snickerdoodles recipe

Snickerdoodles are a timeless cookie favorite, loved for their soft, chewy texture and the irresistible cinnamon-sugar coating. Perfect for any occasion, these cookies are easy to make and always a hit. Here’s a simple recipe to share with your members.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This usually takes about 2-3 minutes using an electric mixer on medium speed.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the 3 tablespoons of granulated sugar and the ground cinnamon.
6. Form and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
8. Cool and Enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.

Tips for Perfect Snickerdoodles:

• Soft Butter: Ensure your butter is softened to room temperature for easier mixing.
• Cream of Tartar: This ingredient is key for the classic tangy flavor and chewy texture of snickerdoodles.
• Chill the Dough: If the dough feels too soft to handle, refrigerate it for 15-20 minutes before rolling into balls.

Share this snickerdoodle recipe with your members and let them experience the joy of baking and savoring these delightful cookies. Happy baking!

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Easy Way Method 2

Method 2