Snickerdoodles
Christmas is in 14 days, and life around here has gotten crazy busy. Is it the same for you at your home, are you making lists and checking them twice? There are so many lists, are there not? Shopping, cooking, gifts and my favorite one baking. Have you decided on what you are baking for your cookie trays this year, or perhaps even gift giving? Well let me introduce you to the Snickerdoodle, with their cinnamon sugar coating and soft chewy middle Made with simple pantry ingredients, these cookies come together easily! These are a great way to start off your holiday baking!
Ingredients
1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 3/4 cup flour
CINNAMON SUGAR MIXTURE
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat oven to 180C/350F
Line a baking sheet with a parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes.
Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a cookie scoop/ or tablespoon portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
* bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
* these are perfect to make with the help of little ones
recipe source
Ingredients
1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 3/4 cup flour
CINNAMON SUGAR MIXTURE
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat oven to 180C/350F
Line a baking sheet with a parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes.
Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a cookie scoop/ or tablespoon portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
* bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
* these are perfect to make with the help of little ones
recipe source
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