Vanilla Snickerdoodles
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Crispy on the outside, chewy on the inside, and infused with the sweetness of vanilla, these snickerdoodles are a classic treat.
Ella x
Ingredients
- 250 gall-purpose flour
- 3 gbaking soda
- 1 gcream of tartar
- 250 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 2large eggs
- 2 mlpure vanilla extract
- 1 gsalt
- 50 gconfectioners' sugar
- 100 gcaster sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure to grease your baking sheet properly to prevent the cookies from sticking.
- 2
In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- 3
In a separate large bowl, beat the butter and sugars until light and fluffy, about 3 minutes.
Tip: Be patient and take your time to get the right consistency.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Don't overmix the dough, as it will lead to tough cookies.
- 6
In a small bowl, mix together the confectioners' sugar and caster sugar.
- 7
Scoop the dough into balls, about 20g each, and roll them in the sugar mixture to coat.
Tip: Make sure to coat the cookies evenly to get that perfect crunch on the outside.
- 8
Place the balls onto the prepared baking sheet, leaving about 2cm of space between each cookie.
Tip: Don't overcrowd the baking sheet, as the cookies will spread a bit during baking.
- 9
Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing them in an airtight container.
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