Super Soft & Thick Snickerdoodle Cookies
In this one time class, young chefs will follow the recipe step by step to produce a PERFECT, in my opinion, snickerdoodle! One that's soft, thick, and full of that characteristic tang and cinnamon-y flavor!
Mary Eagleson
Average rating:
5.0
Number of reviews:(276)
What's included
1 live meeting
45 mins in-class hoursClass Experience
In this one time class, young chefs will learn how to make a Super Soft & Thick Snickerdoodle Cookie! These cookies have that characteristic tanginess and cinnamon-y flavor that everyone loves! We will discuss measuring dry and wet ingredients, how to properly cream butter and sugar, rolling the dough balls, and why we chill cookies before baking. During class we will start with a short introduction of all learners, review the required materials and ingredients, then we will dive into the recipe! I teach by example, so I will be actively demonstrating and describing each step of the recipe. I encourage all learners to stop and ask questions if they have them during class. There may be a little time at the end of class for some socialization. We will do all steps up until baking the cookies, they will need to chill, then be baked. No previous experience is needed, but a basic knowledge of kitchen utensils, ingredients, and appliances is suggested. We will be using an electric mixer during this class. An oven will be needed after class to bake the cookies! I will post the recipe for learners to have after class is over in the classroom!
Other Details
Parental Guidance
Some parental guidance may be needed for more inexperienced chefs. We will be using an electric mixer that they may need help with. An oven will be needed after class.
Supply List
INGREDIENTS: 3 cups (375g) all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 2 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature 1 and 2/3 cup (267g) granulated sugar 2 eggs 2 teaspoons pure vanilla extract MATERIALS: Electric Hand Mixer or Electric Stand Mixer with paddle attachment (Will need one large bowl extra if using hand mixer) One medium sized mixing bowl Two extra small sized bowls for separating eggs Rubber spatula 2 cookie sheets lined with parchment or silicone baking mats 1 teaspoon measuring spoon 1 cup measuring cup 1/3 cup measuring cup (not required but suggested) 1 medium sized cookie scoop with trigger suggested, or a regular spoon 1 small bowl 1 spoon 1 whisk Optional**Apron and a Towel for wiping hands
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined March, 2021
5.0
276reviews
Teacher expertise and credentials
I am a professional chef with 10 years of experienceReviews
Live One-Time Class
$10
per classMeets once
45 min
Completed by 9 learners
Live video meetings
Ages: 7-12
1-8 learners per class
