Peanut Butter Snickerdoodles Food

PEANUT BUTTER SNICKERDOODLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.
• Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.
• Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.
• Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.

PEANUT BUTTER SNICKERDOODLES

Steps:

• Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• Cream butter, peanut butter, and 3/4 cup granulated sugar, and brown sugar in a mixer until fluffy. Mix in eggs, vanilla, and 1 teaspoon cinnamon. Mix in dry ingredients. Beat just until mixed.
• Stir remaining 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
• Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar. Place on your cookie sheet. Use a fork to press the cookie down in a criss-cross pattern (two presses will be enough).
• Bake cookies for 10-12 minutes. Cool slightly before removing from cookie sheets.

PEANUT BUTTER "SNICKERDOODLES"

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.

SNICKERDOODLE COOKIE DOUGH

Steps:

• Microwave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.

SPARKLING SNICKERDOODLES

Steps:

• Mix together thoroughly the shortening, sugar and eggs.
• Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.
• Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
• Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees) oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.

SNICKERDOODLES

Steps:

• Preheat oven to 375.
• Cream butter, shortening, and sugar together.
• Add eggs and beat just until mixed.
• Add flour, cream of tartar, soda, and salt and mix well.
• Mix sugar and cinnamon in small bowl.
• Shape dough into 1 inch balls and roll in cinnamon and sugar.
• Place on greased cookie sheets and bake for 7-8 minutes.
• Let cool on cookie sheets for 2-4 minutes before removing to wire racks.
• Store covered in a plastic bag or container.