THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
- Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
- Add the sugar and brown sugar and mix until well incorporated.
- Add the eggs and stir until thoroughly incorporated.
- Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
- Cover with plastic wrap and chill.
- Preheat the oven to 375˚F (190˚C).
- Using your hands roll dough into ping pong sized balls.
- Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
- Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
- Allow to cool and serve.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
THE BEST SOFT AND CHEWY SNICKERDOODLES
Steps:
- Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.
- In the bowl of a stand mixer, use whisk attachment to cream the butter and sugar together until light and fluffy. Mix in the vanilla and eggs, scraping the sides and bottom of the bowl so that everything gets mixed in well.
- Switch your mixer attachment to a paddle or dough hook. Mix in the flour, cream of tartar, baking powder, salt, and baking soda until everything is mixed in well.
- Pinch off 1 tablespoon of dough. Roll into a ball and gently roll in the cinnamon-sugar mixture. Repeat until all dough is rolled into balls and coated in cinnamon-sugar.
- Place cookies on the prepared baking sheet 2 inches apart. Bake in the preheated oven for 10 minutes. Remove from the oven and cool for 2 - 3 minutes on the baking sheet before carefully removing to cool completely on a cooling rack.
- Store in an airtight container.
Nutrition Facts : Calories 180 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, Sodium 158 grams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat
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