Snickerdoodles Recipe Soft

Soft & Thick Snickerdoodles Sally's Baking Addiction

WEBDec 5, 2015 · In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on …

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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. Combine the granulated sugar and cinnamon together in a small bowl.
3. Whisk together 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.

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The Best Soft and Chewy Snickerdoodles Pretty.

WEBApr 4, 2022 · Sift together the dry ingredients. In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. Cream together …

1. In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside.
2. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Do not over mix.
3. If the dough is soft at this point, chill in the fridge for 1-2 hours or until firm. This step results in thicker cookies that will spread less while baking.
4. Preheat oven to 375F/190C. Line 2 pans with parchment paper.

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