Homemade Snickerdoodle Recipe
How to make snickerdoodles! I'd never made these before but always wanted to, soft, light, but slightly chewy and cake like cookies that are super addictive and I'll 100% be making again! I really hope you give these a try, incredible things!!
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Snickerdoodle Cookies - Worlds Best Snickerdoodles - Food Crazed
Just thought I would mention this so you understand my HUGE passion for these cookies..... I'm kind of a snickerdoodle snob! Yes! ..... I've tried snickerdoodles at every bakery, coffee shop or cookie shop out there. If there is a snickerdoodle in sight, I'll probably buy it! Call it an obsession or an addiction even. To drive the point home. I can honestly tell you, after 20 years of making this recipe..... that these are the Worlds Best snickerdoodles!!! (I should also mention - the photo that looks like a pile of cheese - It's not a mistake. It's also however not cheese. It's my secret tip to amazing cookies!)
Snickerdoodle Cookies (makes 3 1/2 dozen)
-1 cup cold butter, grated (2 sticks)(226g)
-2 cups granulated sugar (400g)
-2 large eggs
-1 teaspoon vanilla extract (4.2g)
-3 cups all-purpose flour (384g)
-1/2 teaspoon baking soda (3g)
-1/2 teaspoon cream of tartar (3g)
Topping:
-1/4 cup granulated sugar (50g)
-2 teaspoons ground cinnamon (5.28g)
Hope you enjoy this delicious recipe!
Full Recipe w/ Instructions Purchase Here:
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How to Bake Snickerdoodle Cookies from Scratch l Snickerdoodle Cookie Recipe | Snickerdoodle Cookie
How to Bake Snicker Doodle Cookies from Scratch l Snicker Doodle Cookie Recipe | Snickerdoodle Cookie
In this video I will show you how to make these delicious chewy tasty Snickerdoodle Cookies. These homemade from scratch Snickerdoodle Cookies are super yummy! These Snickerdoodle have perfect balance of flavor that will having you eat Snickerdoodle after Snickerdoodle. This Snickerdoodle recipe will soon become your favorite Cookie Recipe as it is mines.
SnickerDoodles Recipe Ingredients
Cookie Dough
1 Cup (226 Grams) of Unsalted Butter Room Temperature
1/2 Cup (100 Grams) Granulated Sugar
3/4 Cups (150 Grams) Light Brown Sugar
1 Egg and 1 Egg Yolk
2 Teaspoons (10 ML) Vanilla Extract
1 Teaspoon (4 Grams) Baking Soda
1 Teaspoon (3.38 Grams) Cream of Tartar
3/4 Teaspoons (3.44 Grams) Sea Salt
1 Teaspoon (2.64 Grams) Ground Cinnamon
2 3/4 Cups (33 Grams) All Purpose Flour
Cinnamon Sugar
1/4 Cup (50 Grams) Granulated Sugar
2 Teaspoons (5.28 Grams) Ground Cinnamon
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How to Make Snickerdoodle Blondies
Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and with a classic signature tang, these cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet.
RECIPE:
Ingredients
1 cup unsalted butter melted (227g)
2 cups granulated sugar 400 g
2 Tablespoon milk (30ml)
2 large eggs
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour (345g)
1 teaspoon baking powder
1/2 teaspoon cream of tartar
3/4 teaspoon salt
Topping
3 Tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon
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Instructions
00:00 Introduction
00:22 Preheat oven to 350F.
Grease and flour (or line with parchment paper) a 13x9 pan, and set aside.
00:27 In a large bowl, combine melted butter, sugar, and milk.
00:57 Add in eggs, stir until combined.
01:25 In a separate bowl, combine flour, baking powder, cream of tartar and salt.
01:48 Stir into the butter mixture until combined.
02:06 Pour batter into prepared 13x9 pan.
02:42 In a small bowl, combine 2 Tablespoons sugar and 1½ teaspoons cinnamon. Sprinkle over the batter in the pan.
03:13 Bake on 350F for 25-28 minutes.
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Snickerdoodles
You don't have to wait for fall or winter for these cookies. Soft, sweet, buttery cinnamon cookies that are chewy and irresistible.
You can print the recipe here -
Ingredients
Cookie Dough:
1/2 cup butter softened
1/2 cup shortening
1 1/2 cups white sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Cinnamon Sugar:
2 tablespoons white sugar
2 teaspoons ground cinnamon
Instructions
Preheat oven to 400 degrees Line insulated baking sheets with parchment paper or silicone baking mat.
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
whisk flour, cream of tartar, soda and salt together then add to butter mixture until combined.
Mix together cinnamon sugar ingredients in a small bowl.
Roll dough into balls (about 1 tablespoon eacthen roll around in cinnamon sugar to coat.
Place 2 inches apart on baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Notes
Mine are perfect at 8 minutes!
Fluffy snickerdoodle cookies
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***RECIPE, MAKES 5-6 BIG COOKIES***
1 1/3 cups (160g) all-purpose flour
1/2 cup (100g) butter-flavored shortening (soft real butter is fine too, or use half of each)
1/4 cup (50g) and 1/2 cup (100g) granulated sugar, plus more for dusting
1 egg
1 teaspoon vanilla
1 teaspoon cream of tartar (plus a little shake for the egg)
1/4 teaspoon baking soda
cinnamon for dusting
salt (I used 1/2 teaspoon of Morton kosher)
Separate the egg and put the white in a mixing bowl along with a little shake of cream of tartar (NOT the full teaspoon yet). Beat the white to soft peaks. Put in the 1/4 cup sugar and beat again — the foam may deflate a bit, but if you keep whipping you should get soft peaks again. Set this meringue aside.
In a different mixing bowl, whip the shortening with the 1/2 cup sugar until very fluffy. Beat in the egg yolk, vanilla, teaspoon of cream of tartar, baking soda, salt and flour. Roll the dough into 5-6 big balls.
Prepare the coating by mixing about one part cinnamon to two parts sugar. Roll each ball around in the coating, and then set them on a parchment-lined baking sheet. Slightly flatten each ball into a thick puck.
Bake at 400ºF/200ºC (convection, ideally) for 3-4 minutes, then back the heat down to 350ºF/180ºC until the cookies are done. (They bake almost as well if you do 375ºF/190ºC the whole time.)
Be careful not to overbake these or they will be hard when cooled. Wait until they start to spread and crack, and watch the raw dough exposed by the crack — when it just barely doesn't look wet anymore, that's a good sign they're done. Mine took 12 minutes. Let them cool!