![Snickerdoodle Cookies](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxN_x4gWylO8420KOK25Efx9nN0yvb2HPoD8SYS0jKtofwad__kgvkX-Pf1amraT3D717J0rS3AZnaqM-tkU9pYWaO3asHtKspon5aUYmmVrz0-NNpQri3tCQt-vovYKe5bmz1d8Gg1fS/s1600/snickerdoodle-cookies.jpg)
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.
Now here's the video:
0 comments:
Post a Comment