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
GRANDMA'S SNICKERDOODLES
My Grandma's Snickerdoodles are a perfect rendition of the classic: tender butter cookies with a cinnamon sugar crust. Be warned, though, they are completely irresistible.
Provided by Rebecca Lindamood
Number Of Ingredients 8
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
This recipe from my German Grandma makes the best Snickerdoodles. They are my kids favorite cookie. If you like them chewy like we do, cook them until the edges just start to brown, otherwise you'll have a crunchy cookie.
Provided by agent5107
Categories Dessert
Time 18m
Yield 4 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1108.8, Fat 54.5, SaturatedFat 13.7, Cholesterol 105.8, Sodium 933.8, Carbohydrate 146.5, Fiber 3, Sugar 84.8, Protein 11.3
GRANDMA RUTH'S SNICKERDOODLE COOKIES
This is my great-grandma's recipe that everyone loves!
Provided by David.Beveridge
Categories Desserts Cookies Snickerdoodle Recipes
Time 35m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 16.5 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 91.6 mg, Sugar 9.1 g
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.
GRANDMA D'S FAMOUS SNICKERDOODLES
It's a bold statement, but in my opinion --- There has been no Snickerdoodle yet to top Grandma D's Snickerdoodles. I've tried a dozen variations. These are famous in our family for good reason.
Provided by Ms. Baker
Categories Dessert
Time 35m
Yield 30-50 Cookies (approx)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 144.6, Fat 6.9, SaturatedFat 2.9, Cholesterol 22.2, Sodium 88.2, Carbohydrate 19.3, Fiber 0.4, Sugar 10.3, Protein 1.6
SNICKERDOODLES, GRANDMA ROBINSON
This recipe was typed on a postcard by my Grandma Robinson, when she lived in Monee, Illinois. My cousin Robin texted it to me 10-18-20. I love a good snickerdoodle, this is the first one I have seen that includes nuts!
Provided by Megan Stewart @GSMegan
Categories Cookies
Number Of Ingredients 7
Steps:
- Sift flour. Let margarine soften at room temp. Blend butter, powdered sugar and vanilla well. Slowly add flour and mix well. Add nuts. In small bowl mix sugar and cinnamon. Shape dough into balls and roll in sugar-cinnamon mixture. Bake about 30 min in a 275 degree oven. Cookies will be soft on top when done.
SNICKERDOODLES
These classic, tender cookies taste of sweet butter, cinnamon - and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.
Provided by Samantha Seneviratne
Categories cookies and bars
Time 35m
Yield About 1 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
- In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
- Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 10 grams, TransFat 0 grams
OLD-FASHIONED SNICKERDOODLES
I searched long and hard for a truly satisfying snickerdoodle recipe. A friend gave me this recipe years ago. I tried it and found that it was exactly what I was looking for. I hope all of you enjoy it as much as I have.
Provided by OwlMonkey
Categories Drop Cookies
Time 19m
Yield 25 cookies
Number Of Ingredients 9
Steps:
- Beat softened butter until creamy. Add your 1 cup sugar, baking soda and cream of tartar; mixing together. Beat egg and vanilla into the mixture. Slowly add the flour until entirely combined. At this point if you can manage to wait long enough, let the dough sit in the fridge for at least a half an hour. This step isn't absolutely necessary but it allows the dough to firm up so that it's easier to work with.
- Stir together the 1 teaspoons cinnamon and 2 tablespoons sugar. Shape the dough into small balls and coat with your cinnamon/sugar mixture. Place a few inches apart on an ungreased cookie sheet. Bake in a preheated 375°F oven for 9 - 11 minutes (depending on how hot your oven runs). The recipe recommends taking them out of the oven when the edges are golden, but they are especially delicious slightly underbaked. They will be cool enough to eat in no time at all.
Nutrition Facts : Calories 98.2, Fat 4, SaturatedFat 2.4, Cholesterol 18.2, Sodium 41.7, Carbohydrate 14.8, Fiber 0.2, Sugar 9.1, Protein 1.1
SNICKERDOODLES
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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