I have a lot of recipes for cookies, but one of my favorite cookies to make is snickerdoodles. I’ve been holding off on posting this until the recipe was perfected. I have spent hours in the kitchen trying to get the formula right. And finally, after lots of trial and error, I created the Snickerdoodle Recipe. They are just perfect – soft and fluffy, with a sweet and tangy flavor. Many home bakers out there think a Snickerdoodle Recipe should create a fluffy rounded cookie. If you like a puffier cookie, leave the balls intact when baking.
Step By Step Instructions
Add the flour, cream of tartar, baking soda, and salt to a sieve. Sift it together into a large mixing bowl and set it aside. Sugar: Use granulated or caster sugar in this recipe. All-Purpose Flour: All-purpose flour is the best type of flour to use for this recipe. It has a medium protein content, which makes it perfect for cookies. Egg: The recipe calls for 1 egg. Most eggs are around 2 ounces but can vary in size. If you have a particularly large or small egg, you may need to adjust the amount of sugar and butter slightly. Vanilla: When it comes to baking, vanilla is one of the most important ingredients. You can use a few different types of vanilla in this recipe – pure vanilla extract, vanilla bean paste, or vanilla sugar that can be used in place of the sugar. Cream of Tartar: Cream of tartar is an acidic ingredient that helps to add stability and structure to the cookie dough. It also gives the cookies a slightly tangy flavor. Some say cream of tarter is what makes a snickerdoodle and snickerdoodle, but if you can’t find it, mix one teaspoon of vinegar or lemon juice with the wet ingredients. Baking Soda: This helps to create a light and fluffy texture. Be sure to check the date on your baking soda and make sure it’s fresh. Cinnamon: The addition of cinnamon gives these cookies a warm flavor. You can add more or less, depending on your preference. To cream butter and sugar together, start by adding the butter to a bowl. Then, add the sugar and mix until the two are well combined. The mixture should be light and fluffy. Add the eggs and beat until smooth and creamy. Scrape the sides of the bowl with a rubber scraper as needed and mix in the vanilla. With the mixer on low, add the dry ingredients to the wet ones in three different stages. Be sure to mix any of the butter mixture at the bottom of the bowl. The dough will be thick. Shape the dough into 1¼-inch balls. Mix the sugar and the cinnamon together in a bowl. Be sure to use a big bowl with plenty of room to roll the dough. Roll the balls in the cinnamon and sugar. Place them 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until set. Remove from cookie sheet to wire rack to cool before serving. This Snickerdoodle recipe makes about 40 cookies. To freeze the baked snickerdoodles: Place the cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. To Freeze the dough: Shape the dough into balls and place on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, thaw overnight and bake according to the recipe instructions. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
