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In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined.
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Instructions. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside. Cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. Scrape the sides and add the egg, corn syrup and vanilla extract.
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Preheat oven to 350 degrees. In a mixer or with a hand mixer, cream margarine, shortening and sugar together until fluffy. Add eggs, and milk and mix until well combined. Stir in flour, baking powder, baking soda and salt, mix until dough forms. In a small bowl combine ¼ cup sugar and 2 tsp cinnamon to roll cookies in.
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When baking chilled cookie dough, the fats called for in the recipe take longer to break down than they would at room temperature, and the more time required for the fats to break down, the less flat the snickerdoodle will be after baking, producing a fluffier cookie. But in addition to stabilizing the fat for a more significant period.
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Combine butter, sugar, and wet ingredients. In a large bowl, using a handheld mixer or stand mixer, cream butter on medium speed for about one minute. Add the sugar and beat on medium speed until well combined and fluffy and light in color. Mix in egg and vanilla. Set aside.
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The oven temperature decides whether your Snickerdoodle is going to be a flat one or a fluffy one of puffy one. If the temperature is way too low, then there's a greater possibility for your Snickerdoodle to end up flat. As the butter will melt, the dough will spread out before the cookies begin to bake, i.e., the baking process is slow.
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Replace the baking soda & cream of tartar with 2 tsp. baking powder. Reduce the fat. You could use more shortening, or try replacing half of the butter with plain, low-fat Greek yogurt (it's a half-to-one replacement - 1 1/4 cups butter = 5/8 cups butter + 5 tbsp. Greek yogurt).
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Melted butter will be too warm and cause your cookies to spread. Also, butter straight from the fridge will not easily incorporate into your sugar. To get the butter and sugar sufficiently creamed, you may inadvertently overmix them, causing flat cookies. 3. The Temperature Of The Dough Is Too Warm.
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Learning how to measure ingredients is key to good baking. Use a large spoon to gently scoop dry ingredients into a measuring cup, then level off with the flat side of a butter knife. (Or better.
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Preheat oven to 400° then prepare rolling sugar by stirring together sugar and cinnamon in a shallow bowl. Once chilled, roll out tablespoon sized dough balls then roll in rolling sugar mix. Place on the prepared cookie sheet. Allow two inches between each cookie dough ball. Place the pan in the oven and bake for 10 minutes.
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Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough onto the prepared baking sheets. Each ball of cookie dough should measure about 1 and 1/4 inches once you roll it into a ball. In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground cinnamon for the coating.
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In a medium-sized bowl, whisk together the flour, baking powder, salt, and cinnamon. . Using either a stand mixer with the paddle attachment or an electric mixer, cream the butter and sugar together until smooth and fluffy, 2-3 minutes. Add in the egg and vanilla, and mix on medium-high speed until fully combined.
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In a medium bowl, whisk flour, cream of tartar, baking soda, and salt. Beat butter and 1 ½ cups sugar until fluffy. Add eggs and beat. Gradually beat in flour mixture. Combine the remaining sugar and cinnamon in a small bowl. Scoop dough with a 2-tablespoon scoop, roll into balls, then coat with cinnamon sugar.
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Make the dough. In a large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between. Add 1 and 1/3 cup white sugar and 1/3 cup packed brown sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between.
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Add eggs and vanilla to the butter-sugar mixture slowly and mix until combined. In a separate bowl, combine flour, salt, and baking powder and then gently add to butter/sugar/egg mixture until combined. It is suggested that you refrigerate for at least 2 hours or overnight.
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Snickerdoodle Recipe. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt and set aside. In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed until light and creamy, about 2-3 minutes.