James Whitcome Riley Snickerdoodles Recipes

THE BEST SNICKERDOODLE COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
• Stir in flour, cream of tartar, baking soda, and salt, just until combined.
• In a small bowl, stir together sugar and cinnamon.
• If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
• Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
• Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

BEST EVER SNICKERDOODLE(NANCY BAGGETT)

Steps:

• In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg, if using; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in the remaining flour mixture until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. Put the cinnamon sugar in a shallow bowl. Roll portions of the dough into generous 1-1/2-inch balls with lightly greased hands (the dough will be soft). Roll each ball in the cinnamon-sugar. Place on the baking sheets, spacing about 2-3/4 inches apart. Using your hand, slightly pat down the tops of the balls. Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just light golden brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. Let the baking sheets cool between batches to keep the cookies from spreading too much. Store in an airtight container for up to 10 days or freeze for up to 2 months.