Snickerdoodles | Sally's Baking Recipes
This is a reader-favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish!
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Snickerdoodle Cookies
Soft and chewy Snickerdoodle Cookies!
Print the recipe here:
Ingredients
1 cup unsalted butter (226g) softened to room temperature
1 1/2 cups granulated sugar (300g)
1 large egg + 1 egg yolk
1/4 teaspoon vanilla extract
3 cups all-purpose flour (see my post on how to measure flour properly to avoid cookies that are dry) (375g)
1 1/2 teaspoon cream of tartar
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
For rolling
1/2 cup granulated sugar (50g)
1 Tablespoon ground cinnamon
Instructions
00:00 Introduction
Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
00:14 In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
00:30 Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
00:57 In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
01:39 With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
02:06 In a separate small bowl, stir together cinnamon and sugar for rolling.
02:19 Roll dough into 1 1/2 Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
02:37 Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.
NOTE:
¹When I originally published this recipe I recommended baking the cookies at 375F (190C) for 10 minutes. That will still work (and work well!), but I've found that baking them at 350F (175C) for 11-12 minutes yields even softer, chewier cookies and now recommend that.
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Crumbl snickerdoodle cookies copycat recipe. Snickerdoodle cookie with cream cheese frosting
This Crumbl snickerdoodle cupcake cookie recipe is inspired by the Crumbl bakery. It is the fastest-growing cookie bakery in the country and for a reason! These cookies are made with a thick snickerdoodle cookie base then topped with a homemade cream cheese frosting. Each one is then topped with a light sprinkle of cinnamon sugar to make taste just like a frosted snickerdoodle cupcake!
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How to make Snickerdoodle Cookies! Full recipe In Description.
Snickerdoodle recipe:
1 stick butter
3/4 cup sugar
Whip till fluffy
Then Add
1 egg
Tsp vanilla
Then add dry ingredients
1 1/4 c flour
3/4 tsp cream of tartar
1/4 tsp baking soda/powder
1/2 tsp salt
Roll tbs balls in cinnamon sugar, bake at 375°
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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SNICKERDOODLES - How to make SNICKERDOODLE Cookies Recipe
SNICKERDOODLE Cookies, simply known as SNICKERDOODLES!! An unusual cookie name with a BIG delicious taste!! Deronda demonstrates how easy these rolled in cinnamon & sugar cookies are to make!! Recipe below by clicking on SHOW MORE...
SNICKERDOODLE COOKIES
1-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 cup butter at room temperature
1-1/2 cup sugar
2 eggs, slightly beaten with a fork
2 tablespoon sugar
2 teaspoons cinnamon
1. In a small mixing bowl; add 2 tablespoons sugar and 2 teaspoons cinnamon. Whisk. Set aside.
2. In a medium bowl; add flour, cream of tartar, baking soda, and salt. Whisk until well blend. Set aside.
3. In a large mixing bowl; add butter and remaining sugar. Beat with a hand mixer, or wooden spoon, until creamy. Add slightly beaten eggs. Continue mixing until well blended.
4. Add half the flour mixture to butter mixture. Stir with wooden spoon until the flour disappears. Add the remaining flour and do the same.
5. Cover Snickerdoodle dough with plastic wrap, or store in an airtight container , and refrigerate for 1-2 hours, or overnight.
6. Roll out the cookie dough into balls, about the size of a walnut, then roll in cinnamon & sugar mixture until well coated. Place on cookie sheet.
7. Bake in a 400 degrees preheated oven for 8 minutes. Use your timer.
8. Cool Snickerdoodles on cookies sheet for 5-15 minutes before transferring to cooling rack.
TIPS: Store in an airtight container up to 4 days, or freeze in an airtight container up to 3 months!!
ENJOY your SNICKERDOODLE COOKIES with coffee, tea, or milk!!
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