Your favorite Snickerdoodle recipe!

December 5, 2018

Hello fellow foodies!

 

December 4th is a super sweet day! Why? It is National Cookie Day! No matter how you like 'em: super crispy, super chocolate-y, soft and moist or filled with caramel, there is a cookie out there that will pleasure your palette. 

 

Snickerdoodles is simply a classic sugar cookie rolled in cinnamon-sugar. Not only is it great for the holiday season, it is a great year-round cookie. Simple to make, and pretty simple to eat, too.

 

 

Classic Snickerdoodle 

Oven: 350 degrees F

Yields: 28 medium size cookies

Bake Time: 16 minutes

 

Equipment needed: Standing kitchen mixer with paddle attachment, measuring cups/spoons, spatula, mixing bowls, parchment-line cookie sheets, cookie scoop (or ice-cream scoop works as well)

 

Ingredients needed:

  • 1 cup unsalted butter, cubed and soften

  • 2 cup white sugar

  • 1 tablespoon light corn syrup (brown rice corn syrup is an OK substitute)

  • 2 eggs

  • 2 teaspoon vanilla

  • 3 1/2 cup all purpose flour, sifted 

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 tablespoon baking powder

  • 2 teaspoon baking soda

  • For rolling cookies: 1 cup white sugar and 2 teaspoon cinnamon

Directions: 

  • In a standing kitchen mixer, with the paddle attachment, cream together:

    • 1 cup unsalted butter, cubed and soften 

    • 2 cups white sugar

    • 1 tablespoon light corn syrup

    • Cream until light and fluffy, about 10 minutes

  • Mix together in a small bowl:

    • 2 eggs

    • 2 teaspoon vanilla

    • Slowly, add to creamed butter-sugar-corn syrup

  • In a medium soft, sift together:

    • 3 1/2 cup all purpose flour

    • 1/2 teaspoon ground cinnamon

    • 1/4 teaspoon fine sea salt

    • 1 tablespoon baking powder

    • 2 teaspoon baking soda

    • Add to mixture, mix until just combined, less than 1 minute

  • In a small bowl, mix together:

    • 1 cup white sugar

    • 2 teaspoon ground cinnamon

  • Scoop cookie dough into medium size balls and roll into cinnamon sugar

  • Press into small disk and place onto parchment lined cookie sheets 

  • Bake for 18 minutes, rotating half way

  • Eat and enjoy!

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com 

 

 

Share on Facebook
Share on Twitter
Please reload

Please reload