Snickerdoodles Ii Food

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SNICKERDOODLES II



Snickerdoodles II image

Here's the recipe that I got from my mother.

Provided by N. Drew

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 25m

Yield 30

Number Of Ingredients 9

1 cup shortening
1 ½ cups white sugar
2 eggs
2 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
  • Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
  • Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 19.8 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.8 g, Sodium 66.3 mg, Sugar 10.9 g

SNICKERDOODLES



Snickerdoodles image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon ground cinnamon

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.

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