I love any good cookie recipe. I have never made a Snickerdoodle cookie I love. I am usually making chocolate chip cookies of some sort. Recently, I will flipping through Instagram and saw a friend from church posted a pic of these yummy Snickerdoodles from Two Peas & Their Pod. I follow Two Peas on Instagram too. These cookies are buttery and fabulous. I love the texture. I did make the cookie dough balls and roll in cinnamon/sugar and then I put the balls in the refrigerated while the current batch was cooking. I was worried about the dough balls being too soft and the cookies spreading out. They are amazing!
3 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter ( I used salted)
1 1/2 cups granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
Cinnamon/Sugar Topping:
3 Tbsp. granulated sugar
3 tsp. ground cinnamon
Preheat the oven to 350. Line a baking sheet with a Silpat baking mat or parchment paper. In a medium bowl, whisk together flour, cream of tartar , baking soda and salt. Set aside. Using a hand mixer or a stand mixer, beat the butter and sugar for about 2 minutes or until light and fluffy. Scrape down the sides with a spatula. Add the eggs and vanilla and beat until combined. Add in dry ingredients and mix on low or with a spatula until flour mixture is combined. Don't over mix.
In a small bowl, mix the granulated sugar and cinnamon. Roll all of the cookies into cinnamon/sugar mixture making sure each ball is generously coated. (If dough balls seem to soft, place in fridge while other cookies are baking) Place the dough balls on the prepared baking sheet, about 2 inches apart. Bake 8 - 10 minutes or until cookies are set around the edges and still soft in the center. The cookies will set up after they cool. Allow cookies to cool on baking sheet for 3 - 4 minutes. Transfer to a wire rack for cooling. Store in an airtight container.
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