- Does anyone want the easiest, most delicious cookie
that whips up in a few minutes with no chilling necessary?
Say hello to snickerdoodles!
These will blow your mind.
So soft, chewy, cinnamon, butter, sugar magic happening
all in this little tiny cookie.
Hey, you're watching Preppy Kitchen,
where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
These snickerdoodles are gonna whip up in a snap,
so let's get started.
First off, let's get those dry ingredients together.
Starting off with 2 3/4 cups of all-purpose flour.
That's 330 grams if you're counting.
In you go, into a large bowl with a sifter,
330 grams exactly.
And now for the quintessential snickerdoodle ingredient,
it's cream of tartar.
You thought I was gonna say cinnamon, but I didn't.
Cream of tartar is an acid byproduct of wine-making,
and you probably have used it to stabilize
egg whites for meringue before, if you bake.
In a snickerdoodle cookie,
it gives you a bit of a tangy taste,
it reacts to the leavening agent,
and it stops the sugar from crystallizing,
which means you get a soft, chewy, delicious cookie.
So, one teaspoon of that magical stuff, in you go.
Now one teaspoon of cinnamon,
3/4 of a teaspoon of salt.
When you use a salt, if you're asking my opinion,
and you didn't, but I'm giving it anyways,
go ahead and use a nice mellow sea salt.
Salt actually does taste a little bit different.
Not as different as they want you to believe,
but if you use iodized salt, it's a pretty harsh taste,
and then if you're using superfine salt,
there's tiny little crystals,
and you added in 3/4 of a teaspoon,
you'd actually be adding in
a whole teaspoon of regular salt,
so just be careful of the crystal size.
Go for a medium.
Finally, one teaspoon of baking soda.
This will react with that cream of tartar
and give us some delicious cookie action.
Okay, sift it up,
and then let's whisk it up.
Whisk, whisk, whisk, whisk, whisk.
Smells delicious already,
but we're gonna set it aside.
On to the butter.
Into the bowl of my stand mixer
fitted with the paddle attachment,
however, you don't have to use a stand mixer.
You could totally just use a big bowl
and an electric hand mixer.
Doing this by hand would be a chore,
so live your life.
All right, one cup or 226 grams
of unsalted room temperature butter,
and remember, room temperature means it's not melting,
it's not rock hard.
It will be yielding to the touch when you press in,
but you have to exert a little bit of effort.
All right, one cup, two sticks, 226 grams.
In you go.
Now, I'm gonna cream this up for just a second
to get it started.
That was several seconds, I was clearly kidding,
and now it's time for the sugar.
1/2 of a cup, or 100 grams.
What the heck?
Isn't supposed to happen.
1/2 of a cup, or 100 grams of white sugar,
and then 3/4 of a cup of light brown sugar.
But when I saw this light brown sugar,
it's crazy, because different brands are totally different.
They go light brown sugar anywhere
from off-white to deep brown.
This one is a little bit light for me,
and I was like, mmm,
I wanna true to the recipe that I wrote,
so I'm using 1/2 a cup of light brown sugar
and 1/4 cup of dark brown sugar.
It'll even out.
You can use whatever brown sugar you want, though.
It'll be delicious, trust.
3/4 of a cup of light brown sugar.
Now we're gonna mix this up
until it's creamy, fluffy, homogenous, and delicious.
You might have to scrape the bowl down.
Okay, I wasn't kidding,
we will be scraping that bowl down.
Scrape, scrape, scrape.
You do not want any pure butter on the bottom.
That's not cool.
Mix once more until it is done.
Okay, once your sugar is all homogenous,
fluffy, delicious,
go ahead and add two teaspoons of a nice vanilla.
One, two.
Mmm, it smells so good.
That's 10 ml.
And now, one whole large egg and one egg yolk.
In you go, room temperature if you can.
One last scrape down, and we're on to the next step.
And just so you know, this is how you know.
And just so you want,
all right, for your edification,
this is how you know
when your sugar-butter-egg mixture is done.
It looks like this, it's nice and creamy,
it's kind of flowy,
and there's no parts that look different.
It is homogenous, it's all the same.
This is a hair's breadth from being finished.
The last step is, of course,
to add in those dry ingredients.
Then you're gonna be popping it into your oven at 375.
Make sure you turned it on, oven on.
Let's dump this in and then run it on low.
You can work your way up to medium,
and we're mixing until just combined.
And to be honest, most of the time,
I like to mix it until almost combined,
and I'll go the very last part by hand.
I hate overmixing my batter.
It'd be hilarious if I overmixed the batter
while I was talking to you.
The very last step, just by hand with your spatula,
go ahead and mix it up.
There's probably just a little bit of flour
hanging out on the side,
and some more buttery parts on the bottom.
When you hold this in your hand,
it's like a newborn baby.
You can just see, it rolls really easily.
This doesn't need any chill time.
It's gonna go straight into the oven after we roll it
and do a couple other things,
so let's move on to the next step.
All right, we're gonna be rolling
these delicious balls of cookie dough in cinnamon sugar.
Like your grandmother,
I just happen to have some cinnamon sugar in my pantry.
I don't know if you keep it there, too.
Let me know in the comments.
I'm very curious.
Do you have vanilla sugar in your pantry, or lemon sugar?
Anyways, we'll be rolling these cookies in cinnamon sugar.
If you don't have any on hand,
go ahead and just use 1/4 cup of sugar, like 50 grams,
and then two teaspoons of cinnamon.
Mix, mix, mix.
You could have more cinnamon or less cinnamon
to taste if you want.
Right, now we're just gonna roll balls of cookie dough
that are about an inch and a half to two inches in diameter.
Don't have to be too finicky about it,
and they do not have to be perfect.
They'll probably be melting in the oven a little bit.
Okay, roll, roll, roll, roll, roll,
and then place them apart.
Give them at least two inches to breathe,
maybe even 2 1/2 to three inches.
These cookies are a special anytime treat
for the boys and Brian.
Everyone likes soft and chewy cookies.
You know that I have a very soft spot in my heart
for crispy, thin, flat cookies,
but when a cookie's good,
I will go to the soft and chewy side.
If you have any cookie recipe requests,
let me know in the comments.
I'd be happy to bake some up.
I'm in a total cookie frenzy lately.
I cannot help myself.
Oh, boy, it's the last cookie of this batch!
This will make probably about 24 cookies-ish,
so you have a couple choices.
You could bake them all now for instant gratification,
or bake half of them,
place the rest in a Ziploc bag,
and then freeze it for like, maybe, you know,
a few weeks, however long you want.
And then have cookies on demand!
They're amazing.
I love having cookie dough in the freezer
because when someone wants a snack,
I can actually offer freshly-baked cookies pretty quick.
These are gonna go into the oven at 375 Fahrenheit
for about 10 minutes or until puffed and golden,
except, I didn't roll them in the cinnamon sugar!
These need to be rolled in cinnamon sugar now,
so just pop them in, roll, roll, roll.
You don't really need to roll them in cinnamon sugar,
but if you didn't,
I'd be questioning a lot of choices you made.
Give them a quick roll.
If you put cinnamon sugar on top of them,
they get a lot darker, instead of rolling them,
'cause they pick up more cinnamon.
Now they can go into the oven at 375.
These are smelling so good.
I might have eaten a lot of dough off-camera,
but I have waited for the bite for you.
You know I'm not a big fan of soft and chewy cookies,
but these are amazing.
They're seriously so good.
If you like this recipe, check out my cookie playlist.
So many delicious cookies to choose from!
You are going to fall in love with several of them,
and we all need a cookie right now,
so click, click, click.
All right, time for a bite.
It's so good.
Just a little, little bit of crisp on the outside,
so soft and chewy on the inside.
And that cinnamon, the butter, the sugar.
Anyways, if you liked this video,
hit that like button and subscribe,
and I'll see you in the next video.