Snickerdoodles!
From Jd2008 15 years agoIngredients
- cookie Dough- shopping list
- 2 3/4 cups of all purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons baking powder shopping list
- 1 cup (227 grams) unsalted butter, room temperature shopping list
- 1 1/2 cups (300 grams) granulated white sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon pure vanilla extract shopping list
- Coating- shopping list
- 1/3 cup (66 grams) granulated white sugar shopping list
- 2 teaspoons ground cinnamon shopping list
How to make it
- In a large bowl (Bowl #1) whisk together the flour, salt, and baking powder.
- In a separate bowl (Bowl #2) with an electric or hand mixer, beat the butter and sugar until smooth .
- Add the eggs, one at a time, (to bowl #2) beating well after each addition. Scrape down the sides of the bowl.
- Beat in the vanilla extract. (to bowl #2)
- Add the mixture from bowl #2 to bowl #1 and beat until you have a smooth dough.
- If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
- Preheat oven to 400 degrees F and place rack in the center of the oven.
- Line two baking sheets with parchment paper.
- Shape dough into 1 inch balls.
- In ANOTHER shallow bowl, mix together 1/3 cup of granulated white sugar and 2 teaspoons of ground cinnamon.
- Roll around your dough balls in this cinnamon/sugar mix.
- Place your coated dough on the baking sheets and gently flatten each cookie to about 1/2 inch thick using a glass.
- Bake for about 8-10 minutes.
- Remember- A darker snickerdoodle is a bitter snickerdoodle.
- Also- The taste of the cookies changes once the cookies are cooled! I highly suggest waiting for them to cool and then tasting them! Enjoy!
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