Best Perfect Snickerdoodles Recipes

PERFECT SNICKERDOODLES

Steps:

• Mix first 3 ingredients together thoroughly. Sift the remaining ingredients together in separate bowl. Stir the two mixtures together. Roll into balls the size of walnuts.
• Dip balls in mixture of equal parts cinnamon and sugar. Place two inches.
• apart on lightly greased baking sheet. Bake until lightly browned.
• but still soft (8- 10 minutes) at 400° farenheit.

PERFECT VEGAN SNICKERDOODLES

Steps:

• Preheat your oven to 300°F.
• In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
• In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
• In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
• Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.

PERFECT SNICKERDOODLES

Steps:

• Sift together flour, baking soda, and cream of tartar in a medium bowl.
• In a separate, large bowl, cream together butter and 2 cups sugar, then stir in eggs, milk, and vanilla.
• Gradually stir dry ingredients into wet ingredients until fully incorporated. Cover bowl and chill in refrigerator, at least a few hours or overnight, to make dough easier to roll in your hands.
• Preheat oven to 375 and grease cookie sheets (or use parchment paper).
• In a bowl, stir together 3 tbsp white sugar, brown sugar, cinnamon, and nutmeg.
• Roll the chilled dough into 1 to 1 1/2 inch balls, then roll in sugar mixture. Place 2 inches apart on greased cookie sheets (or parchment paper). Bake for 11 minutes in the preheated oven, until cookies begin to brown at the edges. Remove to cool on wire racks.

PERFECT SNICKERDOODLES

Steps:

• Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
• Turn mixer to low and add in flour, mixing until just combined.
• In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
• Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
• Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
• Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
• Notes:I bake my Snickerdoodles for exactly 11 minutes every time I make this recipe with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
• Store airtight for up to 3 days.