Snickerdoodle Cookies
Howdy folks, and thanks for stopping by the website! While we were out on the book tour, we stopped and had a snickerdoodle at Crumbl, a cookie franchise. The cookies are so giant they're meant for sharing, but I didn't want to share. The snickerdoodle was the best I'd ever had. Of course, I wanted to make these snickerdoodles myself - single serve size, that is. Whether you're cooking in the home or at camp, this week's video has you covered.
Slowly add the dry mixture to the butter mixture, about 1/3 cup at a time, until it is well blended.
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Batter Up!
Start by combining all of the dry ingredients into a medium-sized bowl.Tip: When baking, spoon the flour into the measuring cup lightly. Packing the flour will result in an overly dry cookie.
I got out the stand mixer for these because the cookie comes out better when the sugar and butter is whipped into a smooth, fluffy mixture. Once that's achieved, add the remainder of the ingredients.Slowly add the dry mixture to the butter mixture, about 1/3 cup at a time, until it is well blended.
Baking Tips
Using a cookie scoop or measuring cup, fix the dough into 1/8 cup dough balls. Roll in the cinnamon sugar coating mixture and place onto the parchment paper. Gently mash down. Repeat.Tip: Leave 2 inches around the cookies so they have room to flatten and expand.
If you're cooking inside, bake for 10 minutes only. Even if they seem a little soft, take them out of the oven. They'll continue to set up as they cool. Rest the cookies on parchment paper for about 2 minutes before removing them to the wire rack.Tip: Sprinkle any leftover cinnamon and sugar over the warm cookies before serving.
As always, Shannon and I thank you for visiting our website! Please subscribe to our YouTube Channel and follow us on Facebook.
