Easy Snickerdoodles Cookie Recipe
Try this Easy Snickerdoodles Cookie Recipe recipe, or contribute your own.
Try this Easy Snickerdoodles Cookie Recipe recipe, or contribute your own.
- Carbohydrate 15.4315539079264 g
- Cholesterol 55.9715277949035 mg
- Fat 8.80947174285794 g
- Fiber 0.901256249765623 g
- Protein 3.28170298851936 g
- Saturated Fat 5.21460389303939 g
- Serving Size 1 1 Serving (57g)
- Sodium 5405.84013960819 mg
- Sugar 14.5302976581608 g
- Trans Fat 0.753596292210922 g
- Calories 154 calories
Step-by-step
- Preheat oven to 375 degrees.
- Beat butter at medium speed with standing electric mixer until creamy.
- Gradually add 2 cups sugar, beating well.
- Add eggs, milk, and vanilla extract, beating until mixture is fully combined.
- Combine flour, baking powder, and 2 tsp. cinnamon.
- Gradually add to butter mixture, beating at low speed until well combined.
- Add 3 Tbsp. sugar and 1½ Tbsp. cinnamon in a separate small bowl.
- Roll dough mixture into 1 -inch balls, and roll into mixture.
- Place dough balls on parchment paper on baking sheets, and flatten slightly with your hands.
- Bake for 11 to 13 minutes or until lightly browned.
- Bake for 15 minutes for a crispier cookie.
- Cool on wire rack for about 30 minutes.
A properly baked snickerdoodle possesses a matte, finely cracked top dusted with fragrant cinnamon, yielding to a soft interior rather than a hard, cakey crumb. Many bakers ruin this classic cookie by rushing the creaming stage or mismanaging the oven heat. Softened butter must be beaten at medium speed with the sugar until the mixture turns pale and voluminous. This mechanical aeration incorporates air pockets necessary for proper leavening. Skipping this step yields dense, heavy discs.
Managing Texture and Heat
Dough temperature directly impacts spread in the oven. If the kitchen is warm, chill the rolled balls for fifteen minutes before baking to prevent flat cookies. Watch the oven closely at the eleven-minute mark. Edge coloration indicates doneness far more reliably than center firmness, since residual heat finishes the cooking process on the pan.
- Overmixing the flour creates gluten development, resulting in tough edges. Incorporate dry ingredients strictly at low speed.
- Uneven dough balls bake inconsistently. Portion using a standard tablespoon measure to ensure uniform thickness across the sheet.
- Substitutions require precision; altering the milk ratio changes hydration levels and prevents proper surface cracking.
