Irresistible Snickerdoodle Cookies Easy Baking Guide
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Easy snickerdoodle cookies recipe Baking guide ensures irresistible soft cinnamonsugared treats Perfect snickerdoodle tech for quick dessert 140 chars
Total Time:25 minutes
Yield:24-30 cookies
Ingredients
All-Purpose Flour
Cream of Tartar
Baking Soda
Salt
Unsalted Butter
Granulated Sugar
Eggs
Vanilla Extract
Ground Cinnamon
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Mix well to ensure an even distribution of cinnamon.
Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture, coating evenly. Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should still be slightly soft to the touch.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature with a glass of milk or a cup of coffee.
Notes
This Snickerdoodle cookie recipe focuses on achieving that perfect balance of soft, chewy interiors and slightly crisp edges, delivering a truly irresistible treat. We’ll walk you through each step, from ingredient selection to baking tips, ensuring your snickerdoodles turn out perfectly every time.
