Soft and thick snickerdoodles
Soft and thick snickerdoodles

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, soft and thick snickerdoodles. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Soft and thick snickerdoodles is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Soft and thick snickerdoodles is something which I have loved my whole life. They are fine and they look fantastic.

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. These are the BEST Snickerdoodles ever! Soft and chewy cookies loaded with cinnamon sugar.

To get started with this particular recipe, we must first prepare a few components. You can cook soft and thick snickerdoodles using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Soft and thick snickerdoodles:
  1. Make ready ingredients
  2. Make ready 3 cup (375g) all-purpose flour
  3. Make ready 1 cup (2 sticks) or 230g) unsalted butter, softened to room tempe
  4. Get 1 1/3 cup (267 g) granulated sugar
  5. Get 1 large egg
  6. Take 2 tsp vanilla extract
  7. Get 2 tsp cream of tartar*
  8. Get 1 tsp baking soda
  9. Get 2 1/2 tsp ground cinnamon
  10. Take 1/2 tsp salt
  11. Make ready topping
  12. Get 1/4 cup (50 g) granulated sugar
  13. Prepare 1 tsp cinnamon

Soft and Fudgy Snickerdoodles - These practically melt in your mouth and these are truly, probably the best version of these soft, thick and delicious buttery, sugar cookies with a lovely sugar cinnamon coating that makes them undeniably irresistible to all. Get out that big glass of milk! Soft, thick and oh-so puffy, these cookies are sure to be a hit! They are easy to make and turn out perfect every time.

Steps to make Soft and thick snickerdoodles:
  1. Preheat oven to 375
  2. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  3. 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.
  4. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  5. 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.
  6. 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.
  7. *Cream of tartar is required for this recipe.
  8. 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.
  9. 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!
  10. 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.

Soft, thick and oh-so puffy, these cookies are sure to be a hit! They are easy to make and turn out perfect every time. The one ingredient that makes a snickerdoodle different from a sugar cookie is cream of tartar. It's what gives the cookies their traditional "tang" and soft chewiness. These classic Snickerdoodles are perfectly soft and chewy in the middle and crisp on the edges, and rolled in This will be your go-to Snickerdoodle Cookie Recipe.

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