Snickerdoodle cookies. Toasty brown butter and coarsely chopped white chocolate give traditional snickerdoodle cookies a decadent upgrade in this wow-worthy recipe. Preparing and cooling brown butter requires a little more time–but the rich, nutty flavor is so worth it. We can't think of a cookie that's more fun to say than snickerdoodle.
But snickerdoodles are rolled in cinnamon sugar, which makes them totally irresistible, and have a chewier texture and more crackly top than sugar cookies, thanks to one ingredient: cream of. Blend in flour, cream of tartar, soda, and salt. Snickerdoodles The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen This video file cannot be played. You can cook Snickerdoodle cookies using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Snickerdoodle cookies
- You need 227 g of butter.
- Prepare 1 1/2 cups of sugar.
- It’s 2 of eggs.
- Prepare 1 teaspoon of vanilla extract.
- You need 2 3/4 cup of flour.
- It’s 2 teaspoons of cream of tartar.
- It’s 1 teaspoon of baking soda.
- It’s 1/2 teaspoon of salt.
- It’s 3 tablespoons of sugar.
- You need 1 tablespoon of cinnamon.
Cream the butter, then add sugar and mix. Sift the flour,salt, and baking powder into the mixture, add egg and mix well. In a separate bowl, mix the sugar and cinnamon for the topping. A snickerdoodle cookie has to be soft and chewy.
Snickerdoodle cookies instructions
- Mix together flour, cream of tartar, baking soda, and salt together. Set aside..
- Cream together sugar and butter. Add eggs and vanilla and blend well..
- Add dry ingredients to wet ingredients and mix well..
- Shape dough into balls and roll in the cinnamon-sugar mixture..
- Place on baking sheet lined with baking paper..
- Bake for 8-10 minutes at 180 degrees Celsius..
No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated. It also has to have the signature tang from the cream of tartar. Like a sugar cookie wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style. My recipe yields the softest and thickest snickerdoodles you'll ever taste.