumbs up, down in the corner, push it. Don’t forget to subscribe to my channel. Take care, time for me to dive into one of these, mmm mmm, oh yeah, take this guy right here. Mmm, soft and chewy, mmm.
The most perfect chocolate-chip cookies you will ever see
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GIANT Single-Serving Cookies (Oatmeal, Snickerdoodle, & Peanut Butter) - Bigger Bolder Baking Ep 89
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Hi Bold Bakers! This week, YOU helped me decide the NEW GIANT Single-Serving cookies you wanted to see. You'll find a classic Oatmeal & Raisin, a Snickerdoodle, and a very Big & Bold Peanut Butter & Jelly cookie. So let's get baking!
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FULL RECIPES ALSO LISTED BELOW
GIANT Single-Serving Oatmeal & Raisin Cookie
INGREDIENTS
2 tbsp (1oz / 30g) butter, at room temperature
2 tbsp brown sugar
2 tbsp white sugar
2 tbsp eggs (whisk 1 egg and measure out 2 tbsp)
1/4 tsp vanilla
4 tbsp all purpose flour
1/4 tsp baking soda (supposed to be 1/8)
large pinch salt
6 tbsp oats (you can use quick oats too)
1/4 cups (1oz/30g) Raisins
INSTRUCTIONS
1. Preheat oven to 350oF (180oC)
2. In a bowl, mix the butter and sugars together until creamed.
3. Mix in the egg and vanilla.
4. Stir in flour, baking soda and salt
5. Lastly fold in the oats and raisins Do NOT overmix. You will notice this is a soft dough
6. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
7. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
GIANT Single-Serving Snickerdoodle Cookie
INGREDIENTS
2 Tbsp (1 oz/30g) butter, at room temperature
3 Tbsp sugar
2 Tbsp beaten egg (crack the egg, beat it, and use 2 tbsp)
1/2 tsp vanilla extract
6 Tbsp all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cream of tartar (no substitutions)
1/4 tsp cinnamon
1 tsp sugar
1 tsp cinnamon
INSTRUCTIONS
1. Preheat oven to 350oF (180oC)
2. In a bowl, mix the butter and sugar together until creamed.
3. Mix in the egg and vanilla.
4. Stir in flour, baking soda, salt, cream of tartar, and cinnamon until just combined and form a ball. Do NOT overmix. You will notice this is a soft dough
5. Mix together the last 2 ingredients (1 tsp cinnamon & 1tsp sugar) in a separate, clean bowl.
6. Toss the ball of dough in the cinnamon to coat it
7. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
8. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
GIANT Single-Serving Peanut Butter & Jelly Cookie
INGREDIENTS
2 tablespoons (1 oz/ 30g) butter, softened
1 tablespoons granulated sugar
2 tablespoons packed packed brown sugar
2 tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp)
1/2 tsp vanilla extract
2 tablespoons peanut butter, smooth
6 tbsp all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup salted Peanuts, toasted and chopped
1 tbsp raspberry jam
INSTRUCTIONS
1. Preheat oven to 350oF (180oC)
2. In a bowl, mix the butter and sugars together until creamed.
3. Mix in the egg, vanilla and peanut butter
4. Stir in flour, baking soda, salt and chopped peanuts until just combined. Do NOT overmix. You will notice this is a soft dough
5. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
6. With the back of a tablespoon make an indent in the center of the cookie and pour in your jam
7. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.