Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, snickerdoodle cookies. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Snickerdoodle Cookies is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Snickerdoodle Cookies is something that I have loved my entire life.
A snickerdoodle cookie has to be soft and chewy. No hard hockey puck cookies here! These snickerdoodle cookies need to be soft and chewy so watch carefully.
To get started with this recipe, we have to prepare a few ingredients. You can have snickerdoodle cookies using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Snickerdoodle Cookies:
- Take 1 cup unsalted butter, softened to room temperature
- Prepare 1 1/2 cups granulated sugar
- Get 1 large egg + 1 large egg yolk, at room temperature
- Prepare 1/4 tsp. vanilla extract
- Make ready 3 cups all purpose flour
- Make ready 1 1/2 tsp. cream of tartar
- Take 1 tsp. cornstarch
- Prepare 1 tsp. baking soda
- Make ready 1/2 tsp. salt
- Get 1/2 tsp. cinnamon
- Prepare 1/2 cup sugar + 1 tbsp. ground cinnamon, for rolling
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Steps to make Snickerdoodle Cookies:
- Preheat the oven to 375 F. Line a couple of large baking pans with either parchment paper or silicone baking mats and set them aside. Place the 1/2 cup sugar and 1 tbsp. ground cinnamon into a small bowl and stir to combine well. Set this aside.
- In a large bowl using wither a hand mixer or a stand mixer with the paddle attachment, beat the butter on med-high speed until smooth and creamy. Beat in the sugar until it s light and fluffy. Add the egg and egg yolk, then the vanilla beating until well combined. Scrape down the sides of the bowl as needed.
- In a separate, large bowl, whisk together the flour, cream of tartar, cornstarch, baking soda, salt and cinnamon. Switch the mixer speed to low and gradually add the dry ingredients to the wet until combined, scraping down the sides and bottom of the bowl as needed. Roll the dough into balls, about 1 1/2 tbsp. of dough per ball. Roll each ball into the cinnamon sugar mixture. Place them onto the prepared pans a couple inches apart from each other.
- Bake for 8-10 minutes, until they are slightly golden around the edges. They should still look undercooked in the centers. Allow them to cool for 5 or so minutes on the pan before transferring them to a wire rack to cool completely.
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