Cinnamon Snickerdoodles Food

HOLIDAY CINNAMON SNICKERDOODLES

Steps:

• Preheat oven to 400°F. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, milk and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
• Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on ungreased baking sheets.
• Bake 7 to 8 minutes or until lightly browned. Cool on baking sheets 2 minute. Remove to wire racks; cool completely.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
• Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
• Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

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.

SNICKERDOODLES (CINNAMON COOKIES)

Steps:

• In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla.
• In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar.
• Stir into the butter mixture until well mixed.
• Cover and refrigerate the dough for several hours.
• In a small bowl combine the 2T of sugar and the 2t of cinnamon.
• Grease a cookie sheet with non-stick spray, shortening, etc.
• Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture.
• Place the cookies on the cookie sheet making sure they are 2-inches apart.
• Bake for 8-10 minutes at 375 degrees.
• Remove with a pancake turner or something else and place on a cooling rack.

CINNAMON SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F.
• Spray 3 baking sheets w/ nonstick cooking spray.
• In a large bowl, beat cake mix, eggs, 1.4 cup vegetable oil & 1/4 teaspoon cinnamon with a wooden spoon until it forms a soft dough.
• In a small bowl, combine sugar and remaining cinnamon; mix.
• Form small ( 1 inch) balls w/ cake mixture then roll in sugar mixture.
• Place dough balls, spaced well apart, on baking sheets.
• Using the base of a glass, ( dip in a little flour so it doesn't stick) gently flatten each ball.
• Bake until edges are light brown. 3- 6 minutes.
• Let cool for 1 minute before transferring to wire racks.

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 WITH CINNAMON CHIPS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs. Stir in the dry ingredients. Fold in the cinnamon chips.
• Scoop dough into a rounded tablespoon balls (I used a medium sized dough/cookie scoop). Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
• Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack.

CINNAMON CRISPS COOKIES [SNICKERDOODLES]

Steps:

• Place butter and 3/4 cup of sugar in a bowl and beat until light and fluffy. Add egg and beat well.
• Sift together flour, baking powder, baking soda. Now, stir into butter mixture.
• Turn dough onto a lightly floured surface and knead briefly. Wrap in plastic food wrap and refrigerate for 30 minutes or until firm.
• Place cinnamon and remaining 1/4 cup of sugar in a small bowl and mix to combine. Roll dough into small balls, then roll balls in sugar/cinnamon mixture.
• Place 2 inches apart on lightly greased baking trays and bake at 350 degrees for 4-8 minutes or until golden.
• Remove to wire racks to cool.