Snickerdoodle Chocolate Chip Cookie Recipe
- January 5, 2022
So, you might remember I’m no stranger to snickerdoodle cookies – I love tinkering with the traditional recipe.Case in point, my Peanut Butter Snickerdoodles; they’re a reader AND family favorite.Cream of Tartar <– that’s the perfect ingredient in all good snickerdoodle recipes.Snickerdoodles are supposed to have that little “tang” flavor from the cream of tartar, and it also gives them a chewy yet puffy texture.(Which, if we’re being honest, describes what every good cookie in the world should taste like, always, IMO.).I do 99% of my grocery shopping at Walmart or the sale items at Safeway, so I normally buy Hershey’s.A few of my blogger friends have recommended them and I finally remembered to buy a few packages during my last visit.(I try to only go there a few times a year, because I cannot handle the parking lot or the tubs of Cat Cookies I come home with.).They stay gooey for hours and, even when the cookies are completely cool, they never get rock solid hard again.That makes these chocolate chip a dessert blogger’s dream, because you can get the gooey shot without microwaving the heck out of a perfectly done cookie.The cookies stay soft and chewy, the cinnamon sugar crunch is the perfect snickerdoodle flavor, and the chocolate.And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.Leave a Review Print Recipe Ingredients 3/4 cup unsalted butter.Line two cookie sheets with parchment paper or silpat baking mats.Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips.Place remaining ⅓ cup sugar and cinnamon in a small bowl and stir.Bake for 9-11 minutes, or until the bottoms just start to turn golden brown.Nutrition Information Serving: 1 cookie | Calories: 181 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 23 mg | Sodium: 857 mg | Fiber: 1 g | Sugar: 15 g Nutritional information not guaranteed to be accurate. .
The Best Snickerdoodle Cookie Recipe – Modern Honey
The popular cinnamon-sugar soft and chewy sugar cookie recipe.I made this snickerdoodle cookie recipe 30 years ago and it is still the best I have ever tasted.This is an important step as the butter coats the sugar crystals and creates a smooth texture.This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.These snickerdoodle cookies need to be soft and chewy so watch carefully.MJ's Top Secret Chocolate Chip Cookies.The popular cinnamon-sugar soft and chewy sugar cookie recipe.Course: Dessert Cuisine: American Keyword: snickerdoodle cookies Servings : 24 Ingredients 1 cup Unsalted Butter (softened).1 1/2 Tablespoons Cinnamon Instructions Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.Stir in flour, cream of tartar, baking soda, and salt, just until combined.Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.*To make flatter snickerdoodles, press down in the center of the ball before placing in the oven.I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! .
Brown Butter Chocolate Chip Snickerdoodles
Thick and chewy, these Brown Butter Chocolate Chip Snickerdoodles are the ultimate holiday cookie!You’ll melt the butter as normal, then continue to cook it over medium heat – stirring occasionally – until it reaches a golden brown color.Because the brown butter must come back to room temperature before using it in the cookie dough, you’ll want to plan ahead time wise.For extra chocolatey cookies, press a few chocolate chips on top as soon as they come out of the oven.While these cookies are delicious on their own, they’re extra enjoyable with a warm Winter beverage like cocoa, coffee, or chai tea!Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!Brown Butter Chocolate Chip Snickerdoodles Ashley Manila Thick and chewy, These Brown Butter Chocolate Chip Snickerdoodles are the ultimate holiday cookie!1 teaspoon cinnamon For the Chocolate Chip Snickerdoodle Cookie Dough: 1 cup (227g/8 ounces) unsalted butter, melted until browned, then brought back to room temperature.For the Snickerdoodle Cookie Dough: Cut the butter in tablespoons and place them in a heavy saucepan over medium heat.Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes.Remove from heat, pour browned butter into a small bowl, cover, and refrigerate until solidified, about 2 hours.In a medium mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, cinnamon, and salt.Roll the dough in the cinnamon sugar topping, then transfer the ball onto a prepared baking sheet.Bake cookies, one tray at a time, for 9-10 minutes, or until they're set at the edges but still soft in the center. .
Chewy Chocolate Chip Cookies
Big and Chewy Chocolate Chip Cookies are absolute perfection!The secret to these cookies is using both milk and semi sweet chocolate chips.I have a few weaknesses in life and freshly baked chocolate chip cookies is pretty much at the top of the list!Over the years I’ve had my favorite recipes and I even came up with some tips for making the perfect batch!The first time I made these cookies (and they turned out), I was the most favorited person in my household!you would have seen in my Insta Stories that I set a new year’s goal to eat more cookies without feeling guilty!I’ll clarify that I meant to eat more worth while cookies like these and not feel guilty!No more wasting my time on store bought or mediocre cookie recipes.Click here for Big and Chewy Chocolate Chip Cookies video.The secret is using both milk and semi sweet chocolate chips 4.14 from 30 votes Print Pin Prep Time: 10 minutes Total Time: 21 minutes Servings: 14 Cookies Ingredients ▢ 1 Cup Cold Butter, Cubed.▢ 1 Cup Milk Chocolate Chips Instructions Preheat oven to 400 degrees.Add a few more chocolate chips to the top of each cookie immediately after removing from the oven. .
Soft & Thick Snickerdoodles
Here is my reader favorite recipe for soft and thick snickerdoodles.These soft-baked snickerdoodle cookies only require about 30 minutes start to finish!My recipe yields the softest and thickest snickerdoodles you’ll ever taste.I like to call them snickerdoodle pillows because they are perfectly fat and puffy!The secret’s in the ratio of butter to leavener to flour to egg.Don’t use shortening here; you’ll miss the flavor of butter.You can skip the cookie dough chilling step with this snickerdoodle recipe. .
Chocolate Snickerdoodle Cookie Recipe
Chocolate lovers will love this Easy snickerdoodle cookie Recipe!If you are a traditionalist, you might be thinking that I am crazy and might not be up for trying my chocolate snickerdoodles, but just wait.Remember my Brown Butter Salted Caramel Snickerdoodles?Basically, a regular snickerdoodle cookie with the addition of cocoa powder.The acid in cream of tartar gives snickerdoodles a slight tangy flavor and makes the cookies chewy because the cream of tartar prevents the sugar from crystalizing and making the cookies crunchy.You might ponder the cookie for a minute and wonder if a chocolate snickerdoodle is a real thing. .
BEST Snickerdoodle Cookie Recipe (+VIDEO)
Super soft and full of cinnamon – this Snickerdoodle Cookie recipe is sure to be a hit!One of the most classic cookie recipes, we make these snickerdoodles all the time!My family searched for the best Snickerdoodle recipe for a long time, and we finally found THE ONE.From Wikipedia: The Joy of Cooking claims that snickerdoodles are probably German in origin and that the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry.You begin by mixing together the flour, cream of tartar, baking soda, and salt.Set this aside and cream together the butter and sugar followed by adding the eggs until it is well blended.Mix these balls into your cinnamon and sugar mixture and place on an un-greased pan and bake at 350 degrees for 8-10 minutes.There are a couple tricks to making and keeping your snickerdoodles soft and chewy, including:.Let them sit on the baking sheet for a minute and then take them off and put them on a cooling rack.8 minutes cook time will insure a soft chewy cookie – even after they have cooled.To keep them soft and chewy, store them in an airtight container.The bread will absorb the extra air in the container and make the cookies stay fresh for longer!Most cookies can stay fresh when stored in an airtight container at room temp for about 3 days.Yes – you can always substitute fresh lemon juice or white vinegar for cream of tartar.We’ve also used baking powder as a substitute which works but does not provide that tangy flavor cream of tartar usually adds.Although cream of tartar is typically used in snickerdoodle recipes to add a unique tangy taste and chewy texture, you can still use a substitute for it.1 tbsp cinnamon Instructions Mix together flour, cream of tartar, baking soda, and salt together. .
Classic snickerdoodles are delicious because they are slightly crisp on the outside, soft and buttery on the inside, with plenty of cinnamon-sugar.Cinnamon simply adds a warm, sweet aroma and taste.No chilling will create a better crackle on top as shown on the left side of this plate of cookies.To compensate for this, I like to sprinkle extra cinnamon-sugar on top of the cookies after baking, while they are still hot. .
Chocolate Chip Snickerdoodles
Shortly before I started grad school in organic chemistry, a new dessert shop opened up downtown, just a few blocks away from the university.It boasted create-your-own ice cream cookie sandwiches as its main menu item, along with more traditional ice cream desserts like sundaes, milkshakes, and floats, and the line stretched halfway down the street the day it opened.I waited a few weeks before stopping by to let the crowds die down, but even then, I still stood in a line that snaked its way through the store and out the glass doors.With ten different cookies to choose from (not including the six gluten-free options) and twenty flavors of ice cream, I never fully figured out my ice cream cookie sandwich creation until the exact moment one of the employees greeted me and asked what I wanted.Sometimes I even stalled a little bit longer by asking for a sample of one or two flavors of ice cream… But at least that helped me narrow down my choices!When my brother recently mentioned that he walked by the same dessert shop in a different city, I started craving those design-your-own ice cream cookie sandwiches all over again.Buttery cookies full of melty chocolate chips and rolled in a sweet cinnamon coating… They’re absolutely irresistible, yet they contain no refined flour or sugar!You’ll also combine some coconut sugar with a little cinnamon to create the iconic snickerdoodle coating.I typically drop all of the cookie dough into rounded scoops on the baking sheet first to make sure they’re evenly sized before shaping it into balls and rolling in the cinnamon sugar.You’ll use mini chips instead of regular sized to ensure every bite contains at least a morsel of melty chocolate.The entire batch never lasts more than 24 hours at our house… But if you have any leftovers, they’ll stay fresh for at least a week if stored in an airtight container.To prepare the cookies, whisk together the flour, cinnamon, baking powder, cornstarch, and salt in a medium bowl.(If the dough is sticky, use a spoon and spatula to drop it into rounded scoops onto the baking sheets instead.).Working with one sphere at a time, drop it into the cinnamon mixture, and roll it around until it’s completely coated.Place the sphere back onto the baking sheet, and repeat with the remaining dough.Flatten each sphere to about half of its original height, and gently press the remaining chocolate chips into the tops.When rolling the cookie dough in the cinnamon sugar mixture, it sometimes doesn’t stick very well. .