Grandma Ruths Snickerdoodle Cookies Food

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
• Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
• In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

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.

GRANDMA D'S FAMOUS SNICKERDOODLES

Steps:

• Heat oven to 400°F.
• Mix together butter, shortening, 1 1/2 cups sugar and eggs.
• Blend in flour, cream of tarter, baking soda and salt.
• Shape the dough by rounded teaspoonfuls into balls (I make the balls larger than that. The bigger the ball, the bigger your cookie.)
• Mix the 2 teaspoons sugar and the 2 teaspoons cinnamon together.
• Roll the balls in the sugar/cinnamon mixture.
• Place the balls 2-3 inches apart (depending on size) on an ungreased baking sheet.
• Bake 8-10 minutes or until cookies are set.
• Immediately remove from the baking sheet.

GRANDMA'S SNICKERDOODLES

Steps:

• Cream together the butter, 1 1/2 cups of sugar and eggs until smooth. In a separate bowl, use a whisk or fork to combine the flour, cream of tartar, baking soda, and salt. Add the dry mixture to the wet mixture and mix until well combined. Cover the dough and chill for at least 30 minutes but up to 24 hours before working with it.
• Preheat oven to 400°F. Line cookie sheets with silpats or parchment paper.
• Use a fork to combine the remaining 2 tablespoons of sugar with the 2 teaspoons of ground cinnamon.
• Use a small disher (cookie scoop) or teaspoons to scoop about 2 teaspoons of cookie dough, roll it into a ball and then roll them in the cinnamon sugar to coat. Place the cookies 2-inches apart on the cookie sheets. Bake for 8-10 minutes, or until lightly browned but still soft. Let them rest on the cookie sheets for one minute before transferring to a cooling rack.
• Store at room temperature in an airtight container.

GRANDMA'S SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees.
• Mix the first three ingredients thoroughly and set aside.
• In a separate bowl, mix the Flour, Cream of Tartar, Baking Soda, and Salt. Add the mixed dry ingredients to the first mixture.
• Dough may be chilled first. Make balls the size of walnuts and roll in a mixture of the remaining sugar and cinnamon.
• Bake on an ungreased cookie sheet. Do not place cookies too close together as the balls spread out.
• Bake for 8 to 10 minutes.

SNICKERDOODLE COOKIES

Steps:

• In a large bowl, using a sturdy fork or a hand mixer, mix the shortening and sugar together until all the sugar has been incorporated into the shortening. Add in the eggs.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Stir the dry ingredients into the shortening mixture. Chill the dough for about 30 minutes.
• Preheat oven to 400 degrees F. In a small shallow bowl, mix the 2 tablespoons sugar and cinnamon together. Once the dough is chilled, roll into balls the size of small walnuts, and roll the balls into the cinnamon sugar mixture.
• Place the balls about 2 inches apart on a baking sheet that has been lined with a silpat or parchment paper. Bake until lightly brown but still soft, about 8-10 minutes. Cookies puff up at first, then flatten with a crinkled top. Remove from oven, and let cool on the baking sheet for a few minutes to firm up. Transfer to wire rack and let cool completely. Enjoy!