My Snickerdoodle recipe makes SOFT and chewy cookies in lower than half-hour. It’s tremendous straightforward to make, contains loads of suggestions for achievement, and there’s NO chilling required. Recipe features a how-to video!
The BEST Snickerdoodle Recipe
Christmas cookie season was all the time severe enterprise after I was rising up (a convention I’m joyful to hold on in my own residence). Yearly, my mother would mass-produce the classics: Snickerdoodles, oatmeal cookies, chocolate chip cookies and (after all) sugar cookies.
My mother is a unbelievable baker and we devoured her cookies, however I all the time had a bone to select together with her snickerdoodle recipe. It could begin off respectable sufficient, however as quickly because the cookies cooled they shortly turned dry and crumbly. They all the time lingered longer than the opposite cookies (don’t fear, they nonetheless acquired eaten, my household hardly discriminates with sweets), but when you know the way I really feel about cookies, you’ll know this simply didn’t sit proper with me, and one thing needed to change.
It took a number of tweaking and taste-testing, however I’m so excited to share my examined and perfected (Mother-approved) snickerdoodle recipe. This one is made with butter as an alternative of shortening (my mother’s used shortening, however in case you recall from my peanut butter blossoms I’m a butter type of particular person!) and some key tweaks that make the snickerdoodle cookies additional smooth. I can’t wait so that you can do this one.
Why use my recipe:
- No chilling.
- Prepared in lower than half an hour!
- Perfected elements and method for smooth and chewy cookies.
- Might be made prematurely (and frozen!).
- Yields smooth, buttery, crinkly, cinnamon sugar-infused cookies that each one however soften in your mouth and keep smooth for days!
What You Want
My snickerdoodle recipe makes use of basic elements for that basic, subtly tangy taste. Be sure that yours are at room temperature earlier than beginning:
- Butter. I take advantage of unsalted butter and add salt individually in order that I’ve higher management over the flavour of the cookies.
- Egg + egg yolk. An additional yolk makes these snickerdoodles significantly smooth and tender. Utilizing two entire eggs would make them a bit too puffy and cakey.
- Corn starch. That is my favourite secret ingredient for tremendous smooth cookies! It helps make the them tender whereas on the identical time holding them from spreading an excessive amount of.
- Cream of tartar. Should you learn my cream of tartar publish, then you understand this can be a vital ingredient in any snickerdoodle recipe! Cream of tartar is what provides snickerdoodles their signature tangy taste–don’t skip it, and sadly I can’t advocate an appropriate substitute, both.
SAM’S TIP: When making cookies, I’m not as fearful about over-beating as I’m with muffins; nonetheless, I nonetheless advocate you keep away from beating your elements an excessive amount of or for too lengthy as it could possibly make for puffy, cakey, dry cookies.
Bear in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the publish!
How you can Make Snickerdoodles
- Cream collectively the butter and sugar, then add the egg, egg yolk, and vanilla.
- Stir collectively the dry elements in a separate bowl, then progressively stir them into the moist elements.
- Roll the dough into balls, then roll by way of cinnamon sugar earlier than baking for 11-12 minutes.
- Permit to chill earlier than having fun with!
SAM’S TIP: When your cookies are completed baking they need to have fairly crackly facilities and so they may seem only a contact under-baked–that is good! You need to let your cookies cool fully on the baking sheet (they might be too fragile to maneuver, anyway) and they’ll end baking all the way in which there. In case your cookies had been to come back out of the oven absolutely baked, they might proceed to bake as they cooled, which truly leaves you with over-baked, dry, crumbly cookies. This technique of cooling them and letting them end baking on the cookie tray leaves you with smooth, chewy cookies!
Ceaselessly Requested Questions
Retailer in an hermetic container at room temperature. My snickerdoodle recipe makes cookies that can keep smooth and recent for as much as per week this fashion.
Fairly crackled tops are as signature to snickerdoodles as their tang, so its disappointing when they’re lacking. Cracking happens from a number of chemical reactions throughout the baking course of. If a few of your cookies aren’t cracking, it may very well be as a result of these dough balls had been much less spherical than others, the dough turned too heat, your oven isn’t heating evenly, or (most probably) the cinnamon sugar coating wasn’t utilized as totally.
This snickerdoodle recipe may be made as much as 3 days prematurely; simply cowl and retailer within the fridge. You can too freeze the dough! Merely roll it into balls, wrap individually (don’t roll by way of the cinnamon/sugar till earlier than baking), and retailer in an hermetic container.
Should you’re a fan of crunchy cookies or puffy, cakey cookies, I’m afraid these may not be for you. I like my snickerdoodle cookies smooth, buttery, crinkly and chewy and these are simply that, almost melting in your mouth with every chunk.
Take pleasure in!
And in case you love this snickerdoodle recipe, strive my snickerdoodle scones!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! Should you do this recipe, you’ll want to tag me on Instagram, and you may also discover me on YouTube and Fb
Snickerdoodle Cookies
You’ll LOVE these smooth, chewy, buttery Snickerdoodle Cookies! With NO CHILLING required they’re prepared in beneath half-hour!
Servings: 24 cookies
Energy: 194kcal
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Directions
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Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
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In stand mixer or with hand mixer cream butter and sugar collectively on medium-low pace till mixed.
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Add egg, egg yolk, and vanilla extract, stirring once more till mixed. Pause to scrape down the edges and backside of the bowl as wanted.
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In separate bowl, whisk collectively flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
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With mixer on low pace, progressively stir flour combination into your butter combination till fully mixed (the dough turns into pretty thick, and you will have to scrape the edges/backside of the bowl a number of instances to make sure it’s effectively mixed).
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In a separate small bowl, stir collectively cinnamon and sugar for rolling.
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Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar combination.
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Place on ready cookie sheets and bake on 350F (175C) for 11-12 minutes, the facilities might seem barely under-done nonetheless and that’s OK! Permit cookies to chill fully on baking sheet the place they’ll end baking with out drying out or turning into onerous or crumbly.
Notes
¹Recipe Replace Observe:
Once I initially revealed this recipe I beneficial baking the cookies at 375F (190C) for 10 minutes. That can nonetheless work (and work effectively!), however I’ve discovered that baking them at 350F (175C) for 11-12 minutes yields even softer, chewier cookies and now advocate that.
Diet
Serving: 1cookie | Energy: 194kcal | Carbohydrates: 29g | Protein: 2g | Fats: 8g | Saturated Fats: 5g | Ldl cholesterol: 29mg | Sodium: 99mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 249IU | Calcium: 9mg | Iron: 1mg
Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
This snickerdoodle recipe was initially revealed 04/18/2016.
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