How to Make Perfect Snickerdoodle Cookies at Home
Test cook Elle Simone shows Julia how to make the ultimate Snickerdoodles.
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Snickerdoodle Recipe - What's For Din'? - Courtney Budzyn - Recipe 82
Snickerdoodle Recipe | How to Make Homemade Snickerdoodles
Snickerdoodles are one of America’s favorite cookies, and most definitely one of mine! Snickerdoodles are not to be confused with a normal sugar cookie. Snickerdoodles have a specific tang that only comes from cream of tartar. Did you know cream of tartar comes from the leftover sediment in wine barrels after fermentation? I didn’t. Thanks google. These cookies are soft and stinking amazing! Give them a try and you will be hooked forever!
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| Ingredients |
1 Cup Butter, Softened at Room Temperature
¾ Cup Granulated Sugar
¾ Cup Brown Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 ¾ Cup All Purpose Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
½ Teaspoon of Salt (Only if you are using unsalted butter)
Topping:
4 Tablespoons Granulated Sugar
2 Tablespoons Ground Cinnamon
| Directions |
In a medium bowl, cream together butter and both sugars until light and fluffy.
Add eggs one at a time along with the vanilla, mixing until fully incorporated. Set aside.
In another medium bowl, whisk together flour, cream of tartar, baking soda and salt.
Fold the flour mixture into the wet ingredients in 3 separate increments until fully incorporated.
Cover dough with plastic wrap or tin foil and chill in the refrigerator for 30-45 minutes. The longer the better.
Preheat oven to 350 degrees.
Once dough is chilled, form into 1 inch balls rolling it between your palms. Place on a cookie sheet covered with parchment paper and slightly press down.
For the topping, mix the sugar with the cinnamon and pour into a resealable plastic bag. Toss in one cookie at a time, seal the bag, and shake until the cookie is fully coated in the cinnamon sugar.
Place cookie back onto the cookie sheet and continue with the rest.
Bake in a 350 degree oven for 8-10 minutes. DO NOT OVERBAKE. The cookies should be just golden brown with a soft center. Allow to cool for 5 minutes.
Enjoy!
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Snickerdoodle Cookies - Worlds Best Snickerdoodles - Food Crazed
Just thought I would mention this so you understand my HUGE passion for these cookies..... I'm kind of a snickerdoodle snob! Yes! ..... I've tried snickerdoodles at every bakery, coffee shop or cookie shop out there. If there is a snickerdoodle in sight, I'll probably buy it! Call it an obsession or an addiction even. To drive the point home. I can honestly tell you, after 20 years of making this recipe..... that these are the Worlds Best snickerdoodles!!! (I should also mention - the photo that looks like a pile of cheese - It's not a mistake. It's also however not cheese. It's my secret tip to amazing cookies!)
Snickerdoodle Cookies (makes 3 1/2 dozen)
-1 cup cold butter, grated (2 sticks)(226g)
-2 cups granulated sugar (400g)
-2 large eggs
-1 teaspoon vanilla extract (4.2g)
-3 cups all-purpose flour (384g)
-1/2 teaspoon baking soda (3g)
-1/2 teaspoon cream of tartar (3g)
Topping:
-1/4 cup granulated sugar (50g)
-2 teaspoons ground cinnamon (5.28g)
Hope you enjoy this delicious recipe!
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How to Make Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are a fun Fall spin on classic Snickerdoodle Cookies!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
PRINTABLE RECIPE (with weight measurements):
Ingredients
1/2 cup unsalted butter melted and cooled for at least 10 minutes (113g)
1/2 cup sugar (100g)
1/3 cup light brown sugar tightly packed (70g)
1/4 cup pumpkin puree (73g)
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all purpose (plain) flour (190g)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
Topping
1/4 cup sugar (50g)
2 teaspoons ground cinnamon
Instructions
00:00 Introduction
00:24 Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.Stir in egg yolk and vanilla extract.
01:56 In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
02:58 Gradually add dry ingredients to wet until ingredients are well-combined.Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
03:32 Once dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.
03:58 Remove dough from refrigerator and scoop into 1 1/2 Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2 apart.Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
Allow baked cookies to cool completely on cookie sheet before enjoying.
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Snickerdoodles Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Snickerdoodles. Snickerdoodles are also called Snipdoodles or Cinnamon Sugar Cookies. Recipes for this cookie started to appear in the late 1800s, and most agree they probably originated in New England and are of either German or Dutch descent. This crinkly topped cookie with its coating of cinnamon sugar is often overlooked. Maybe it is because they are more plain looking than today's creations or maybe it is because they do not use exotic ingredients. But what these old fashioned Snickerdoodles do have is great flavor. While using the most basic of ingredients; butter, sugar, eggs, flour, and ground cinnamon, when you bite into one you will find the edges are wonderfully crisp yet inside the texture is wonderfully soft and chewy with a buttery sweet flavor.
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BIG, Chewy Snickerdoodle Cookies!
Printable recipe below!
Snickerdoodle cookies are one of the most popular cookies around – and for good reason! They're soft, chewy and downright delicious. #snickerdoodle #cowboycooking
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