Snickerdoodles
Recipe by user david
A quick and easy recipe for soft and thick snickerdoodle cookies with no dough chilling required.
This snickerdoodle recipe is a favorite of mine for its quick preparation and soft, thick texture. The use of an extra egg yolk keeps the cookies moist and rich. No need for chilling the dough, making it perfect for quick cookie baking sessions. Serve these delightful cookies fresh and soft for up to a week.
Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- 1⁄3 cup 1⁄3 cup (66 g) white granulated sugar
- 1 tsp 1 tsp (3 g) cinnamon
- 1⁄3 cup 1⁄3 cup (66 g) white granulated sugar
- 1 tsp 1 tsp (3 g) cinnamon
Toss sugar with cinnamon in a small bowl. Set aside.
- 3 cups 3 cups (370 g) all-purpose flour
- 2 tsp 2 tsp (7 g) cream of tartar
- 1 tsp 1 tsp (5 g) baking soda
- 1 1⁄2 tsp 1 1⁄2 tsp (4 g) cinnamon
- 1⁄2 tsp 1⁄2 tsp (3 g) salt
- 3 cups 3 cups (370 g) all-purpose flour
- 2 tsp 2 tsp (7 g) cream of tartar
- 1 tsp 1 tsp (5 g) baking soda
- 1 1⁄2 tsp 1 1⁄2 tsp (4 g) cinnamon
- 1⁄2 tsp 1⁄2 tsp (3 g) salt
In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
- 1 cup 1 cup (230 g) unsalted butter
- 1 1⁄3 cup 1 1⁄3 cup (266 g) white granulated sugar
- 1 cup 1 cup (230 g) unsalted butter
- 1 1⁄3 cup 1 1⁄3 cup (266 g) white granulated sugar
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.
- 1 1 (51 g) large egg
- 1 1 (18 g) large egg yolk
- 2 tsp 2 tsp (10 g) vanilla extract
- 1 1 (51 g) large egg
- 1 1 (18 g) large egg yolk
- 2 tsp 2 tsp (10 g) vanilla extract
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.
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.
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.
Notes
Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
Nutrition Information
| Nutrient | Total |
|---|---|
| Calories | 0 |
| Protein | 0.0g |
| Fat | 0.0g |
| Saturated Fat | 0.0g |
| Carbohydrates | 0.0g |
| Fiber | 0.0g |
| Sugar | 0.0g |
| Sodium | 1453mg |
| Cholesterol | 0mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
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