Final up to date on: June 14, 2018
Soft, chewy, buttery cookies coated in cinnamon and sugar. These Snickerdoodles bake up super thick and flip out excellent each single time!
I’ve pointed out it prior to, but 1 of my major objectives on the blog is to begin sharing some traditional dessert recipes with you. Since while absolutely everyone loves in excess of the prime desserts every now and then, you just can’t beat a classic recipe. Today’s snickerdoodle recipe is 1 that I’ve been operating on for a whilst now, and I’m content to say that I finally cracked the code to perfect snickerdoodle cookies!
I truly attempted snickerdoodles final 12 months for Christmas and was not content with the outcomes. The cookies tasted good, but they flattened out like pancakes. Really more like crepes, they were just thin and fairly lifeless.
So a couple of weeks in the past I made a decision to genuinely work on perfecting this snickerdoodle cookie recipe and I have to say, they turned out far better than I had hoped. These cookies bake up soft, chewy, and rather thick also.
In fact, I made a check batch of 50 cookies and sent them with my husband to perform and they had been gone by the end of the day. Now that’s when you know a recipe is excellent!
The 1st thing that I identified when it comes to creating thicker snickerdoodle cookies is that you require a slightly higher quantity of flour in your recipe, so you’ll be making use of three cups of flour. The mixture could look a tiny crumbly when you 1st begin mixing in the dry components, this is normal so just preserve mixing and I promise the cookie dough will come collectively.
And I know I sound like a broken record when it comes to measuring your flour accurately, but it’s absolutely essential with this cookie recipe. Keep away from scooping your flour from the container, rather, spoon it into your measuring cup and level it off with the back of a knife. If you scoop the flour from the container, your cookie dough could be also dry and not hold together very well.
Along with the flour, you’ll be utilizing some cream of tartar which adds that classic tanginess we all know and adore when it comes to snickerdoodles as nicely as some baking soda and salt. I also include a teaspoon of ground cinnamon within of the cookie dough because cinnamon helps make each and every cookie better, specifically snickerdoodles!
Along with the dry ingredients, you’ll be creaming with each other some butter, brown sugar, and granulated sugar. Most snickerdoodle recipes just contact for granulated sugar, but brown sugar assists to preserve the cookies from spreading as significantly and it also adds some moisture to the cookie dough.
This recipe also uses 1 egg and 1 egg yolk, you can save the leftover egg white and use it in these candied pecans or these strawberry turnovers.
When you’ve mixed up the cookie dough, I suggest letting it chill for about thirty minutes. The dough chilling enables the butter to company back up so the cookies bake up thicker and don’t spread as a lot. Dough chilling is virtually always a must for thicker cookies, so don’t skip this step!
After the dough is chilled, you’ll measure out the cookie dough and roll them in a cinnamon-sugar mixture. One important point, make certain to only measure out about one tablespoon of cookie dough or one and 1/four inch balls of cookie dough.
I find that snickerdoodles any more substantial than that just don’t have a tendency to bake up almost as thick. Be positive to measure the very first handful of scoops of cookie dough, then you can just eyeball the rest from there!