![]() Using an electric mixer on medium speed (a stand mixer with paddle attachment or hand mixer are both fine), beat 1 cup (2 sticks) unsalted butter, melted, cooled slightly, ½ cup (packed 100 g) light brown sugar, and 1 cup (200 g) granulated sugar in a large bowl, scraping down sides, until incorporated. Whisk flour, 2½ cups all-purpose flour, 1 tsp. If you have extras-we doubt you’ll have extras-store them in an airtight container or pack them in holiday cookie tins. These blonde cookies shouldn’t take on much color don’t be tempted to leave them in the oven, lest you wind up with crispy cookies, which is not the vibe here. Roll the cookie dough balls in cinnamon-sugar and give the buttery beauties plenty of room on your cookie sheet since they’ll spread quite a bit. No need to refrigerate the dough: Just let it sit on the counter for 30 minutes to firm up before scooping. vanilla bean paste or high-quality vanilla extract). As for the other ingredients, there aren’t many, so choose wisely: Seek out a warm, potent cinnamon (we like this one from Burlap & Barrel) and a plump, shiny vanilla bean (if you can’t find one, substitute 1 tsp. Cream of tartar gives them their signature tangy flavor. For chewy snickerdoodle cookies, beat for just 30 seconds their centers will be slightly more dense, preferable to some, and equally lovable in our books.Įither way, our snickerdoodle cookie recipe minimizes prep time by calling for melted butter (i.e., no waiting around for softened). This aerates the dough, leading to a striking crackly surface. For classic snickerdoodles with a cakey bite, beat for a full 3 minutes after adding the eggs (set a timer: it’s longer than you think). The secret to changing up their texture lies in how long you beat the cookie batter. Whether you like your snickerdoodle cookies cakey or chewy, this recipe has you covered. ![]()
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