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.
PATTY'S SNICKERDOODLES
My mother in law makes the best snickerdoodles. She said she was given this recipe by an Aunt. Very delicious and easy!
Provided by Dissie
Categories Dessert
Time 1h
Yield 4 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugar. Once fluffy, add in eggs one at a time until mixed thoroughly.
- Sift dry ingredients together, and stir in to wet ingredients.
- Mix the last 2 ingredients together in a small dish.
- Roll into balls the size of small walnuts.
- Roll balls into cinnamon sugar.
- Bake on lightly greased cookie sheet or one lined in parchment paper, 2 inches a part.
- Bake until lightly browned but stiff soft.
- Bake at 400 degrees for 8 to 10 minutes.
- (These cookies puff up at first, then flatten out).
Nutrition Facts : Calories 357.9, Fat 17.3, SaturatedFat 7.8, Cholesterol 55.6, Sodium 220.3, Carbohydrate 47.2, Fiber 0.8, Sugar 25.1, Protein 4.1
SNICKERDOODLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 8
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.
SNICKERDOODLES
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 32m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
PEANUT BUTTER "SNICKERDOODLES"
I grew up thinking that a snickerdoodle involved an actual Snickers, and a white cookie with cinnamon sugar was called something else. I have been educated, but the name still sticks. These are large peanut butter cookies with your favorite fun size candy bar stuffed in the middle.
Provided by Jamie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
- Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.
- Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.
- Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.
Nutrition Facts : Calories 633.4 calories, Carbohydrate 79 g, Cholesterol 74.2 mg, Fat 32 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 14.1 g, Sodium 515.8 mg, Sugar 50.7 g
SNICKERDOODLES FROM BETTY CROCKER KITCHENS
They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.
Provided by CHEF GRPA
Categories Dessert
Time 50m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 400*F.
- 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
- Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
- Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
- How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
- My Note:.
Nutrition Facts : Calories 93.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 12.8, Sodium 58.5, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 1
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