Brown Sugar Snickerdoodle Cookies

Brown Sugar Snickerdoodle Cookies might be a good recipe to expand your dessert recipe box. One serving contains 344 calories, 4g of protein, and 16g of fat. This recipe serves 12 and costs 38 cents per serving. 117 people were impressed by this recipe. If you have granulated sugar, vanillan extract, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 35 minutes. It is brought to you by The Messy Baker Blog. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, you might also like recipes such as Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream, Brown Butter Snickerdoodle Cookies, and Brown Butter Snickerdoodle Cookies.

Servings: 12

Preparation duration: 255 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1 cup of granulated sugar, and brown sugar on medium speed for 5 minutes, or until the mixture is light and fluffy. Be sure to stop the mixer a few times and scrape down the sides of the bowl. Beat in eggs, one at a time, for a total of 2-3 minutes, or until thoroughly combined. Scrape down the sides of the bowl. Beat in vanilla extract.In a small bowl, whisk together flour, baking soda, salt, and cream of tartar. On low speed, slowly blend the flour mixture into the butter mixture. Turn the speed up to medium and beat the mixture until the flour is just combined, scraping down the sides of the bowl as needed.Transfer the dough to an airtight container or a bowl covered with plastic wrap. Allow the dough to chill in the refrigerator for at least 4 hours (or overnight).Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking mats.In a small bowl, whisk together reserved 1/2 cup granulated sugar and cinnamon. Using a 1/4 cup cookie scoop, drop the dough into the sugar/cinnamon mixture and coat on all sides. Place four giant-sized dough balls on the prepared baking sheet, spacing them at least 5 inches apart. I stagger the dough balls on the pan instead of placing them in an even line.Bake for 20-22 minutes, or until the cookies are a light golden color but still slightly soft in the center. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Store the cooled cookies in an airtight container for up to 3 days.

 

Step by step:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1 cup of granulated sugar, and brown sugar on medium speed for 5 minutes, or until the mixture is light and fluffy. Be sure to stop the mixer a few times and scrape down the sides of the bowl. Beat in eggs, one at a time, for a total of 2-3 minutes, or until thoroughly combined. Scrape down the sides of the bowl. Beat in vanilla extract.In a small bowl, whisk together flour, baking soda, salt, and cream of tartar. On low speed, slowly blend the flour mixture into the butter mixture. Turn the speed up to medium and beat the mixture until the flour is just combined, scraping down the sides of the bowl as needed.

2. Transfer the dough to an airtight container or a bowl covered with plastic wrap. Allow the dough to chill in the refrigerator for at least 4 hours (or overnight).Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking mats.In a small bowl, whisk together reserved 1/2 cup granulated sugar and cinnamon. Using a 1/4 cup cookie scoop, drop the dough into the sugar/cinnamon mixture and coat on all sides.

3. Place four giant-sized dough balls on the prepared baking sheet, spacing them at least 5 inches apart. I stagger the dough balls on the pan instead of placing them in an even line.

4. Bake for 20-22 minutes, or until the cookies are a light golden color but still slightly soft in the center.

5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Store the cooled cookies in an airtight container for up to 3 days.

Nutrition Information:

covered percent of daily need