The Best Snickerdoodles I Have Ever Eaten Recipes

THE BEST SNICKERDOODLE COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
• Stir in flour, cream of tartar, baking soda, and salt, just until combined.
• In a small bowl, stir together sugar and cinnamon.
• If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

THE BEST SNICKERDOODLES I HAVE EVER EATEN

Steps:

• In a large bowl, cream butter and sugars at high speed.
• Add egg, vanilla, and beat until smooth.
• In another bowl, combine flour, salt, baking soda, and cream of tartar.
• Pour dry ingredients into the wet ingredients, mix well.
• Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
• In a small bowl combine topping.
• Take about 2 1/2 tablespoons of dough and roll it into a ball.
• Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
• Bake cookies 10-12 minutes, NO MORE.
• *Cookies may seem undercooked but will develop.
• Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
• It happened to me.
• lol.
• If the cookies don't turn out, please try again.
• It's a very good cookie, it's just all a matter of getting the cooking time right.

THE BEST SNICKERDOODLES I HAVE EVER EATEN

Steps:

• In a large bowl, cream butter and sugars at high speed.
• Add egg, vanilla, and beat until smooth.
• In another bowl, combine flour, salt, baking soda, and cream of tartar
• Pour dry ingredients into the wet ingredients, mix well
• Preheat oven to 300° while you let dough rest 30-60 minutes in fridge
• In a small bowl combine topping.
• Take about 2 1/2 tablespoons of dough and roll it into a ball
• Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet
• Bake cookies 10-12 minutes, NO MORE
• Cookies may seem undercooked but will develop.
• Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that