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    Soft & Thick Snickerdoodles - Sally's Baking Addiction

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    eva.pickerell1306
    This recipe provides instructions for making soft and thick snickerdoodle cookies. The recipe calls for ingredients like flour, butter, sugar, eggs, cinnamon and baking soda. The cookies are rolled into balls and coated in a cinnamon sugar topping before being baked for 10 minutes to produce soft, puffy cookies.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Soft & Thick Snickerdoodles - Sally's Baking Addiction

    Uploaded by

    eva.pickerell1306
    9 views1 page
    This recipe provides instructions for making soft and thick snickerdoodle cookies. The recipe calls for ingredients like flour, butter, sugar, eggs, cinnamon and baking soda. The cookies are rolled into balls and coated in a cinnamon sugar topping before being baked for 10 minutes to produce soft, puffy cookies.

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    This recipe provides instructions for making soft and thick snickerdoodle cookies. The recipe calls for ingredients like flour, butter, sugar, eggs, cinnamon and baking soda. The cookies are rolled into balls and coated in a cinnamon sugar topping before being baked for 10 minutes to produce soft, puffy cookies.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    9 views1 page

    Soft & Thick Snickerdoodles - Sally's Baking Addiction

    Uploaded by

    eva.pickerell1306
    This recipe provides instructions for making soft and thick snickerdoodle cookies. The recipe calls for ingredients like flour, butter, sugar, eggs, cinnamon and baking soda. The cookies are rolled into balls and coated in a cinnamon sugar topping before being baked for 10 minutes to produce soft, puffy cookies.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    P R IN T O P T IO N S

    Soft & Thick Snickerdoodles


    ★★★★★
    4.8 from 315 reviews

    Author: Sally Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
    Yield: 26-28 cookies

    Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked
    snickerdoodle cookies only require about 30 minutes start to finish! No dough chilling required.

    Ingredients
    3 cups (375g) all-purpose flour (spooned & leveled)
    2 teaspoons cream of tartar*
    1 teaspoon baking soda
    1 and 1/2 teaspoons ground cinnamon
    1/2 teaspoon salt
    1 cup (226g) unsalted butter, softened to room temperature
    1 and 1/3 cup (267g) granulated sugar
    1 large egg + 1 large egg yolk, at room temperature
    2 teaspoons pure vanilla extract

    TOPPING

    1/3 cup (70g) granulated sugar


    1 teaspoon ground cinnamon

    Cook Mode Prevent your screen from going dark

    Instructions
    1 Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or
    silicone baking mats (always recommended for cookies). Set aside.
    2 Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
    3 Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt
    together in a medium bowl.
    4 In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the
    butter and granulated sugar together on high speed until smooth and creamy, about 2
    minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until
    combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as
    needed. With the mixer running on low speed, slowly add the dry ingredients to the wet
    ingredients in 3 different parts. The dough will be thick.
    5 Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. I
    recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle
    extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
    6 Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still
    very warm, lightly press down on them with the back of a spoon or fork to help flatten them
    out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to
    cool completely.
    7 Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
    Notes
    1 Make Ahead & Freezing Instructions: There are a few options here! First, you can prepare
    the cookie dough and chill it in the refrigerator for up to 3 days. Make sure that you let it
    come to room temperature before rolling and baking the cookies. You can also freeze the
    cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months. You
    can freeze the cookie dough balls with the cinnamon sugar coating or without, but I
    recommend freezing without the topping. When you are ready to bake, remove the balls
    from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping. You can
    also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before
    serving.
    2 Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper |
    Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Medium Cookie Scoop |
    Cooling Rack
    3 Cream of Tartar: Cream of tartar is required for this recipe. Please see the text of the post
    for more information.
    4 Extra Egg Yolk: To bring this dough together so it isn’t quite as crumbly use 1 large egg,
    plus 1 extra large egg yolk. I’ve been doing this recently and the snickerdoodles taste even
    softer, moister, and richer.
    5 Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie
    baking tools.

    Find it online: https://sallysbakingaddiction.com/soft-thick-snickerdoodles-in-20-


    minutes/

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