Easy gay oven snickerdoodle

These chewy snickerdoodle cookies aren't soft and pillowy. This recipe makes flat-ish cookies, crispy on the edges and chewy in the centers. Learn how to make delicious homemade snickerdoodle cookies with this easy recipe! Perfect for baking enthusiasts and cookie lovers. #cookierecipe #recipe #baking #bakingtiktok #bakingtips #snickerdoodle #snickerdoodles.

easy gay oven chocolate chip cookies

This delicious and easy Snickerdoodle Recipe creates perfect soft snickerdoodle cookies. Using a combo of white and brown sugars gives it incredible flavor. This easy snickerdoodle recipe is made with simple baking ingredients for sweet and soft cinnamon cookies that taste just like grandma's. Make these snickerdoodle cookies for your next holiday party.

They are perfectly chewy and made with cinnamon and sugar. Optional but so good! Gingerbread and Eggnog are the ultimate Christmas flavors to me so I am always imagining ways to use them during the holiday season. After more tests than I thought, I finally landed on the perfect soft snickerdoodle texture and flavor and just the right eggnog flavor in the filling. I also wanted them to hold their "thumbprint" while baking without a chilling period.

Well I just didn't want to ask you to do all of that and I am pleased to report I nailed it and you will not find those steps in this recipe! First, cream butter and sugars until light and fluffy, scraping down once. Next, add egg and vanilla and cream again, scraping down once, until combined and fluffy. Add flour, baking soda, cream of tartar, and salt - sift if your ingredients are lumpy.

Mix until a thick dough forms. Bake in preheated oven for 7 minutes. If you find the indentation has filled in a bit during baking, just give them a gentle press while still warm with the same instrument you used to make the indentation before baking. This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Please feel free to check out my full disclosure policy. Make the filling by combining white chocolate, eggnog, rum or rum extract in a bowl. Microwave at 15 second intervals stirring in between each until chocolate is melted. This will take 45 seconds to 1 minute total. Add grated nutmeg if desired. You can also make the filling in a double boiler.

Allow to set at room temperature for several hours to overnight or pop in the refrigerator to set faster. For the filling, resist the urge to just blast it in the microwave for a full minute. The smaller time intervals help prevent the chocolate from seizing - if you have never experienced this consider yourself lucky and heed my warning to go very slow with the heating.

Also, using good quality chocolate bars rather than chips will result in a better texture. Thaw overnight in refrigerator. Eggs matter - I call for a medium egg. Butter matters - I use a regular, average, normal butter like a store brand or land o' lakes. I do not use a European style or high butter fat content butter. Butter temperature matters - room temperature butter should be soft to the touch but with a bit of resistance when you press it - not soupy or greasy.

These do not require chilling, but if you want to prep the dough ahead you can shape them, cover them with plastic, and stash in the fridge until ready to bake. If you do not want to use the rum or rum extract you can simply omit it - you do not need to replace it with anything. I highly recommend weighing the flour in this recipe but if you don't have a scale, be sure to spoon and level it for the most accurate results.

Too much flour will result in a harder texture, too little flour will cause them to spread more and not hold the indentation. Hi, my name is Anita!