CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
GHIRADELLI CHOCOLATE CHIP SNICKERDOODLES!
My two favorite cookies are snickerdoodles and chocolate chip cookies. Combining the two was genius! These cookies were nice and crispy on the outside and had a buttery soft center.
Provided by Dana Ramsey
Categories Chocolate
Time 25m
Number Of Ingredients 9
Steps:
- 1. Combine the first 4 ingredients in a separate bowl.
- 2. In a standup mixer or separate bowl cream your butter/margarine, sugar and eggs until light and fluffy.
- 3. Next slowly add the dry ingredients into the sugar mixture until dough like. Fold in the chocolate chips and chill for an hour or so. This makes the rolling of the dough easier.
- 4. You will need some cinnamon and sugar to roll the cookie dough in. (I always have this made up and kept on hand). Take sugar about 1/4 cup and then add a tsp or so of cinnamon to it in a small bowl or plastic container. Set aside.
- 5. Once the dough is chilled, take a heaping tablespoon full and roll in a ball with your hands, roll in the cinnamon/sugar mixture and place on a cookie sheet lined with parchment paper. If you don't have parchment paper then on an ungreased cookie sheet.
- 6. Bake in a 350° preheated oven. 8 to 9 minutes for a soft gooey cookie or 10 minutes for a firm cookie. My daddy likes firm cookies. Cool on a wire rack and store in an airtight container. Mine didn't make it to a container.
- 7. Just a little story: After baking these cookies I placed them cookies on a redware dish I had and took them out to my daddy to see if he wanted some, well I had to run into the house and completely forgot about the cookies, my momma came in with an empty plate and said my daddy wanted a refill! Holy Cow he ate those cookies in less than 20 minutes!!!!!!!!!!!! My husband only got 2 of those cookies! Needless to say I made another batch. In all reality this batch makes approximately 3 dozen cookies plenty for sharing unless your daddy is a "Cookie Monster"!
CHOCOLATE CHIP SNICKERDOODLES
Chocolate Chip Snickerdoodles are the best snickerdoodle cookie recipe filled with chocolate chips! These are a family favorite cookie recipe!!
Provided by Dorothy Kern
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips.
- Place remaining 1/3 cup sugar and cinnamon in a small bowl and stir.
- Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2" apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Facts : ServingSize 1 cookie, Calories 181 kcal, Carbohydrate 23 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 857 mg, Fiber 1 g, Sugar 15 g
CHOCOLATE CHIP SNICKERDOODLES RECIPE - (4.1/5)
Provided by á-43062
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats. Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips. Place remaining 1/3 cup sugar and cinnamon in a small bowl and stir. Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2" apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing. Store in an airtight container for up to 3 days or freeze for up to 1 month. Notes: Skip the chocolate chips and you have yourself the perfect snickerdoodle cookie recipe!
SNICKERDOODLES
Make and share this Snickerdoodles recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 23m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- HEAT oven to 400°F.
- COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
- COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
- COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
- BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
- VARIATION:.
- COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
- TIP - Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.
Nutrition Facts : Calories 1604.8, Fat 73, SaturatedFat 18.5, Cholesterol 125.4, Sodium 1060.9, Carbohydrate 224.3, Fiber 4, Sugar 133.7, Protein 16.4
CHOCOLATE CHAI SNICKERDOODLES
I found these on Slash food and made them over the weekend...addictive little cookies! The dough is very easy to work with and they flatten out beautifully! Don't skip the cardomom and use good quality cocoa.
Provided by greysangel
Categories Drop Cookies
Time 30m
Yield 3 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat over to 350°F.
- In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside.
- Add butter to mixing bowl and cream with sugar until light and fluffy.
- Beat in cocoa powder, followed by the eggs and vanilla.
- Stir in flour and baking powder by hand or at low speed.
- Form dough into 1-inch balls and roll in reserved sugar mixture.
- Bake at 350F for 12-15 minutes or until edges are firm.
- Cool on wire rack and store in an airtight container.
Nutrition Facts : Calories 1339.6, Fat 58, SaturatedFat 35.3, Cholesterol 260.3, Sodium 574.2, Carbohydrate 199.2, Fiber 6.9, Sugar 129.5, Protein 15
COOKIE PANCAKES (CHOCOLATE CHIP, SNICKERDOODLE, OR OATMEAL)
From the Krusteaz website. I haven't tried them yet, but they sound like something my preschooler would enjoy! I think they'd also be a good dessert for after "breakfast for dinner" meals.
Provided by Halcyon Eve
Categories Breakfast
Time 20m
Yield 14-18 pancakes, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety) and salt.
- Add milk, egg, butter and vanilla.
- Whisk together until blended; do not over mix (should still have a few lumps).
- For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle).
- Cook 1 1/2 minutes per side, turning only once.
- Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar.
- Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired.
- Garnish Oatmeal Cookie Pancakes with jam or as desired.
SNICKERDOODLES
I love these cookies! They are slightly crisp on the outside and so soft and tender on the inside. These are my dad's favorite cookies- I made them for him often. This recipe uses both shortening and butter.
Provided by Delish
Categories Dessert
Time 23m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Cream butter, shortening, and sugar together.
- Add eggs and beat just until mixed.
- Add flour, cream of tartar, soda, and salt and mix well.
- Mix sugar and cinnamon in small bowl.
- Shape dough into 1 inch balls and roll in cinnamon and sugar.
- Place on greased cookie sheets and bake for 7-8 minutes.
- Let cool on cookie sheets for 2-4 minutes before removing to wire racks.
- Store covered in a plastic bag or container.
Nutrition Facts : Calories 124.9, Fat 5.8, SaturatedFat 2.4, Cholesterol 17.1, Sodium 78, Carbohydrate 17.2, Fiber 0.3, Sugar 9.7, Protein 1.4
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