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.
FRENCH VANILLA SNICKERDOODLES
Make and share this French Vanilla Snickerdoodles recipe from Food.com.
Provided by SugaJ
Categories < 30 Mins
Time 18m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine vanilla, cake mix, oil and eggs.
- Form into balls and roll in sugar mixture. NOTE - If dough is too sticky to form into balls, let it set out about 30 minutes.
- Place cookies on sheet and bake 8-10 minutes.
- EDITORS NOTES:.
- For added flavor add 1/4 t nutmeg to sugar mixture.
- You can substitute French Vanilla or White cake mix if you prefer. I use French Vanilla because I like the flavor better.
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
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
VANILLA BEAN SNICKERDOODLES RECIPE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- In a medium bowl whisk together flour, cream of tartar, baking soda and salt. Set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes. Stop mixer and scrape down the bowl. Beat in eggs on medium speed, one at a time, beating for 1 minute between additions. Stop mixer and scrape down the bowl. Beat in vanilla extract and bean. Stop mixer and scrape down the bowl. Add flour mixture and beat on low speed until just incorporated. Stop the mixer, remove the bowl, and finish incorporating ingredients with a spatula. Refrigerate dough, in the bowl, for 30 minutes. Place a rack in the upper third of the oven and preheat to 350°F. Line a baking sheet with parchment paper. Set aside. To make the topping: in a small bowl toss together cinnamon and sugar. Spoon dough into heaping tablespoonfuls and roll in the cinnamon sugar mixture. Place on prepared baking sheet and bake for 12 to 14 minutes, until slightly browned around the edges. My cookies took about 11 minutes to bake. Remove from oven and cool cookies on baking sheet for 10 minutes before removing to a wire rack to cool completely. Snickerdoodles will last, in an airtight container, at room temperature for up to 3 days. In our home, they last one day and are eaten warm from the oven. The best!
VANILLA SNICKERDOODLE COOKIES
Fill the kitchen with the aroma of Vanilla Snickerdoodle Cookies! These snickerdoodles are made with pudding for a richer, more tender cookie experience.
Provided by My Food and Family
Categories Dairy
Time 32m
Yield 40 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine flour, baking soda and salt. Beat butter, brown sugar and 1/4 cup granulated sugar in large bowl with mixer until blended. Add dry pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture until blended.
- Mix remaining granulated sugar and cinnamon in small bowl. Shape tablespoonfuls of dough into 40 balls; roll, in batches, in cinnamon sugar until evenly coated. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 8 g, Protein 1 g
SNICKERDOODLE BEAN CAKE (NO SUGAR)
This is ideal for those watching their carb and sugar intake. It tastes much like a snickerdoodle cookie---you can't taste the beans at all!
Provided by Rachel-Snachel
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Spray a 11x7 baking pan with nonstick cooking spray.
- Combined the beans and eggs in a blender until smooth and well blended. Add the rest of ingredients and blend again.
- Poured into prepared pan. You can add sprinkled cinnamon/Splenda over the top, but I don't think you need to if the spices are in the batter. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Variation: The batter can also be use to make muffins.
Nutrition Facts : Calories 117.2, Fat 5.9, SaturatedFat 1.3, Cholesterol 93, Sodium 101.2, Carbohydrate 9.4, Fiber 3.1, Sugar 0.2, Protein 6.6
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VANILLA BEAN SNICKERDOODLES | A TASTE OF MADNESS
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Estimated Reading Time 2 minsTotal Time 25 mins
- In a medium bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time with around one minute in between each addition. Beat in the vanilla bean paste until fully combined
- In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Slowly mix in the dry ingredients with the wet ingredients until fully combined. Cover the dough and refrigerate for at least 30 minutes.
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- Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until incorporated. Scrape in seeds from vanilla bean; reserve pod for another use.
- Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to hydrate flour; dough will be very loose but will thicken as it sits.
- Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and remaining 2 Tbsp. sugar in a medium bowl.
- Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.
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- In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes. Stop mixer and scrape down the bowl.
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