Wednesday, May 27, 2015

Soft & Chewy Snickerdoodles Recipe

I know snickerdoodle cookies are mostly made during the Christmas season but this sweet vanilla goodness ought to be enjoyed more than one time of year{at least in my opinion}. So this past week we experimented with a few varieties of snickerdoodle recipes and found one that was soft, chewy and really just wonderful. 

 We don't usually bake a ton during the summer months, but now that we have Silpat's Perfect cookie baking mat, I've found myself coming up with a variety of new cookie concoctions to experiment on.
It's pretty awesome! And the hubby & kiddos highly appreciate my new-found baking fervor;) If you'd like a chance to win your own don't forget to enter the Silpat giveaway {here} that ends tomorrow. Goodluck:)!
Here is the Snickerdoodle Recipe
1 ¾ cups all-purpose flour
1 large egg
½ tsp baking powder
1 ½ tsp cinnamon
¼ tsp salt
½ cup unsalted butter, softened
2 Tbsp milk
1 cup granulated sugar
1 tsp real vanilla extract

¼ cup granulated sugar
1 Tbsp ground cinnamon

1.Whisk together the flour, baking powder, salt and cinnamon.  Set aside.

2.Using a stand mixer, mix together the butter and sugar until light and fluffy.  Add the egg and vanilla, and mix well.  And lastly the milk.

3.Slowly add in the flour mixture.  The dough will look wet and sticky.  Cover and refrigerate for 30 minutes.

4.While the dough is refrigerating, preheat the oven to 375’F and add your nonstick baking mats to two large baking sheets.

5.When the dough is ready, mix together the additional ¼ cup sugar and 1 Tbsp cinnamon in a shallow bowl. 
 Scoop the dough into balls and then coat with the cinnamon sugar. 

6.Place on the prepared baking sheet and bake 8-9 minutes or until set.  Remove from oven & transfer cookies to a cooling wrack.