Cindys Soft Snickerdoodles Recipes

SOFT SNICKERDOODLE COOKIE RECIPE

Steps:

• Preheat the oven to 400 degrees F and line baking sheets with parchment paper.
• In a large mixing bowl with an electric mixer, cream the butter and sugar together on medium-high speed until very pale and fluffy (about 3 minutes).
• Scrape the bottom and sides of the bowl with a silicone spatula and add the egg, mixing until smooth.
• Stir in the egg yolk and vanilla until smooth.
• Add the flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon, and mix on medium-low speed until a dough forms (it might look dry and sandy at first but if you keep mixing it will come together).
• Combine the granulated sugar,
• Scoop 1.5-tablespoon balls of snickerdoodle cookie dough and roll in the coating mixture.
• Place cinnamon sugar coated dough balls on the prepared baking sheets and bake for 6 to 10 minutes, or until set around the edges but still soft towards the middle.

CINDY'S SOFT SNICKERDOODLES

Steps:

• Preheat oven to 400.
• Sift together flour, salt, baking soda, and cream of tartar. Set aside.
• Cream together butter, shortening, and 1-1/2 cups sugar until fluffy. Add eggs one at a time.
• Combine wet ingredients with dry.
• In a small bowl, combine 2 T. sugar with cinnamon.
• Roll small balls of dough in mixture.
• Place on cookie sheet, and press down on dough with the bottom of a cup, lightly greased, to flatten them.
• Bake 6-1/2 minutes.
• Let stand on cookie sheet several minutes before removing from pan.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!

SOFT & CHEWY SNICKERDOODLES

Steps:

• Preheat oven to 350*F
• Cream together sugar and butter.
• Add eggs and vanilla, blend well.
• Add cream of tartar, baking soda and salt, mix well.
• Add flour 1/2 cup at a time blending well after each addition.
• In a small bowl combine 2 Tablespoons of sugar and 1 teaspoon of cinnamon.
• Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
• Place 2 inches apart on prepared cookie sheet {parchment paper, baking mat or non-stick foil}
• Bake for 8-10 minutes until edges begin to turn golden.

SUPER SOFT SNICKERDOODLES

Steps:

• Preheat oven to 350 degree.
• Sift flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed on low, gradually mix in flour mixture.
• Stir together cinnamon and 2 T sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
• Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored b/w layers of parchment in airtight containers at room temperature for up to 3 days.