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.
THE BEST SNICKERDOODLES I HAVE EVER EATEN
"This must be one of the best cookies I have ever eaten." Yep, that's what my mother said the first time I ever made this cookie. It is a GREAT cookie recipe, and not difficult to make at all. I tripled the recipe and took it to school to sell... I sold all of them with in an 80 minute time span to only 4 people. They are good cookies, I can't resist them whenever I make them. And they turn out so nice whenever you bake them, it's hard to make an ugly snickerdoodle. lol. Enjoy. (prep time is estimated)
Provided by GloriaAnn
Categories Dessert
Time 34m
Yield 16 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars at high speed.
- Add egg, vanilla, and beat until smooth.
- In another bowl, combine flour, salt, baking soda, and cream of tartar.
- Pour dry ingredients into the wet ingredients, mix well.
- Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
- In a small bowl combine topping.
- Take about 2 1/2 tablespoons of dough and roll it into a ball.
- Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
- Bake cookies 10-12 minutes, NO MORE.
- *Cookies may seem undercooked but will develop.
- Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
- It happened to me.
- lol.
- If the cookies don't turn out, please try again.
- It's a very good cookie, it's just all a matter of getting the cooking time right.
BROWN SUGAR SNICKERDOODLES
Make and share this Brown Sugar Snickerdoodles recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 27m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Grease the baking sheets or line with parchment paper.
- Beat the butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in a large bowl with an electric mixer at medium speed until well blended.
- Combine the flour, cream of tartar, baking soda and salt in a medium bowl.
- Beat the flour mixture into the shortening mixture at low speed until combined.
- Shape the dough into 1" balls.
- Mix 1/4 cup granulated sugar and cinnamon in a small bowl.
- Roll the balls in the sugar/cinnamon mixture.
- Place 2" apart on the prepared baking sheets.
- Bake 6 to 7 minutes or until the cookies are puffed and cracked on top and the edges are set. The centres will be soft.
- Allow to cool 1 minute on the baking sheets.
- Remove to a cooling rack.
Nutrition Facts : Calories 68.7, Fat 2.9, SaturatedFat 1.2, Cholesterol 9.3, Sodium 46.4, Carbohydrate 9.9, Fiber 0.2, Sugar 5.1, Protein 0.8
SNICKERDOODLE BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield about 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
- Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
- Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
- Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
- Bake until the edges are golden and the center is set, 25 to 30 minutes.
- Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.
BROWN BUTTER SNICKERDOODLES WITH WHITE CHOCOLATE
Toasty brown butter and coarsely chopped white chocolate give traditional snickerdoodle cookies a decadent upgrade in this wow-worthy recipe. Preparing and cooling brown butter requires a little more time--but the rich, nutty flavor is so worth it. In addition to their incredible flavor, these snickerdoodles have a fluffy, melt-in-your-mouth consistency, thanks to the cream cheese in the dough. You'll definitely want to bookmark this one for the holidays, but don't be surprised if you come back to these next-level snickerdoodles all year long.
Provided by Darcy Lenz
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h35m
Yield 24
Number Of Ingredients 15
Steps:
- Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.
- Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.
- Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.
- Whisk sugar and cinnamon for coating together in a shallow dish.
- Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.
- Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 29.4 g, Cholesterol 42.7 mg, Fat 11.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.9 g, Sodium 148.8 mg, Sugar 16.9 g
CARDAMOM-BROWN SUGAR SNICKERDOODLES
Steps:
- In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.
- Combine the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute. Turn the speed to high and beat until very light and fluffy, 2 or 3 minutes, stopping a couple of times to scrape down the sides of the bowl as needed. Decrease the speed to medium and beat in the eggs, one at a time, and the vanilla.
- Turn off the mixer. Add about one-third of the dry ingredients to the mixer bowl, and beat on low speed until fully incorporated. Repeat two more times, stopping to scrape down the sides of the bowl as needed, until the dry ingredients are incorporated.
- Transfer the dough to the refrigerator and chill for about an hour, until firm.
- In a medium bowl, stir together the granulated sugar and remaining 1/2 teaspoon of cardamom. Use a #100 disher (a 3/4-tablespoon scoop) or a tablespoon to scoop small balls of dough a few at a time into the sugar-cardamom mixture, then roll the pieces to coat them and lightly roll them into balls between your palms, pressing the sugar mixture into the dough.
- Preheat the oven to 350°F with the oven rack in the middle of the oven. Line a baking sheet with parchment paper.
- Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet. Bake for 5 minutes, then rotate the baking sheet front to back. Continue baking for another 4 to 6 minutes, until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
- Set the remaining dough close together but without touching on a baking sheet and freeze until firm, at least 1 hour. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 14 to 16 minutes, until the tops of the cookies are crackled and the edges are just barely browned.
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