SNICKERDOODLE COOKIE COCKTAIL
Enjoy this snickerdoodle cookie cocktail sprinkled with cinnamon-sugar - a delicious cold drink.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 1h10m
Yield 1
Number Of Ingredients 8
Steps:
- To make Cinnamon Simple Syrup, mix sugar, water and cinnamon sticks in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Discard cinnamon sticks. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
- To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce of the cinnamon simple syrup, the vodka, half-and-half and creme de cacao; cover and shake. Strain into cocktail glass. Sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cocktail, Sodium 15 mg, Sugar 38 g, TransFat 0 g
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
SOFT SNICKERDOODLE COOKIES
These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!
Provided by Juju Bee
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
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.
EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)
I found this recipe on the Betty Crocker website and decided to give it a go for a church bake sale. They were AWESOME! They dough consists of three ingredients and they cinnamon sugar coating is just two. They come together easily and make enough to feed a crowd. I hope you like them as much as we did! (COOK TIME IS PER BATCH)
Provided by PSU Lioness
Categories Dessert
Time 32m
Yield 42 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 (325 for dark or non-stick cookie sheets).
- Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands).
- Shape dough into 1" balls (roughly a rounded teaspoonful).
- Roll balls in cinnamon/sugar mixture.
- Place about 2" apart on an ungreased cookie sheet.
- Bake 10-12 minutes or until set (mine were closer to 10 minutes).
- Remove cookie from sheet and cool on wire rack.
Nutrition Facts : Calories 76.4, Fat 3.7, SaturatedFat 1.6, Cholesterol 10.2, Sodium 103.4, Carbohydrate 10.3, Fiber 0.1, Sugar 7.4, Protein 0.7
SNICKERDOODLE COOKIES
There must be about a million Snickerdoodle recipes out there, but this is the best I've ever tried, given to me by one of my sister's friends, Debbie Faltrick of Cucamonga CA.
Provided by Toby Jermain
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream together butter and sugar, then beat in eggs, one at a time.
- Mix dry ingredients together, and mix into butter mixture.
- Roll teaspoonsful of dough into balls.
- Roll in cinnamon-sugar.
- Place on ungreased cookie sheets.
- Flatten slightly if desired.
- Bake for about 10 minutes at 375 degrees F or until very lightly browned.
- Cool, and store in a tightly covered container.
Nutrition Facts : Calories 122.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 23.9, Sodium 100.4, Carbohydrate 17.3, Fiber 0.4, Sugar 9.8, Protein 1.4
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).
SNICKERDOODLE COOKIES
Make and share this Snickerdoodle Cookies recipe from Food.com.
Provided by Lubie
Categories Dessert
Time 24m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Cream the first four ingredients.
- In a separate bowl, mix flour, cream of tartar, soda, and salt.
- Add to creamed mixture.
- Mix cinnamon and sugar in a small bowl.
- Shape dough into balls and roll in the cinnamon-sugar mixture.
- Bake at 400°F for 8-10 minutes.
WORLD'S BEST SNICKERDOODLES
Title says it all. DO NOT OVERBAKE THEM, or you will be sorry. Best to pull them out when they look a little raw and let them harden a bit on the cookie sheet. I have given these as gifts, sold them, and made them for guests, but I never have any left over by the end of the day. They are also very pretty, with the nice "broken" top characteristic of Snicks.
Provided by Teresa in CO
Categories Dessert
Time 18m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Cream together butter and sugar.
- Add in eggs, one at a time, along with vanilla, until well-combined.
- Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
- Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
- Use your hands to roll dough into little (ping-pong ball-sized) balls.
- Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
- Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.
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