Mouthwatering Snickerdoodles

We are a cookie lovin family. Baking cookies at home is one of the things I want our girls to love and learn. I have a whole lot of memories ( and more to come)  with the girls baking some goodies in our small but busy kitchen. I hope that they will come to love homemade cookies too .  I still remember my baking mishaps and trust me..I had plenty. From totally burnt and not edible cookies to hard as a rock cookies. Overtime , I learned and have some baking tips up my sleeve.  Like, chilling the dough. I had my share of flat cookies that look like pancakes (no kidding!). This may be a no brainer to skilled and expert bakers but for a learning mama like me..that was like an aha moment.

I personally love soft and chewy cookies. Pair it with a hot tea or coffee..home run for me. My husband absolutely loves snickerdoodle cookies. Every time we go to a fair or a farmers market , when he sees a booth or a stand that sells cookies , Snickerdoodles will make it home with us ( that is if he resists the temptation to eat it). It took me a while to brave baking these cookies . The husband loves it too much so I wanted to make the best snickerdoodle of course!  These homemade snickerdoodles  are slightly chewy and my goodness..soft in the center. Buttery and “pillowy” too.  The cinnamon sugar coating made our girls super excited about the cookies..who doesn’t love a sweet treat with a cinnamon-sugar coat on it?

Speaking of cinnamon-sugar..have you tried Donut Muffins?

( Click here for the recipe) If not..you definitely should. Best of both worlds my friends!

Ingredients:

1 1/2 cups flour

1/2 cup softened unsalted butter

1/2 cup granulated sugar

1/4 tsp cream of tartar

1/3 cup packed light brown sugar

1 large egg

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt ( skip if using salted butter), optional

For rolling the dough:

1/4 cup granulated sugar

2 tsp cinnamon

Direction:

Let’s make the dough first by combining butter, both the sugars using a stand mixer fitted with the paddle attachment. A hand mixer and a big bowl is totally fine! Beat on medium-high speed until creamy.Stop and scrape the sides of the bowl, mix in egg and vanilla on medium high speed until well incorporated. It should be light and fluffy. Stop and scrape again. Add in the flour, baking soda, cream of tartar, salt if adding and beat until just combined.

Using a cookie scoop ( 2 inch or to your desired size) or by hand, form 14 equal size portion mounds of dough. Roll the mounds of dough into a ball and flatten slightly using the palm of your hand.

Place the dough balls into a cookie sheet , cover with a plastic wrap and refrigerate for a minimum of 1 hour. Pre heat oven to  350 , line a cookie sheet with parchment paper or silicone liner such as silpat.

Combine the sugar and cinnamon for rolling the doughs. Drench each dough ball in the cinnamon sugar mixture.Place the dough balls onto the prepared sheet, 2 inches apart. Bake for 9-10 minutes. If you prefer soft cookies , bake until the edges are set. It may look pale and under cooked.  Just let it “set” / “bake” on the cookie sheet. If your prefer firmer and a lil harder cookies, bake longer , 12 minutes.

What I certainly love about these cookies is that you can keep the dough refrigerated for up to five days max. There were times when I would make some cookie dough ahead, only to forget that I made them beforehand. The snickerdoodle cookie dough is also freezer friendly!

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Snickerdoodles

2017-01-28 22:53:28

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Ingredients

1. 1 1/2 cups flour
2. 1/2 cup softened unsalted butter
3. 1/2 cup granulated sugar
4. 1/4 tsp cream of tartar
5. 1/3 cup packed light brown sugar
6. 1 large egg
7. 1 tsp vanilla
8. 1/2 tsp baking soda
9. 1/4 tsp salt ( skip if using salted butter), optional

For rolling the dough

1. 1/4 cup granulated sugar
2. 2 tsp cinnamon

Instructions

1. 1. Let’s make the dough first by combining butter, both the sugars using a stand mixer fitted with the paddle attachment. A hand mixer and a big bowl is totally fine! Beat on medium-high speed until creamy.Stop and scrape the sides of the bowl, mix in egg and vanilla on medium high speed until well incorporated. It should be light and fluffy. Stop and scrape again. Add in the flour, baking soda, cream of tartar, salt if adding and beat until just combined.
2. 2. Using a cookie scoop ( 2 inch or to your desired size) or by hand, form 14 equal size portion mounds of dough. Roll the mounds of dough into a ball and flatten slightly using the palm of your hand.
3. 3. Place the dough balls into a cookie sheet , cover with a plastic wrap and refrigerate for a minimum of 1 hour. Pre heat oven to  350 , line a cookie sheet with parchment paper or silicone liner such as silpat.
4. 4. Combine the sugar and cinnamon for rolling the doughs. Drench each dough ball in the cinnamon sugar mixture.Place the dough balls onto the prepared sheet, 2 inches apart. Bake for 9-10 minutes. If you prefer soft cookies , bake until the edges are set. It may look pale and under cooked.  Just let it “set” / “bake” on the cookie sheet. If your prefer firmer and a lil harder cookies, bake longer , 12 minutes.

My Joy-Filled Life https://www.myjoyfilledlife.com/

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Cristina

Owner/Writer at A Bountiful Love

Cristina is a graduate of BS Psychology turned stay at home mommy of two beautiful and active girls. She's been happily married for 7 years, married to a God-fearing and Jesus-loving man. She loves sharing healthy and budget friendly meals - meals that will fit every budget.

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