SNICKERDOODLES
The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 28 to 30 cookies
Number Of Ingredients 9
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
For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield about 4 dozen
Number Of Ingredients 9
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
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC SNICKERDOODLE COOKIES
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart flavor shine, and rolling the cookies in plenty of cinnamon-sugar before baking for a glistening finish.
Provided by Katherine Sacks
Categories Cookies Cinnamon Bake Dessert Kid-Friendly Small Plates
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2-3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3-4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
- Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
- Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.
CRANBERRY SNICKERDOODLE COOKIES
A few years ago I put together two of my favorite snickerdoodle recipes to come up with this one.
Provided by KLEROUE
Categories Desserts Cookies Snickerdoodle Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Beat 1 1/2 cups sugar, butter, shortening, and eggs together in a large bowl until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl.
- Stir flour mixture into butter mixture; add cream cheese and stir until dough is just-combined. Mix cranberries into dough using a wooden spoon. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk 6 tablespoons sugar and cinnamon together in a shallow bowl. Roll cookie dough into 48 equal-size balls and roll each ball in cinnamon sugar; place dough balls 2-inches apart on nonstick baking sheets.
- Bake in the preheated oven until lightly browned but still slightly soft in the center, 8 to 10 minutes. Cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 15.8 g, Cholesterol 18 mg, Fat 6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 81 mg, Sugar 9.5 g
SNICKERDOODLE RECIPE
An easy, classic recipe for chewy homemade snickerdoodles! This is the best chewy snickerdoodle recipe!
Provided by Eden
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Beat sugar, eggs, and vegetable shortening in a mixer on high until light and fluffy.
- Slowly add in the flour, salt, cream of tartar, cornstarch and baking soda continue beating on medium until mixed together.
- Refrigerate the dough for at least 2 hours.
- On a plate, mix sugar and cinnamon for rolling the dough in.
- Using a cookie scooper, scoop the dough, roll it in your hands to make a perfect .
- Roll the ball in the cinnamon and sugar mixture.
- Place 9 cookies, spaced out on a lined cookie sheet.
- Bake in a preheated 350-degree oven for 10 minutes.
- Let the cookies cool on a cookie rack. Serve when they're warm and chewy!
Nutrition Facts : Calories 194 kcal, Carbohydrate 25 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 163 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
SNICKERDOODLES
These chewy and tangy Snickerdoodle cookies have a light texture and are covered with glistening cinnamon sugar. Grab the kids, they'll love helping you coat the dough balls in cinnamon sugar!
Provided by Jillian - a Food, Folks and Fun original!
Categories Dessert
Time 27m
Number Of Ingredients 8
Steps:
- Move oven racks to the middle position, and preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats, and set aside.
- In a medium bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl add the butter and 1 1/2 cups of sugar.
- Beat with a hand mixer on medium speed until fluffy and pale yellow in color, about 3 minutes. Add the eggs and beat until combined.
- Slowly beat in the flour mixture in 3 additions until a cohesive dough forms.
- In a small bowl combine the remaining 1/4 cup granulated sugar and cinnamon.
- Using a 2-tablespoon scoop, scoop the dough and roll into balls. Then, roll the balls into the cinnamon sugar.
- Place the dough 3 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until the edges are just set and beginning to turn light brown, about 10-12 minutes. The cookies will be soft in the center and still puffy. Cool the cookies on the cookie sheets for 15 minutes, and then transfer the cookies to a wire rack and cool completely.
- Repeat with the remaining dough and cinnamon sugar, and serve once the cookies are cooled.
Nutrition Facts : ServingSize 1 cookie, Calories 176 kcal, Carbohydrate 25 g, Protein 2 g, Fat 8 g, SaturatedFat 5.5 g, Cholesterol 36 mg, Sodium 109 mg, Fiber 0.5 g, Sugar 15 g
SNICKERDOODLE DANDIES
A fun recipe to make with the children or grandchildren. Take your pick from four different snickerdoodle cookie flavours. Choose from blueberry, banana and apricot, walnut and raisin or apple.
Provided by What Dad Cooked
Time 42m
Yield Makes 24 cookies
Number Of Ingredients 65
Steps:
- The recipe makes about 24 snickerdoodle cookies. It's divided in half to make two different flavours of snickerdoodles at a time (approx 12 each). Choose from blueberry, banana and apricot, walnut and raisin or apple. Most cookie recipes use a higher proportion of sugar and butter which makes them either crisp and thin or soft and chewy. For a less sugary treat, I've used a lower ratio of sugar, which creates light and cakey texture - the added fruit and nuts provide extra natural sweetness.
- Preheat the oven to 180C, Gas 4.
- Ensure the butter is at a cool room temperature. Mix the butter with the sugar in a large bowl and beat with an electric mixer until light and fluffy.
- Add the salt, vanilla and egg to the butter and continue mixing until combined and smooth and fluffy, about 3 to 4 minutes.
- Weigh the flour and put into a bowl, add the baking powder and mix well with a whisk. Add to the butter mix and blend on a low speed with the electric mixer, or a wooden spoon until it just comes together. Let the dough rest in the fridge whilst measuring the added ingredients.
- Divide the mixture in half and add one choice of ingredients to each half
- Mix the cinnamon sugar and put in a wide flat bowl. Using a soup spoon, scoop out dough and work in the palms of hands to make a small golf ball size ball. Roll this in the cinnamon sugar and place on a baking sheet. Press down in a firm stroke to slightly flatten the ball to a disc about 2cm thick. The cookies do not spread very much, but allow plenty of space between each. Ideally, cook one tray of cookies at a time.
- Bake toward the top of the oven for between 12-15 minutes until browned at the edges. Remove from the oven and leave on the baking tray to cool for a few minutes. Then transfer to a rack and cool completely. Store in an airtight container.
- Tips: The snickerdoodles are also good plain, or with added chocolate chips. Sprinkle any leftover cinnamon sugar on hot buttered toast...
CHARMIE'S SNICKERDOODLES
I can't believe in all the Snickerdoodle recipes listed here this one isn't among them. This is the best. Every time I take these somewhere, people declare these are the best snickerdoodles they have ever had! I think the trick is to not over bake...bake until just starting to crack on top!
Provided by Charmie777
Categories Dessert
Time 45m
Yield 3-4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Stir together flour, soda, cream of tartar and salt.
- Beat butter for 30 seconds.
- Add the 2 cups sugar and beat until fluffy.
- Add eggs, milk and vanilla; beat well.
- Add dry ingredients to beaten mixture, beating until well blended.
- Form dough into 1-inch (or larger) balls - dough will be sticky.
- Roll in mixture of cinnamon and sugar.
- Place 2-inches apart on greased cooked sheet.
- Flatten slightly with bottom of a glass.
- Bake at 375° for 8-10 minutes until light golden and just beginning to crack on top.
Nutrition Facts : Calories 1693.3, Fat 66.8, SaturatedFat 40.6, Cholesterol 289.5, Sodium 1199.7, Carbohydrate 254.3, Fiber 4.2, Sugar 133.8, Protein 21.6
SNICKERDOODLES
Steps:
- Preheat the oven to 400ºF and line several baking sheets with parchment paper. In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3-5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8-9 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving.
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? Combined them! This snickerdoodle-blondie hybrid is even better with my other favorite ingredient: caramel. Great treats that everyone will love. Refrigerate leftovers.
Provided by Shane
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
- Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
- Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
- Spread dulce de leche over cooled crust.
- Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
- Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
- Lift out of the baking pan using the parchment paper ends. Cut into bars.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 59.1 g, Cholesterol 47.4 mg, Fat 15.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 282.8 mg, Sugar 43.2 g
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- Heat oven to 375° F. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- With an electric mixer, beat the butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
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- In a large mixing bowl, cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
- Add the egg, egg yolk, lemon juice and vanilla. Stir to combine, scraping the edges of the bowl as needed.
- In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until just combined. I like to add the dry ingredients in 2 parts.
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- The Most Mild-Mannered Snickerdoodles: Trisha Yearwood’s Snickerdoodles. These cookies are fine, although unmemorable, and there are other recipes that make a much better snickerdoodle.
- The Most Classic Snickerdoodles: Smitten Kitchen’s Snickerdoodles. I expected to really love these easy-to-make, super-classic cookies, but I have to admit they were a little underwhelming.
- The Most Jazzed-Up Snickerdoodles: Serious Eats’ New-Fashioned Snickerdoodles. These are like no other snickerdoodles I’ve ever tasted, in the best way possible.
- The Very Best Snickerdoodles: BA’s Best Snickerdoodles. These cookies are everything I want in a classic snickerdoodle and more. They spread thin and bake up with crisp, buttery edges and soft, chewy centers.
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