Snickerdoodle Cookies
Snickerdoodles are buttery, soft, perfectly sweet cookies with a big note of cinnamon inside and out. I LOVE them and have zero portion control when they’re at hand. This cookie recipe is quick to make and beyond delicious!
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The BEST Snickerdoodle Cookies Without Cream of Tartar (NO CHILL DOUGH) - Soft & Chewy | Danlicious
Today, I'll be showing you how to make the best snickerdoodle cookies ever! The cookies are rolled in cinnamon sugar and has nice crisp edges with a soft and crumbly interior that just melts in your mouth! Best of all, this recipe doesn't use any cream of tartar and is a no chill kind of dough meaning they come together fast.
These cookies are super easy and simple to make but so incredibly delicious! They are the perfect holiday cookie to bring to potlucks and parties and will be super popular with your friends and family!
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INTRODUCTION: (0:00)
MAKING the Cookie Dough: (0:37)
ROLLING the Cookies in Cinnamon Sugar: (2:42)
BAKING the Cookies: (3:45)
TASTING the Snickerdoodle Cookies: (5:04)
INGREDIENTS:
1 1/3 cups all purpose flour
1/2 cup butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Cinnamon Sugar Coating:
1 - 2 tablespoons powdered/granulated sugar
1 teaspoon cinnamon or to taste
Hope you enjoy!
#Snickerdoodles #SnickerdoodleCookies #DanliciousFood #HolidayCookies
✅Kitchen Equipment (I upgrade my kitchen tools over time so the list below may not always be an exact match to those used the video):
Cookie Scoop -
Mixing Bowls -
Measuring Cups -
Measuring Spoons -
Metal Whisk -
Baking Tray -
Parchment Paper -
Cooling Wire Rack -
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This video is not sponsored. All items are purchased with my own money unless stated otherwise and opinions are my own. If I do receive products for free, I will always disclose it and provide you with my honest opinion.
Easy Snickerdoodle Cookies
???? Elevate your taste buds with Easy Snickerdoodle Cookies Recipe! ???? Easy-to-follow recipe for a symphony of sweetness.
Snickerdoodle Cookies
Ingredients:
3 cups (375g) all-purpose flour
2 teaspoons cream of tartar (sub - baking powder)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
220 g butter
260 grams sugar
1 egg and 1 egg yolk (at room temperature)
2 teaspoons vanilla extract
2 teaspoons maple flavoring
For the topping:
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
Preparation
Mix all dry ingredients in a bowl.
In a large mixing bowl, combine sugar and butter, beating until creamy with a mixer.
Add the egg, egg yolk, vanilla extract, and maple flavoring; continue mixing until well combined.
Gradually add the dry ingredients and continue mixing at low speed.
In a separate bowl, mix the topping ingredients.
Divide the dough into walnut-sized balls using an ice cream scoop.
Roll the cookie balls in the sugar-cinnamon topping mixture.
Place them on a lined baking sheet and bake in a preheated oven at 190°C for 10 minutes.
Once baked, while they are still warm, flatten the cookies with a glass.
Cool the cookies on a cooling rack and enjoy! :)
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Classic Snickerdoodles Recipe
Classic Snickerdoodles recipe
Ingredients:
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cup all purpose flour
2 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
Cinnamon sugar:
2 Tbsp white sugar
2 tsp ground cinnamon
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Cream together shortening and sugar
3. Mix in the eggs
4. Mix in the dry ingredients (flour, baking soda, cream of tartar, salt)
5. Stir white sugar and cinnamon together to make the cinnamon sugar in a small bowl
6. Roll cookie dough into walnut-sized balls and roll the dough balls in the cinnamon sugar. Place dough balls on an ungreased cookie sheet, leaving room for them to expand in the oven.
7. Bake for 8 to 10 minutes. Edges should be just barely browned.
8. Cool the cookies on a wire rack and enjoy!
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The Best Soft & Chewy Snickerdoodle Cookies
Here is what you'll need!
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES
Makes 24 cookies
INGREDIENTS
¼ cup sugar
2 tablespoons ground cinnamon
1 cup butter, softened
2 teaspoon vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
PREPARATION
1. Preheat the oven to 375˚F(190˚C).
2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
4. Add the sugar and brown sugar and mix until well incorporated.
5. Add the eggs and stir until thoroughly incorporated.
6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
7. Using your hands roll dough into ping pong sized balls.
8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
10. Enjoy!
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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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