Classic Christmas Snickerdoodles Food

CHRISTMAS SNICKERDOODLES

Steps:

• Preheat oven to 400.
• In a small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon.
• In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon until combined.
• In a large mixing bowl, beat together sugar, shortening, butter and eggs. Stir in flour, cream of tartar, baking soda and salt and mix until combined.
• Roll dough into small inch balls.
• Roll half iof the dough balls in green sugar-cinnamon mixture and the other half in the red sugar cinnamon mix.
• Place about 2 inches apart on a cookie sheet.
• Bake 8 to 10 minutes until bottoms are just lightly golden.
• Cool 2 minutes on cookie sheet.
• Remove from cookie sheet to a cooling rack to cool completely.

CLASSIC CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
• In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

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.

CLASSIC SNICKERDOODLES

Steps:

• Preheat the oven to 350ËšF.
• In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk.
• Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy.
• Add the eggs one at a time and mix until they're fully incorporated.
• Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly.
• Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter.
• In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar.
• I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen.
• Bake for 11 minutes, turning half way, or until the edges are slightly golden browned.
• Allow to cool for a minute on the tray and transfer to a rack to complete cooling.
• Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.