Extra Buttery Snickerdoodles Food

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.

KING ARTHUR BUTTERY SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees and grease or use lining on two baking sheets.
• Beat together the butter and sugar until smooth.
• Add the egg, beating until smooth.
• Beat in the vanilla, baking powder, salt, and then flour.
• Shake together the cinnamon and sugar for topping .
• Sprinkle coating onto cookies, spread onto baking sheets.
• Flatten the dough balls a little bit.
• Bake cookies for 8-10 minutes, depending on how soft you want them. ( 8 for soft and 10 for crispy).

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.

EXTRA-BUTTERY SNICKERDOODLES

Steps:

• Preheat the oven to 375°F Line two baking sheets with parchment.
• Beat together the butter, shortening, cream cheese and sugar until smooth.
• Add the aquafaba, beating until smooth.
• Beat in the schnapps, extracts, baking powder and salt.
• Add the flours, mixing until totally incorporated.
• Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
• Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
• Space the cookies at least 1 ½" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
• Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.