Snickerdoodle recipe. Toasty brown butter and coarsely chopped white chocolate give traditional snickerdoodle cookies a decadent upgrade in this wow-worthy recipe. Preparing and cooling brown butter requires a little more time–but the rich, nutty flavor is so worth it. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
You can have Snickerdoodle recipe using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Snickerdoodle recipe
- It’s 1 of any classic yellow cake mix.
- It’s 3 tsp of of cinnamon.
- It’s 2 tbsp of of white sugar (brown sugar will work too).
- Prepare 1 of egg.
- Prepare 1/4 cup of of cooking or vegetable oil.
Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well.
Snickerdoodle recipe instructions
Preheat oven to 375°F . Mix cinnamon and sugar in small bowl.
Mix oil, Yellow cake mix, and egg in large bowl until smooth. Roll the mixture into 1-2 inch balls and roll into cinnamon/sugar mix..
Spray non- stick oil on a pan with tin foil sheet. Balls need to be at least 1 inch away from each ball..
Cook for 8-9 minutes or if needed cook for 10-11 minutes. Cool on rack. ENJOY!!!!!.
Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Use your hands to roll dough into little (ping-pong ball-sized) balls. The two most important elements of Mom's snickerdoodle recipe: she always adds cream of tartar, and she always leaves out vanilla extract. In fact, I believe it's the only cookie recipe she's ever made without vanilla extract. Mom would tell you the cream of tartar stabilizes the snickerdoodles, providing the light, soft, pillowy texture.
