Cake

PERFECT SOFT AND CHEWY SNICKERDOODLES

While Snickerdoodles make a great Christmas cookie, this is one of my go-to recipes anytime I need to bring something, or if I send a gift to a friend. They’re so easy to make and I always have the ingredients on hand. Over the years, I’ve perfected the method to get the perfect cookie every time.

This base recipe is also very versatile. With this recipe, I’ve created dozens of variations of this cookie. It also freezes great, so you can always have a batch ready to go when friends arrive.

Total Time: 1 hour 11 minutes Yield: 20 Cookies

PERFECT SOFT AND CHEWY SNICKERDOODLES

INGREDIENTS

  • 1 cup (226g) unsalted butter
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar

For the coating

  • ¼ cup (47.5g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon

INSTRUCTIONS

In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.

Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.

In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.

In a small bowl, combined cinnamon and sugar and stir to combine. Use a large cookie scoop and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.

Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.

Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.

Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

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PERFECT SOFT AND CHEWY SNICKERDOODLES

PERFECT SOFT AND CHEWY SNICKERDOODLES

  • Author: admin

Scale

Ingredients

  • 1 cup (226g) unsalted butter
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar

For the coating

  • ¼ cup (47.5g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon

 


Instructions

  1. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
  2. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  3. In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
  4. In a small bowl, combined cinnamon and sugar and stir to combine. Use a large cookie scoop and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
  5. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
  6. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  7. Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

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