SOFT AND CHEWY SNICKERDOODLES
Ingredients:
115g butter, softened
100g granulated sugar
75g light brown sugar
One large egg (~60g)
½ tsp vanilla (2.5 mL)
190g all-purpose flour
1/4th tsp salt
½ tsp baking soda (3g)
1/4th tsp cream of tartar
Topping:
25g granulated sugar
5g cinnamon powder
Directions:
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and mix until smooth.
In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the combined dry ingredients into the wet mixture and mix until well combined. Do not overmix.
Let the dough rest for 30-60 minutes in the refrigerator, then pre-heat the oven to 300° F (150° C).
In a small bowl, combine the cinnamon and the sugar to form the topping.
Take about 2 ½ tbsp. of dough and roll it into a large ball. Roll this dough in the cinnamon sugar topping mixture until liberally coated, then place on a baking sheet lined with baking paper. Repeat until all the dough has been used.
Bake the cookies for 10-13 minutes and no more. The cookies will look raw/under-baked when you remove them from the oven, but they will harden slightly as they cool. The cookies should be soft and chewy after cooling.
Makes 16-18 large cookies.
Source: http://www.topsecretrecipes.com/Great-American-Cookies-Snickerdoodles-Copycat-Recipe.html
Requested by: Royal-Ex-Breezy
Shared by: SusieQ_1994
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