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PERFECT SNICKERDOODLES

PERFECT SNICKERDOODLES

My Perfect Snickerdoodles cookie recipe is easy and truly the best and I’m showing you all my tips and tricks! These Cinnamon Sugar Cookies are soft, buttery, thick and loaded with flavor!



I always hate calling something “the best” or “perfect”…because WITHOUT FAIL there will be someone out there who indeed, does NOT think they are perfect. Or the best. I get it.
AND attaching “Perfect” or “The Best” to a Snickerdoodle Recipe is entering into pretty dangerous territory…Everyone makes Snickerdoodles…and everyone thinks their snickerdoodle recipe is the best. Add in the probability that their recipe is most likely their Grammies, my claims to have the best recipe are fightin’ words.
But I’m Confident That This Is The Best Snickerdoodle Recipe EVER!
So with ALL that said, please note: My claims that these cookies are perfect and the best are my opinions solely. Well, mine and everyone who has tried them. Today I’m showing you how to make snickerdoodle cookies AND they happen to be one of the easiest snickerdoodle recipes out there. Pinky promise!

Why are these PERFECT Snickerdoodles?
Since Snickerdoodles are easy my husband’s most favorite cookie I have made my fair share of them over the years. I started with the classic BHG recipe from the red and white checkered cookbook. Then I transitioned into a recipe that a friend from my job in college used and they were amazing. BUT once I really started baking all the time, and figuring out and deconstructing recipes I knew that it was high time I got busy developing my own.
I use a few tricks in these cookies that I will hit on more in a minute, but it comes down to:
Lower bake temperature
Extra cinnamon (purists hate this)
No chill time (hallelujah!)
Brown Sugar
An extra egg yolk

Let’s break it all down.

How Do I Make Snickerdoodles…and Why You Should Make Them This Way Too!
Some of you will agree with my tips, especially if you’ve made these, you already know it’s magic. But some of you might disagree…and that’s ok! We all don’t have to agree all the time. It’s cool. But let me share what I’ve learned over the years, I mean, you stopped my corner of the internet today because you’re looking for a Snickerdoodle recipe, so let’s get at it.
Cream of Tartar: I don’t necessarily think you have to use it to have a good Snickerdoodle (gasp I know). BUT after my attempt at omitting the annoying ingredient from a batch of Pumpkin Spice Snickerdoodles I made last September I got my fair share of feedback that it didn’t actually count as a Snickerdoodle without CoT. I can’t say I necessarily agree, but I do use it in my recipe to keep things less controversial Although, I will say that using baking powder in place of baking soda and CoT is basically the same difference. But I’m here to please.
Oven Temperature: I bake my Snickerdoodles for EXACTLY 10 minutes every.single.time. at 325°F with perfect results. But I know all ovens are different, so I wrote 10-12 minutes in the recipe just to cover my bases. You want the edges to be lightly golden and the center to seem ALMOST done…you might think it’s not done, but once it cools completely it will be soft, and melt in your mouth. Try it my way just once and see!
No Chill Time: You’re not chilling the dough as you do normally with snickerdoodles, which is why the lower oven temperature works!
Brown Sugar: The extra richness the brown sugar gives these cookies is what helps set them apart. Brown sugar adds a little moisture, as well as a deeper flavor.
Extra Cinnamon: I use cinnamon in the dough as well as the coating. You can leave it out if you want, but the best part of a snickerdoodle is the buttery, cinnamon-ness and in this case more is more!
An Extra Egg Yolk: Adding one egg plus a yolk gives the cookie dough a little extra moisture and a lot of richness. You could omit the yolk and add a few tablespoons less of flour, or you could certainly add 2 whole eggs, and have a slightly thinner cookie, but the extra yolk is where the magic happens!

I hope you guys love these Easy and Perfect Snickerdoodles as much as I do!! SO make ’em, eat ’em and let me know what you think!

Perfect Snickerdoodles
Author: Cookies & Cups 
Prep Time: 5 mins 
Cook Time: 10 mins 
Total Time: 15 mins 
Yield: 20 large cookies 1x 
Category: Cookies 
Method: baking 
Cuisine: Dessert

Description
The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there’s no chilling the dough necessary, so they can be made QUICK!

Ingredients
1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 3/4 cup flour
Cinnamon Sugar Mixture
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions
Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Notes
I bake my Snickerdoodles for exactly 11 minutes every time I make this recipe with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
Store airtight for up to 3 days.

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