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.
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
- Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
- Add the sugar and brown sugar and mix until well incorporated.
- Add the eggs and stir until thoroughly incorporated.
- Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
- Cover with plastic wrap and chill.
- Preheat the oven to 375˚F (190˚C).
- Using your hands roll dough into ping pong sized balls.
- Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
- Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
- Allow to cool and serve.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
SOFT 'N CHEWY SNICKERDOODLES
These have ALWAYS been my favorite cookie! Every time I make them they're practically gone before they've cooled! Definitely a family favorite of ours.
Provided by NolansMom
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix shortening, sugar, and eggs.
- Sift dry ingredients, stir into first mixture.
- Roll into balls the size of walnuts, and roll in mixture of 1 Tbsp sugar and 1 tsp cinnamon.
- *** If you have trouble with your cookies not spreading out enough when they bake, just use a glass or the palm of your hand to flatten them slightly before putting in the oven.
- Bake 2 inches apart on an ungreased cookie sheet 8-10 minutes.
SNICKERDOODLES
Provided by Food Network
Categories dessert
Time 33m
Yield 35 to 40 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the sugar and cinnamon and set aside.
- To make the cookie dough, stir together the dry ingredients.
- In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
- Preheat oven to 375 degrees F.
- Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
CINDY'S SOFT SNICKERDOODLES
Make and share this Cindy's Soft Snickerdoodles recipe from Food.com.
Provided by Chellerific
Categories Dessert
Time 25m
Yield 24-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Sift together flour, salt, baking soda, and cream of tartar. Set aside.
- Cream together butter, shortening, and 1-1/2 cups sugar until fluffy. Add eggs one at a time.
- Combine wet ingredients with dry.
- In a small bowl, combine 2 T. sugar with cinnamon.
- Roll small balls of dough in mixture.
- Place on cookie sheet, and press down on dough with the bottom of a cup, lightly greased, to flatten them.
- Bake 6-1/2 minutes.
- Let stand on cookie sheet several minutes before removing from pan.
Nutrition Facts : Calories 184.4, Fat 8.7, SaturatedFat 3.6, Cholesterol 27.8, Sodium 110.3, Carbohydrate 25.1, Fiber 0.7, Sugar 13.6, Protein 2.1
SOFT SNICKERDOODLES
Make and share this Soft Snickerdoodles recipe from Food.com.
Provided by LeahG
Categories Dessert
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 ºF.
- Grease cookie sheets.
- Combine sugar and cinnamon in small bowl.
- Combine cake mix, eggs and oil in large bowl.
- Stir until well blended.
- Shape dough into 1 inch balls.
- Roll in cinnamon-sugar mixture.
- Place balls 2-inches apart on cookie sheets.
- Flatten balls with bottom of glass.
- Bake at 375 ºF for 8 to 9 minutes or until set.
- Cool one minute on cookie sheets.
- Remove to cooling rack to cool completely.
Nutrition Facts : Calories 84.6, Fat 3.5, SaturatedFat 0.5, Cholesterol 12, Sodium 99.5, Carbohydrate 12.5, Fiber 0.2, Sugar 7.4, Protein 1
SOFT AND CHEWY SNICKERDOODLE COOKIES
These cookies are too perfect to be true! They are so soft when bitten into and chewy when you are indulging it. Be sure to follow step by step though as one mistake (not chilling dough or too heaping of a measurement) could ruin the cookie. Hope you enjoy just as our family does!
Provided by smerrier
Categories Dessert
Time 1h15m
Yield 4 dozen cookies
Number Of Ingredients 10
Steps:
- Beat butter and shortening in a large bowl until creamy and smooth.
- Add in eggs one at a time beating after each addition.
- In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
- Beat 1/2 of the dry mixture into the wet mixture.
- Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
- Refrigerate dough uncovered for 30 minutes.
- Preheat oven to 375*.
- Combine sugar and cinnamon in a small bowl.
- Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
- Bake for 10 minutes.
- Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.
Nutrition Facts : Calories 1145, Fat 53.1, SaturatedFat 22.3, Cholesterol 200.5, Sodium 770.1, Carbohydrate 154.6, Fiber 2.9, Sugar 81.6, Protein 14.7
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