SNICKERDOODLE COOKIES RECIPE WITH CREAM OF TARTAR
Soft, chewy, tangy, and a perfectly crinkled top. These snickerdoodle cookies use cream of tartar for that classic flavor and texture.
Provided by Elizabeth Marek
Categories Dessert
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 cookie, Calories 244 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 120 mg, Fiber 1 g, Sugar 20 g
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
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!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
SOFT 'N CHEWY SNICKERDOODLES
These have ALWAYS been my favorite cookie! Every time I make them they're practically gone before they've cooled! Definitely a family favorite of ours.
Provided by NolansMom
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 9
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.
SUPER SOFT SNICKERDOODLES
Make and share this Super Soft Snickerdoodles recipe from Food.com.
Provided by sofie-a-toast
Categories Dessert
Time 27m
Yield 20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210, Fat 9.8, SaturatedFat 6, Cholesterol 43, Sodium 103.3, Carbohydrate 28.5, Fiber 0.6, Sugar 15.1, Protein 2.5
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