Oat Doodles Recipes

SNICKERDOODLE COOKIES

Snickerdoodle Cookies image

You are going to LOVE these soft, chewy, buttery Snickerdoodle Cookies! With NO CHILLING required they are ready in under 30 minutes!

Provided by Sam Merritt

Categories Dessert

Time 25m

Number Of Ingredients 12

Ingredients

1 cup unsalted butter ((226g) softened to room temperature)
1 ½ cups granulated sugar ((300g))
1 large egg + 1 egg yolk
¼ teaspoon vanilla extract
3 cups all-purpose flour
1 ½ teaspoon cream of tartar
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup granulated sugar ((50g))
1 Tablespoon ground cinnamon

Steps:

Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
In a separate small bowl, stir together cinnamon and sugar for rolling.
Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.

Nutrition Facts : ServingSize 1 cookie, Calories 194 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 99 mg, Fiber 1 g, Sugar 17 g

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