Snickerdoodle cookies recipe, the most delicious, soft, flavorful cinnamon cookie to bake on cold Winter days!
This recipe makes 48 cookies and can be easily halved.
1 cup (227 g) butter at room temperature
1½ cups (300 g) sugar
2 3/4 cups (360 g) all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp sugar
1 tsp cinnamon
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper
In the bowl of your stand mixer with the paddle attachment, cream together the soft butter and sugar until creamy and smooth
Add eggs, one at a time, and beat until incorporated
Sift together the flour, baking powder, baking soda and salt into the wet ingredients, mix briefly
With a spatula, check that all the flour is incorporated
In general I don’t need to but, if your dough were too soft, you might want to chill it for about 1/2 hour
In a small bowl, add 2 tbsp sugar and 1 tsp cinnamon, stir
I used a small ice cream scoop for these cookies: scoop dough, roll it into balls, then coat them thoroughly with the cinnamon/sugar mixture
Place onto the prepared cookie sheets, about 2 inches apart
Bake for 9 minutes or until slightly golden brown around the edges. (I used a small ice cream scoop and made cookies of a diameter of about 4 inches (11 cm).and my cookies were ready in 9 minutes)
Be very careful: at this point, your cookies are very fragile, let them cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling
If you like your cookies a bit thick, I find that it helps to roll balls of dough slightly higher than larger.
Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course, you can always pop butter a few seconds in your microwave
Also, cookies will bake faster on a dark baking sheet than on light one. So, try to bake all your cookies on same color baking sheets to better estimate your baking time.
The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, and even finish mixing with a spatula.
Original recipe (slightly amended) from Lil’Luna, here’s a link to her method click here.
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