Best Snickerdoodle Cookie Food

WORLD'S BEST SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F.
• Cream together butter and sugar.
• Add in eggs, one at a time, along with vanilla, until well-combined.
• Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
• Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
• Use your hands to roll dough into little (ping-pong ball-sized) balls.
• Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
• Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.

SOFT SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350°F.
• Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled ungreased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.

THE BEST SNICKERDOODLE COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
• Stir in flour, cream of tartar, baking soda, and salt, just until combined.
• In a small bowl, stir together sugar and cinnamon.
• If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

THE BEST SNICKERDOODLES I HAVE EVER EATEN

Steps:

• In a large bowl, cream butter and sugars at high speed.
• Add egg, vanilla, and beat until smooth.
• In another bowl, combine flour, salt, baking soda, and cream of tartar.
• Pour dry ingredients into the wet ingredients, mix well.
• Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
• In a small bowl combine topping.
• Take about 2 1/2 tablespoons of dough and roll it into a ball.
• Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
• Bake cookies 10-12 minutes, NO MORE.
• *Cookies may seem undercooked but will develop.
• Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
• It happened to me.
• lol.
• If the cookies don't turn out, please try again.
• It's a very good cookie, it's just all a matter of getting the cooking time right.

BUNNY BUTT SNICKERDOODLE COOKIES

Steps:

• Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
• Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
• Preheat the oven to 350 degrees F.
• Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
• Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.

SNICKERDOODLE COOKIE THINS

Steps:

• Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, 1/2 teaspoon of the cinnamon, the baking soda, salt and nutmeg in a small bowl and set aside.
• Combine the brown sugar, oil, milk and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated.
• Mix together the granulated sugar and remaining 1/8 teaspoon cinnamon. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Bake for 7 minutes, and then remove from the oven. Press the cookies down with a wooden spoon or the bottom of a measuring cup, and sprinkle with the cinnamon sugar. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

SNICKERDOODLES

Steps:

• Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
• Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
• Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
• Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
• Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.

SNICKERDOODLES (THE BEST)

Steps:

• Heat the oven to 400°F.
• Next, in a large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy.
• Add vanilla and eggs and blend well.
• Add flour, cream of tartar, baking soda, and salt, and mix well.
• Mix 2 Tbsp sugar and 2 tsp cinnamon in small bowl.
• Shape the dough into balls (approx 1-inch or whatever your preference) and roll in the cinnamon-sugar mixture.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 400°F for 7 to 9 minutes or until set.
• Immediately remove from cookie sheets and cool completely.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!

SNICKERDOODLES

Steps:

• Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
• Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
• For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
• Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

SNICKERDOODLE COOKIES

Steps:

• Cream together butter and sugar, then beat in eggs, one at a time.
• Mix dry ingredients together, and mix into butter mixture.
• Roll teaspoonsful of dough into balls.
• Roll in cinnamon-sugar.
• Place on ungreased cookie sheets.
• Flatten slightly if desired.
• Bake for about 10 minutes at 375 degrees F or until very lightly browned.
• Cool, and store in a tightly covered container.