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Top rated snickerdoodle cookies
Here are some top-rated snickerdoodle cookie recipes:
- Soft and Chewy Snickerdoodles by Sally's Baking Addiction: This recipe has a 4.8-star rating and over 2,000 reviews. It uses a combination of white and brown sugar, and cream of tartar to give the cookies a unique flavor.
- Snickerdoodles by King Arthur Flour: This recipe has a 4.7-star rating and over 1,000 reviews. It uses a combination of butter and sugar, and a sprinkle of cinnamon sugar on top of the cookies.
- The Best Snickerdoodle Cookies by Taste of Home: This recipe has a 4.7-star rating and over 500 reviews. It uses a combination of butter and sugar, and a hint of nutmeg to give the cookies a unique flavor.
- Snickerdoodle Cookies by America's Test Kitchen: This recipe has a 4.6-star rating and over 200 reviews. It uses a combination of butter and sugar, and a technique called "reverse creaming" to give the cookies a tender texture.
- Snickerdoodles by Epicurious: This recipe has a 4.5-star rating and over 200 reviews. It uses a combination of butter and sugar, and a sprinkle of cinnamon sugar on top of the cookies.
Here's a basic snickerdoodle cookie recipe that you can try:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups white granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 tablespoons cinnamon sugar (a mixture of granulated sugar and cinnamon)
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2:3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- In a small bowl, mix together the cinnamon sugar.
- Roll the dough into balls, about 1 1/2 inches in diameter. Then, roll each ball in the cinnamon sugar mixture to coat.
- Place the balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10:12 minutes, or until the edges are set and the centers are just slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Note: You can adjust the amount of cinnamon sugar to your liking, and you can also add other spices like nutmeg or cardamom to the dough for extra flavor.