CHEWY SNICKERDOODLE COOKIES
Snickerdoodles are classic cookies known for their soft, chewy texture and delightful cinnamon-sugar coating
Ingredients
- 1 ½ cup Flour
- 1 tsp Pure Vanilla Extract
- 1 Large Room Temp Egg
- ½ tsp Cream of Tartar
- ½ tsp Baking Soda
- ½ cup White Sugar
- ½ cup Softened Unsalted Butter 113g
- ½ tsp Oil
- ½ tsp Salt
- 1 tsp Cinnamon
Cinnamon-Sugar Coating
- 2 tbsp White Sugar
- 1 tsp Cinnamon
Instructions
- Preheat the Oven: Set your oven to 350°F.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoons of cinnamon. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Add in the Wet Ingredients: Beat in the egg, ensuring it is fully incorporated, then add in your vanilla and oil.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure tender cookies.
- Shape the Cookies: Using 2 tablespoon or a medium cookie scoop, portion out the dough and roll it into balls.
- Coat with Cinnamon-Sugar: Roll each dough ball in the prepared cinnamon-sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls onto an ungreased baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are still slightly soft. The cookies may appear undercooked, but they will firm up as they cool.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.