
Snickerdoodle Cookies
submitted by staff
Ingredients for 12-18 cookies:
submitted by staff
Ingredients for 12-18 cookies:
- 1 1/3 Cup of All Purpose Flour
- ½ tsp of Baking Soda
- ¼ tsp of Salt
- 1 tsp of Cream Of Tartar
- ½ Cup of Unsalted Butter at room temperature
- ¾ of a Cup of Granulated Sugar
- 1 Egg
- 1/2 tsp of Vanilla Extract
Ingredients for the Cinnamon Sugar:
- ¼ Cup of Granulated Sugar
- 1 Tbsp of Ground Cinnamon
Direction:
Preheat oven to 350 deg F.
Prep baking sheet with parchment paper and set aside.
In a small mixing bowl, combine flour, baking soda, salt and cream of tartar. Set aside.
In a separate, larger mixing bowl, cream together butter and sugar. Then add egg and vanilla extract. Mix until creamy and well-combined.
Add flour mixture and mix just enough to incorporate all of ingredients. Do not over mix.
Make the cinnamon sugar by combining and mixing granulated sugar and ground cinnamon in a small bowl. Set side.
Use a small ice cream scooper or something similar like a spoon to scoop out a cookie dough into a ball. Dip the ball in the cinnamon sugar and coat it. Then arrange in the baking sheet slightly pressing down to form the balls into a small circle. Leave enough room between each ball because they will expand into cookies when baking.
Bake for 15-18 minutes. Rotate the baking sheet at the halfway point to bake the cookies evenly.
Remove from oven and allow to cool for a few minutes before transferring onto a wire rack.
Serve.
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