Cinnamon Swirl Sugar Cookies Aka Snickerdoodles Food

CINNAMON ROLL SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F.
• Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded scoops into balls.
• Mix the 3 tablespoons sugar and cinnamon. Roll balls of dough in mixture, then spoon cinnamon-sugar mixture over each cookie, turning once and doing the same on the other side. Place 2 inches apart on baking sheets lined with parchment paper.
• Bake 8 minutes exactly! Remove from oven and let cookies cool on the baking sheets for an additional 2 minutes. Transfer to a cooling rack to cool completely.
• Whisk all ingredients for vanilla swirl together in a small bowl. Let cool 5 minutes. Transfer to a small bag and snip the corner. Pipe glaze onto completely cooled cookies in the shape of a swirl.

SNICKERDOODLES

Steps:

• In a stand mixer with a paddle attachment, beat butter and sugar together until the mixture is soft and fluffy. Add eggs and beat again until smooth.
• Add the rest of the ingredients and mix until fully incorporated. Chill dough for 1 to 2 hours.
• While dough is chilling, make cinnamon sugar mixture and line baking sheets with parchment paper. Make 1.5 inch cookie dough balls. Roll the balls in cinnamon sugar and place 3 inches apart on a baking sheet.
• Bake at 375 for 10 minutes. Sprinkle with cinnamon-sugar while still hot, if desired. Lightly press down the top of each cookie with a spoon.
• Let cool on the pan for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!

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 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.

CINNAMON SWIRL SUGAR COOKIES (A.K.A. SNICKERDOODLES)

Steps:

• Adjust oven rack to middle position, heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl, then set aside.
• Put 1 1/2 cups sugar & room temperature cream cheese in a bowl, pour warm melted butter over the sugar & cream cheese and mix to combine. Whisk in oil, then add egg, milk and vanilla until smooth. Add flour and mix with a rubber spatula until a soft dough forms.
• Take @ 1 tablespoon of the dough and roll into a dough ball(about the size of a ping pong ball) Put the 2 tablespoons sugar and 2 teaspoons cinnamon in shallow pie tin, using your hands gently roll dough in the sugar / cinnamon mixture to coat. Place dough ball on a cookie sheet, and gently flatten the top.
• Bake 1 tray at a time until the edges are set and just beginning to brown, @11-14 minutes. Cool 5 minutes on the baking sheet, then transfer to cooling rack until room temperature. ENJOY!

CINNAMON SWIRL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

HOLIDAY SNICKERDOODLES

Steps:

• Creme together crisco, butter sugar egg and vanilla.
• sift together flour, soda, salt.
• Add to butter mixture.
• Add milk, mix well.
• Combine sugar and cinnamon in a sm.
• ceral bowl.
• I always refrigerate dough for about 15 minute.
• for easier handling.
• Roll in to balls about 1 in in dia.
• and dip in sugar and cinnamon.
• Place on cookie sheet (ungreased) and bake at 375.

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.

CINNAMON SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

EASY SNICKERDOODLE SUGAR COOKIES

Steps:

• Heat oven to 375°F.
• Mix all ingredients except cinnamon sugar in bowl until blended.
• Shape into 42 (1-inch) balls. Roll in cinnamon sugar until evenly coated. Place, 2 inches apart, on baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

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.