Softest Snickerdoodle Cookie Recipe

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 …

Rating: 4.7/5(377)
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.

Preview

See Also:

Show details

The Softest & Chewiest Snickerdoodle Cookies Recipe

WEBJul 14, 2019 · Instructions. Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. In a medium bowl …

1. Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.
2. In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a separate large bowl cream together the butter and sugar until light and fluffy.
4. Slowly, add the eggs one at a time followed by the vanilla.

Preview

See Also:

Show details

(Perfectly Soft!) Keto Snickerdoodles gnomgnom

WEBPreheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat. Add almond flour, coconut flour, xanthan gum, baking …

1. Preheat oven to 375°F/190°C and line a baking tray with parchment paper or a baking mat.
2. Add almond flour, coconut flour, xanthan gum, baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.
3. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes). Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
4. Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon 'sugar' mix and flatten slightly. Note that because keto cookies don't spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer?! Leave them rounder! Also note that a few of you have reported back with your cookies 'spreading too much' (i.e. some erythritol brands are behaving like real cookies!), so I suggest you guys do a trial with one cookie to get the perfect texture!

Preview

See Also:

Show details