Making Crumbl Cookies At Home | But Better
In my humble opinion, homemade cookies straight out of the oven will always beat store-bought. Four of their best seasonal cookies, and we're going head to head.
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Epic Snickerdoodle Cookies in 20 Minutes | Genius Recipes
This epic snickerdoodle cookie from Jessie Sheehan is slightly puffy, soft in the middle, crispy-edged, and utterly delicious. Coming from her new cookbook Snackable Bakes, this cookie calls for brown sugar, vanilla, and cinnamon added to the dough which is not traditional but adds tons of flavor. This recipe is a parent's dream: fast and fun for attention spans of all ages! GET THE RECIPE ►►
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Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats:
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PREP TIME: 10 minutes
COOK TIME: 6 to 8 minutes
MAKES: 20 cookies
INGREDIENTS
For the Cookies
3 tablespoons vegetable shortening
5 tablespoons (71 g) unsalted butter, almost melted, but with a few soft but solid pieces remaining
¾ cup packed (150 g) light brown sugar
1 teaspoon vanilla extract
1 large egg, cold
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 teaspoon cream of tartar
1 ½ cups (195 g) all-purpose flour
For the Cinnamon-Sugar
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
Recipe adapted very slightly from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (Countryman Press, May 2022).
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BEST SNICKERDOODLES COOKIE RECIPE - Baking and Desserts
RECIPE:
This is my favorite snickerdoodles cookie recipe. They are thin with a chewy texture and a slightly crispy golden edge. Tons of cinnamon flavor and so quick and easy to make. SUBSCRIBE for more easy recipes:
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How to Make Perfect Snickerdoodle Cookies at Home
Test cook Elle Simone shows Julia how to make the ultimate Snickerdoodles.
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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!
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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!