Easy Snickerdoodle Cookies Food

SNICKERDOODLE COOKIES - SUPER EASY VERSION

Steps:

• Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
• Cream the butter, then add sugar and mix.
• Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
• In a separate bowl, mix the sugar and cinnamon for the topping.
• If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
• Shape the dough into walnut size balls and roll in topping mixture.
• Place about 2 inches apart on an ungreased cookie sheet.
• Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).

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

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

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.

EASY SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400 deg. F.
• Combine the butter, sugar, and eggs in a large bowl and beat well.
• Sift together the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture and mix well. Roll the cookie dough into balls and set aside.
• For the coating: Combine the cinnamon and sugar in a shallow bowl. Dip each dough ball into this mixture so that it gets coated evenly.
• Now place the dough balls about 2 inches apart on an ungreased baking sheet.
• Bake for 10 minutes.
• Tips:
• Bake these cookies till the edges start turning brown. This will ensure that they are crisp outside and chewy and soft inside.

COOL WHIP EASY SNICKERDOODLE RECIPE

Steps:

• Heat oven to 350ºF.
• Combine sugar and cinnamon in medium bowl.
• Beat remaining ingredients in large bowl with mixer until blended. (Dough will be thick and sticky.) Use 2 small spoons to drop dough, 2 tsp. at a time, into sugar mixture; toss until dough is evenly coated with sugar mixture.
• Place dough, 2 inches apart, on parchment-covered baking sheets.
• Bake 13 to 15 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)

Steps:

• Heat oven to 350 (325 for dark or non-stick cookie sheets).
• Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands).
• Shape dough into 1" balls (roughly a rounded teaspoonful).
• Roll balls in cinnamon/sugar mixture.
• Place about 2" apart on an ungreased cookie sheet.
• Bake 10-12 minutes or until set (mine were closer to 10 minutes).
• Remove cookie from sheet and cool on wire rack.

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.

HEALTHY SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F.
• Combine 3/8 cup sugar, 1/3 cup brown sugar and butter in bowl. Beat with a mixer until fluffy. Beat in vanilla and egg.
• In another bowl combine flour, baking power, 1/4 tsp cinnamon and salt. Stir with a whisk to combine. Add flour mixture to butter mixture. Shape dough into 24 balls.
• Combine 1/8 cup granulated sugar and 1/2 tsp cinnamon. Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with a glass.
• Bake at 400 degrees for about 6 minutes. Cool on pan for 1 minute and then remove from pan to finish cooling on wire rack.

SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, salt, and baking soda in a bowl.
• Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
• Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SNICKERDOODLES III

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
• Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

GRANDMA RUTH'S SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
• Mix 2 tablespoons white sugar and cinnamon together in a bowl.
• Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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.