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.
SNICKERDOODLES III
Soft sugar cookie with a cinnamon-sugar topping.
Provided by Sue W
Categories Desserts Cookies Snickerdoodle Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
- Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 24.8 g, Cholesterol 25.7 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 83.9 mg, Sugar 13.6 g
SNICKERDOODLES
For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
- In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
- Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.
SNICKERDOODLES V
Is there anyone who doesn't like snickerdoodles? This recipe is a classic.
Provided by Amy Barry
Categories Desserts Cookies Snickerdoodle Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
- In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 33.1 g, Cholesterol 20.7 mg, Fat 12.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 142.9 mg, Sugar 18.1 g
SNICKERDOODLE COOKIES-SOFT & CHEWY
Steps:
- Preheat your oven to 375 degrees. Place a sheet of parchment paper on your cookie sheet or grease with vegetable spray. Cream the butter, sugar, eggs, cream of tartar, baking soda, salt, and vanilla. Add the flour and mix thoroughly. I use a cookie scoop to make the cookie balls about 1-inch in diameter. Roll the cookie balls in the cinnamon-sugar mixture. Bake for 10 minutes. Do not over-bake.
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- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line at least two baking trays with baking paper. You might need to bake the cookies in several batches, having to use the baking trays more than once.
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- Shape dough by spoonfuls into balls. I grease my hands with cooking spray since the dough is slightly sticky. I also like to put one finished tray of rolled cookies in the fridge while I"m rolling the second. Then when you're ready to roll them in cinnamon and sugar they are easier to handle.
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- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Do not over mix.
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- Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
- Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
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