Soft And Chewy Snickerdoodle Cookies Recipes

SNICKERDOODLE COOKIES RECIPE WITH CREAM OF TARTAR

Steps:

• Line a baking sheet with parchment paper. Bring the butter and eggs to room temperature (slightly warm).
• In the bowl of your stand mixer with the paddle attachment, mix the softened butter, granulated sugar and light brown sugar on medium speed until light and fluffy, 1-2 minutes. See above for pictures. You can also use a hand mixer, you'll just have to mix for longer.
• Add in the egg and egg yolk and mix on medium speed for 2-3 minutes until light and creamy. This gives lift to the cookies and will cause them to rise and fall, creating those beautiful cracks.
• Add in the baking soda, cream of tartar, salt, cinnamon, and vanilla extract. Mix for 1 minute on medium, scraping the sides of the bowl.
• Add the flour and mix on low until just combined.
• Combine your cinnamon and sugar in a medium bowl, stir evenly to combine.
• Use a medium cookie scoop to make 2-Tablespoon sized dough balls. Roll each into a ball shape and roll in cinnamon sugar mixture. I only coat the top in cinnamon sugar, but you can roll the entire ball if desired.
• Place the cookie balls onto the prepared baking sheet about 2-3 inches apart.
• Preheat oven to 350ºF (177ºC) and let your cookies rest at room temperature for 20 minutes while the oven heats up. This prevents over-spreading but it's optional.
• Bake for 10-12 minutes, 10 if you want soft cookies, 12 if you want the edges to be slightly crispy.
• Cool the cookies on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Store at room temperature for about 4 days.

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 'N CHEWY SNICKERDOODLES

Steps:

• Preheat oven to 400°F.
• Mix shortening, sugar, and eggs.
• Sift dry ingredients, stir into first mixture.
• Roll into balls the size of walnuts, and roll in mixture of 1 Tbsp sugar and 1 tsp cinnamon.
• *** If you have trouble with your cookies not spreading out enough when they bake, just use a glass or the palm of your hand to flatten them slightly before putting in the oven.
• Bake 2 inches apart on an ungreased cookie sheet 8-10 minutes.

SOFT AND CHEWY SNICKERDOODLE COOKIES

Steps:

• Beat butter and shortening in a large bowl until creamy and smooth.
• Add in eggs one at a time beating after each addition.
• In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
• Beat 1/2 of the dry mixture into the wet mixture.
• Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
• Refrigerate dough uncovered for 30 minutes.
• Preheat oven to 375*.
• Combine sugar and cinnamon in a small bowl.
• Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
• Bake for 10 minutes.
• Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.