Chewy Snickerdoodle Cookies| The Bomb Diggity Kind
❤️SUBSCRIBE Homemade Snickerdoodle cookies that bake up THICK AND CHEWY!!! Why are these so additive!!?!! This is my favorite recipe for Snickerdoodles. They stay chewy for days and always comes out perfect! The generous cinnamon-sugar coating is everything so really pack that stuff on there!
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EASY SNICKERDOODLE COOKIE RECIPE (without cream of tartar)
Soft and buttery cookies are rolled in cinnamon and sugar and baked to perfection. These chewy cookies make the perfect dessert or contribution for a holiday cookie exchange!
Snickerdoodle cookies have always reminded me of cinnamon toast. After all, they’re basically just sugar cookies rolled in cinnamon and sugar and then baked to perfection, so that means they qualify as a breakfast food, right?
Sadly, the last time I made these cookies, they didn’t make it to see the light of dawn. I doubled the batch and the cookies were gone within a couple hours. It’s amazing how many people come over when you tell them there’s fresh cookies there.
Easy Snickerdoodle Cookie Recipe
Ingredients
1 cup butter room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg plus 1 yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 3/4 cup flour
Cinnamon Sugar Mixture
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Directions
Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
BEST SNICKERDOODLES COOKIE RECIPE - Baking and Desserts
RECIPE:
This is my favorite snickerdoodles cookie recipe. They are thin with a chewy texture and a slightly crispy golden edge. Tons of cinnamon flavor and so quick and easy to make. SUBSCRIBE for more easy recipes:
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Easy Snickerdoodle Cookies Recipe
Easy Snickerdoodle Cookies Recipe
The snickerdoodle is a very common cookie in the United States but is relatively unknown in other countries.[citation needed] The cookie is common to Mennonite and Amish communities
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Enjoy the most amazing snickerdoodle cookies! Buen Provecho!
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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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Easy Snickerdoodle Cookie Recipe
#ChristmasCookieExtravaganza2022
These snickerdoodle cookies are an easy recipe that make soft & chewy cookies with crispy edges! Packed with cinnamon and sugar in every bite, snickerdoodle cookies are a holiday favorite, but these cookies are a favorite for many throughout the whole year. This snickerdoodle recipe is a great beginner baker recipe as the dough does not need to be chilled and it is fun to roll the dough in the cinnamon & sugar mixture.
This cookie video is a part of Mitch & Philip's ChristmasCookieExtravaganza2022 cookie collaboration. Check out all of the many wonderful holiday cookies in this collaboration using the #ChristmasCookieExtravaganza2022. Also, be sure to stop by their channel to check out their awesome videos! They create baking videos, have reviews of products, and will have weekly livestreams.
Mitch & Philip's Channel-
Ingredients
1 cup unsalted butter (room temperature)
1-1/2 cups granulated sugar
2 lg eggs
2 tsp vanilla extract
1 1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp salt
2- 3/4 cups all purpose flour
Bake for around 10 minutes in a 350°F oven. If time allows, chill the dough but the cookies still come out amazing without the dough chilled.
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