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Best Easy Snickerdoodle Cookies




Sugar + Cinnamon. In a cookie? Yeah, that's Snickerdoodle Cookie for you!


This cookie is one of the cookies that I tried making because I was so intrigued with it while I was reading the booking "To All the Boys I've Loved Before" by Jenny Han. I first had this cookie when I bought it in one cookie shop because of curiosity and when I got a bite, I just knew that I should find the perfect recipe for this so I can make it whenever I want to.


Well, let's just say that I actually found the perfect recipe! This recipe is so yummy, it's crispy but soft at the same time and there's just a right amount of sweetness to it.


HOW LONG IS THE SHELF LIFE?

  • For cooked cookies, shelf life is up to 3 to 5 days.

  • For the dough mixture, shelf life can be up to 1 week when put in the fridge.


HOW TO STORE THEM?

  • For cooked cookies, store them in an air tight container to keep the moisture in the cookies. Make sure that they were completely cooled down before actually storing them. Either store them in room temperature for up to 3 days, or in the fridge for up to 5 days.

  • For the dough, store them in an air tight container as well to keep the moisture in. If you store them in the fridge, it can last up to 1 week. If you store them in the freezer, they can last up to a month. Before cooking them, make sure they're malleable enough to be scooped and rolled onto the baking sheet and add an additional 30-50 seconds to the cooking time.







Best Easy Snickerdoodle Cookies

 

Makes: 10 Big Cookies


Ingredients:


For the cookies

❑ 3/4 Cup of White Sugar

❑ 1 Egg

❑ 1/2 Cup (1 Stick) of Softened Butter

❑ 1 tsp of Vanilla Extract

❑ 1 1/3 Cup of All Purpose Flour

❑ 3/4 tsp of Cream of Tartar

❑ 1/4 tsp of Baking Soda

❑ 1/2 tsp of Salt


For the Cinnamon Sugar Powder

❑ 2 tbsp of White Sugar

❑ 3/4 tbsp of Cinnamon Powder


 

Directions:


STEP 1: Preheat the oven to 350°F and line your baking sheet with either parchment paper or your silicon baking mat.

 

STEP 2: Make your cinnamon sugar powder by mixing together white sugar and cinnamon powder. Set it aside.

 

STEP 3: Make sure your butter is at room temperature but if not, put your hard butter in a microwave safe bowl and microwave for 15 seconds. Make sure it's not completely melted, just slightly softened.

 

STEP 4: Cream your softened butter together with your white sugar. The moment it becomes a creamy pale yellow color, that's the perfect creamed consistency.

 

STEP 5: Add the egg and vanilla extract to your creamed butter and sugar and mix until well combined.

 

STEP 6: When the wet ingredients are well combined, add the Flour, Cream of Tartar, Baking Soda, and Salt to the mixture and mix it until it forms into a dough-like form.

 

STEP 7: Grab an ice cream scooper (or you can use any spoon you have to scoop even cookies) and start scooping some cookie batter to your baking sheet.


NOTE: It's better if you leave the cookies in circle so the middle could stay soft and chewy and the outside could become firm to hold; in addition, this will help for your cookies to not get too flat. BUT you can also flatten them out if that is what you desire to do!

 

​☞STEP 9: Roll the cookies in the Cinnamon Sugar Powder that you've made and then line them up on the baking sheet

 

STEP 10: Once lined up, put your tray in the preheated oven and cook for 13-15 minutes, depending on how big your cookies are and how crispy you want them to be.


NOTE: In the picture and video, the cookie batter was scooped using an ice cream scooper and was in the oven for 15 minutes. I've tried cooking smaller ones where I used 1 1/2 tablespoon of the cookie batter and the perfect bake for a soft inside is for 13 minutes.

 

STEP 11: When out of the oven, let them cool off for at least 10 minutes before lifting them up for plating. ENJOY!





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