SNICKERDOODLE COOKIES - SUPER EASY VERSION
This is the first Snickerdoodle recipe I have tried that was adapted from a family cookbook, but I liked them and I hope you will too! Just give them a try...it uses mostly ingredients that you probably already have and can be easily modified to your taste, so use your imagination! Enjoy!
Provided by cooksdoitbetter
Categories Dessert
Time 18m
Yield 12 serving(s)
Number Of Ingredients 8
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).
EASY SNICKERDOODLE SUGAR COOKIES
Find an easy recipe for everyone's favorite snickerdoodle! Upgrade sugar cookie mix with cheesecake-flavor pudding & cinnamon for snickerdoodle cookies.
Provided by My Food and Family
Categories Dairy
Time 42m
Yield 42 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
SNICKERDOODLE SKILLET COOKIE
The way we get this giant snickerdoodle to crack on top is to make one big ball of dough, roll it in cinnamon sugar and then put the whole thing in a cast-iron skillet without pressing it down. It spreads as it bakes, making the signature crack in the center while the sugar on the bottom caramelizes into an irresistible crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
- Whisk the flour, baking soda, cream of tartar and salt together in a medium bowl. Vigorously whisk 1 cup of the granulated sugar, brown sugar and egg together in a large bowl. Whisk in the melted butter. (Do not wipe out the skillet.)
- Add the flour mixture and continue whisking until the dough comes together. Let the dough and buttered skillet rest, separately, in a cool place for 30 minutes. (This allows the dough to firm up and the skillet to cool.)
- Mix together the remaining 2 tablespoons granulated sugar and the cinnamon in a large bowl. Shape the dough into a large ball and gently roll it in the sugar mixture until evenly coated.
- Place the dough ball in the center of the prepared skillet. Bake until the sides are browned, the center is still soft, and the surface of the cookie cracks, about 35 minutes, rotating once halfway through. Cool on a wire rack at least 15 minutes. Cut into wedges and serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days.
SNICKERDOODLES
The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 28 to 30 cookies
Number Of Ingredients 9
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.
EASY SNICKERDOODLE COOKIES
http://easydinnerrecipes.ca/snickerdoodle-cookie.html A recipe for old-fashioned snickerdoodle cookies. Sweet and buttery cookies with the flavor of cinnamon. Perfect as a holiday gift.
Provided by tastetester 2
Categories Dessert
Time 45m
Yield 12-24 cookies, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 358.8, Fat 16.4, SaturatedFat 10, Cholesterol 75.9, Sodium 168.1, Carbohydrate 50, Fiber 1.1, Sugar 29.3, Protein 3.9
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
- Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
- Add the sugar and brown sugar and mix until well incorporated.
- Add the eggs and stir until thoroughly incorporated.
- Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
- Cover with plastic wrap and chill.
- Preheat the oven to 375˚F (190˚C).
- Using your hands roll dough into ping pong sized balls.
- Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
- Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
- Allow to cool and serve.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
EASY CHRISTMAS SNICKERDOODLES
It's the season of cookies, but that doesn't mean you need hours of effort. Discover how to make snickerdoodles using Betty Crocker™ sugar cookie mix for a cookie treat that brightens any dessert tray. Once you mix up the dough (super easy), roll the dough balls in cinnamon and sugar. If you'd like to make sure your Christmas snickerdoodles are decorated for the season, use Betty Crocker™ red and green decorating icings.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
- Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
- Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 8 g, TransFat 0 g
SNICKERDOODLES IV
Cinnamon cookies.
Provided by Ann
Categories Desserts Cookies Snickerdoodle Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (205 degrees C).
- Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
- Roll the dough into the size of small walnuts.
- Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
- Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don't burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 24.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 107.1 mg, Sugar 14.6 g
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