Snickerdoodle Recipe
Snickerdoodle Recipe. Store in an airtight container for up to 1 week. Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time.
Add the eggs, one at a time and beat to combine. In a large bowl whisk together flour, cream of tartar, baking soda, and salt. After preheating the oven, you’ll use a large mixing bowl to cream the butter and sugar.
In a large bowl whisk together flour, cream of tartar, baking soda, and salt.
Place butter, shortening, 1 1/2 cups sugar, eggs, and vanilla in a large bowl; Preheat the oven to 400ºf and line several baking sheets with parchment paper. Roll the balls out and chill them in the fridge or freezer until solid, then transfer to a sealable freezer bag and store until ready to use.
Step 2, in a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until.
Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins. The secret’s in the ratio of butter to leavener to flour to egg. Gently shake the pan to coat the dough balls with sugar.
Add the eggs, one at a time and beat to combine.
Mix the 2 tablespoons sugar and the cinnamon together in a small bowl. These chewy snickerdoodle cookies taste best fresh out of the oven but you can make the dough months ahead of time and freeze it. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.
How to make snickerdoodle cookies from scratch.
After preheating the oven, you’ll use a large mixing bowl to cream the butter and sugar. Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
A teaspoon cookie scoop works well here.
Shape dough by rounded spoonfuls into balls. Place the cookies on the prepared baking sheets, leaving about 1 1/2 between them. Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
