Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, soft and thick snickerdoodles. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Soft and thick snickerdoodles is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Soft and thick snickerdoodles is something which I’ve loved my whole life. They’re fine and they look wonderful.
Here is my reader favorite recipe for soft and thick snickerdoodles. Like a sugar cookie wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style. Old-fashioned snickerdoodles are chewy sugar cookies coated in a cinnamon-sugar mixture.
To begin with this recipe, we must prepare a few ingredients. You can have soft and thick snickerdoodles using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Soft and thick snickerdoodles:
- Prepare ingredients
- Make ready 3 cup (375g) all-purpose flour
- Take 1 cup (2 sticks) or 230g) unsalted butter, softened to room tempe
- Prepare 1 1/3 cup (267 g) granulated sugar
- Get 1 large egg
- Take 2 tsp vanilla extract
- Take 2 tsp cream of tartar*
- Take 1 tsp baking soda
- Prepare 2 1/2 tsp ground cinnamon
- Make ready 1/2 tsp salt
- Take topping
- Take 1/4 cup (50 g) granulated sugar
- Prepare 1 tsp cinnamon
This easy Snickerdoodle Cookies recipe is truly the BEST. Soft, buttery and chewy cinnamon-sugar cookies that are loaded with flavor! If you're wondering how to make snickerdoodles, this recipe will let you bake up thick snickerdoodles that come out perfect every time! These Snickerdoodle Bars taste like your classic snickerdoodle cookie - thick, soft and chewy, loaded with cinnamon and sugar buuuuuuuut instead of rolling dough into every single cookie and rolling all those cookies in cinnamon and sugar, we have no hassle bar form that are almost effortless.
Steps to make Soft and thick snickerdoodles:
- Preheat oven to 375
- Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
- Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
- *Cream of tartar is required for this recipe.
- Cream of tartar and baking soda are needed for the recipe, in lieu of baking powder. Sure, you could use 2 teaspoons of baking powder instead of the cream of tartar + baking soda, but then you won’t really have a snickerdoodle. Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic snickerdoodle.
- These cookies should be baked only until the edges begin to brown –about 10-11 minutes, tops. This will keep the interior of the cookie soft and chewy. Baking them for any longer will cause them to brown too much on top and I fear they would harden over time. You’ll want to slightly press down on the cookie with the back of a spoon or fork after you remove them from the oven. They will still be very, very puffy!
- The cookies stand the true “soft test” – they remained soft on day 2. In fact, the cinnamon-sugar flavor was pronounced on day 2. Since they remain so soft, they are the perfect cookie for gift-giving.
I really prefer a soft and chewy snickerdoodle, and some very small changes have helped make that happen. Now if you are in a rush, you can skip the dough chilling, you'll still have delicious snickerdoodles, I've made them many times without chilling, you just get a slightly thicker. Snickerdoodles are one of those cookies that I only like when they're homemade. I love them thicker, with a tiny bit of crisp on the outside and a super soft and chewy inside. I'm here to tell ya, this recipe is a WINNER!
So that’s going to wrap this up for this special food soft and thick snickerdoodles recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
