Easy Snickerdoodle Cookies {No Chilling!} Savory Nothings from www.savorynothings.com
Description
Snickerdoodle cookies are a classic treat that everyone loves. They are soft, chewy, and coated in cinnamon sugar. This recipe is super easy to make and perfect for those who are new to baking. You only need a few ingredients and some basic equipment to get started.
Prep Time
The prep time for this recipe is about 15 minutes.
Cook Time
The cook time for this recipe is about 10-12 minutes.
Ingredient
- 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 2 large eggs - 2 3/4 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons granulated sugar - 1 tablespoon ground cinnamon
Equipment
- Mixing bowl - Electric mixer or stand mixer - Measuring cups and spoons - Baking sheet - Parchment paper - Wire rack
Method
1. Preheat the oven to 375°F (190°C). 2. In a mixing bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. 4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. 5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. 6. In a small bowl, mix together the remaining 3 tablespoons of sugar and 1 tablespoon of cinnamon. 7. Roll the dough into 1-inch balls and then roll them in the cinnamon sugar mixture. 8. Place the balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. 9. Bake for 10-12 minutes or until the edges are lightly golden. 10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can store these cookies in an airtight container at room temperature for up to a week. - If you prefer your snickerdoodles to be a little crispier, you can bake them for an extra minute or two. - If you don't have cream of tartar, you can substitute it with 2 teaspoons of baking powder.
Cream of tartar is an acidic powder that is often used in baking. It is a byproduct of wine-making and is used to stabilize whipped egg whites, prevent sugar from crystallizing, and activate baking soda.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to 3 days. When you're ready to bake the cookies, simply roll the dough into balls and coat them in the cinnamon sugar mixture before baking.
What can I substitute for butter?
You can use margarine or shortening instead of butter, but the flavor and texture of the cookies may be slightly different.
Recipe Tips
- Make sure your butter is softened before you start mixing it with the sugar. - Don't overmix the dough or your cookies could end up tough. - Use a cookie scoop to make the dough balls uniform in size. - To make the cinnamon sugar mixture, you can use a small bowl or a plastic bag. If using a plastic bag, simply add the sugar and cinnamon, then shake until well combined.
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