Try this delicious cookie recipe. These are the BEST soft and chewy Snickerdoodle Recipe you will ever eat. Get the easy to follow recipe here.
SNICKERDOODLE
Looking for a soft and chewy Snickerdoodle Cookie Recipe? These are the perfect cookie recipe full of sugar and cinnamon goodness, crisp on the outside, soft and chewy on the inside. This snickerdoodle recipe will become a family favorite for generations to come!
We love cookies at our house. They are so easy to make and you can make any flavor combination you want. But sometimes you have a classic cookie recipe that you go back to over and over again because it’s that good! My mom’s Snickerdoodle Recipeis one of our tried and true family favorites. If you love cinnamon cookies too, you have to give this recipe a try!
SNICKERDOODLE COOKIES
I personally think the best snickerdoodle cookies are soft and chewy on the inside and little bit crisp on the outside. These cookies are the perfect combination of both. They stay soft and chewy for a couple of days if kept in a air-tight container…but they probably won’t be around long enough for you to test that out!
If you are looking for some additional Snickerdoodle Recipes, you might want to check out our Snickerdoodle Donut Muffins and our Eggnog Snickerdoodle Cookies.
HOW TO MAKE SNICKERDOODLES
Cream the wet ingredients together until they are nice and smooth.
Add in the dry ingredients and mix together so that they are just incorporated. Do NOT over-mix as this can cause a drier cookie.
Be careful to measure your flour properly. Too much flour results in a cake-ier, heavier snickerdoodle cookie. To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top.
Be sure to add Cream of Tartar as this helps to create a soft and chewy cookie. Cream of Tartar can be found in the spice section of your store.
Why do you use Cream of Tartar in Snickerdoodles?
Adding Cream of Tartar to snickerdoodle cookies recipe turns an ordinary cookie rolled in cinnamon and sugar into a tangy, chewy snickerdoodle. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and increases the “chewiness” of the cookies. This is because the cream of tartar prevents sugar in the cookie dough from crystalizing making a softer cookie.
COOKIE RECIPES
LOVE COOKIES? CHECK THESE OUT:
Peanut Butter Cup Cookies
Butter Cookies
Soft and Chewy Ginger Molasses Cookies
Soft and Chewy Chocolate Chip Cookies
Banana Oatmeal Chocolate Chip Cookies
Best Chocolate Chip Cookies
Chocolate Crinkle Cookies
Lemon Drop Cookies
Lemon Meltaway Cookies
Swig Sugar Cookies
SNICKERDOODLE RECIPE
Now go and make some for your friends and family! This recipe makes 24 cookies. You can easily double the recipe if you need to make a lot for a get together. You can also freeze these cookies for up to 3 months in the freezer.
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Soft Snickerdoodle Recipe
These are the BEST Snickerdoodle Cookies. Soft and chewy, this Snickerdoodle Recipe will be your new favorite cookie recipe.
How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.
Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.
They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They've received nothing but rave reviews!
Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
If your oven runs too hot or cold, it can affect the baking time and result in undercooked cookies. Make necessary adjustments to ensure the temperature is accurate. Cookie size and placement: Consider adjusting the size and placement of your cookie dough on the baking sheet.
There are a few things you can do to fix dry and crumbly cookie dough. There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening.
Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.
Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature.
Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.
It adds tang to snickerdoodles, stabilizes egg whites for fluffy angel food cakes and light-as-air meringues, and prevents sugar from crystallizing for smooth syrups and chewy cookies. Cream of tartar is incredibly versatile and is an absolute must-have for all bakers, no matter their skillset.
The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.
This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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