The BEST Soft And Chewy Snickerdoodle Cookies | Pantry Dessert Ideas | Chef James скачать в хорошем качестве

The BEST Soft And Chewy Snickerdoodle Cookies | Pantry Dessert Ideas | Chef James

We are making the Best Soft and Chewy Snickerdoodle Cookies today and without Cream of Tartar. So more than likely have all the ingredients already in your pantry! ▶My Essential Kitchen Equipment video! -    • Pro Chef Tips... 7 Essential And CHEA...   #pantrydessertideas 🔴Become a Patreon and have a say in what I make!   / chefjamesmakinson   🔴 For Tips and Donations to keep the channel going: https://streamelements.com/jamesmakin... ----------------------------------------------------------- 📱FOLLOW US ON:📱 ▶ Facebook:   / explorebcn   ▶ Instagram:   / chef_jamesmakinson   ▶ Twitter:   / explorebcn   🛒Things to make these cookies!:🛒 ▶Set of 2 Silicone Spatulas - https://amzn.to/3iQkHO7 ▶Cheap, Basic 11-Inch Balloon Whisk - https://amzn.to/2YI8PHd ▶Set of 6 Stainless Steel Mixing Bowls - https://amzn.to/3mHW47k ▶Measuring Spoons and Measuring Cups - https://amzn.to/3iPFhy5 ▶Cheap Entry Baking Food Scale - https://amzn.to/3DoRq55 --------------------------------------------------------------------------- Recipe: For the Snickerdoodle Topping 1/4 cup 50g granulated sugar 1 Tbsp ground cinnamon ------------------------ For the Dough 2 1/3 cups / 300g all-purpose flour 1 Tsp baking powder 1 Tsp kosher salt 1 cup / 227g unsalted butter, room temperature 1 1/2 cups / 300g granulated sugar 1 large egg, room temperature 2 Tsp pure vanilla extract ---------------------------------------------------------------------------- Method for Snickerdoodle Cookies Without Cream of Tartar -Preheat oven to 375°F. Line two half-sheet pans with parchment paper. -Make the snickerdoodle topping. -Measure the flour, baking powder, and salt and mix together in a medium bowl. -Measure and combine the sugar and butter. Beat until light, fluffy, scrape down the bottom and sides of the bowl -Add the egg and vanilla and mix until just combined. Scrape down the bottom and sides of the bowl. -Gradually add the dry ingredients and mix until just combined. -Use an ice cream scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. -Place the cookies at least 2 inches apart on the sheet pans with parchment paper underneath. -Bake one pan at a time for 12 minutes, or until the edges have set. -The cookies will look puffed when you pull them out of the oven. place cookies to cool on a wire rack, repeat with the remaining cookie dough. Serve warm or at room temp. -The cookies can be stored in an airtight container at room temperature for up to 3 days. ------------------------------------------------------------- DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, you’ll receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!