Intro: Snicker Doodle Cookies #HMS2018
Snicker doodle is a basic sugar cookie with cinnamon sugar. There isn't a specific or particular reason why they are called, "Snicker Doodle Cookies", they just thought it would be a whimsical title for a cookie.
Step 1: Ingredients
- 1 cup of butter (softened)
- 1 1/2 cups of granulated sugar
- 2 eggs
- 2 3/4 cups of flour
- 2 tsp cream of tartar
- 1 tsp of baking powder or baking soda
- 1/2 tsp of salt
- 1 tsp of vanilla extract
For topping (cinnamon sugar):
- 2 tbsp sugar
- 1 tsp cinnamon
Step 2: Tools
- A rubber spatula or electric mixer
- Parchment Paper
- Measuring Cups
Step 3: Dry Ingredients
First, mix all of your dry ingredients (flour, cream of tartar, baking soda (or powder), and salt.) Make sure not to add too much cream of tartar because it will make your cookies to sour. You can also pre-heat your oven during this time to 350 degrees.
Step 4: Wet Ingredients
To make the wet ingredient batter, cream your butter and granulated sugar together until there isn't many clumps. After it is combined, add your 2 eggs and the vanilla extract. Then, mix it all together.
Step 5: Mix!
After, you made your dry and wet ingredients, mix them together. Add your dry ingredients to the wet ingredient bowl. If your batter is too soft, then add a little more flour into your mix.
Step 6: Shaping Your Cookies
To shape your cookies roll them into 1 inch balls or what shape you want. Repeat this step for your whole batter. Then, place them onto a lined or greased baking tray.
Step 7: Cinnamon Sugar
To make your cinnamon sugar, combine your 2 tablespoons of sugar and 1 tsp of cinnamon. Instead, you can use pre-made cinnamon sugar. Then, roll your cookies into the sugar.
Step 8: Place Into Oven and Done!
Once, you've rolled the cookies into the cinnamon sugar, put them into the oven. Wait for 5-10 minutes or until done. You can also put more cinnamon sugar on top for more sweetness depending on your liking. Then, you're done! This recipe makes 2-4 dozen depending on the size of your cookies.