Snickerdoodle Kiss Cookies Food

SNICKERDOODLE KISS COOKIES

Steps:

• Preheat the oven to 350 F.
• In a medium-sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
• In a large mixing bowl, using an electric mixer beat the butter and white and brown sugar until light and fluffy. Then add the vanilla, egg, and cookie butter and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time.
• Cover and chill the dough for 15-30 minutes.
• Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Place on a plate and into the freezer for 5-10 min. This will keep them chunkier and from spreading. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
• Let them cool and gently press the chocolate kisses into the center of the warm cookie.

SNICKERDOODLE COOKIES

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.

SNICKERDOODLES

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.

SNICKERDOODLE COOKIES

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.

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.

SNICKERDOODLE COOKIES - SUPER EASY VERSION

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).