Crispy Snickerdoodles Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough in half; shape each into an 8-in.-long roll. Wrap and refrigerate 2 hours or until firm., Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze wrapped logs in an airtight freezer container. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

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.

Steps:

• Preheat the oven to 350ËšF.
• In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk.
• Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy.
• Add the eggs one at a time and mix until they're fully incorporated.
• Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly.
• Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter.
• In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar.
• I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen.
• Bake for 11 minutes, turning half way, or until the edges are slightly golden browned.
• Allow to cool for a minute on the tray and transfer to a rack to complete cooling.
• Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.

Steps:

• Preheat oven to 375.
• Cream butter, shortening, and sugar together.
• Add eggs and beat just until mixed.
• Add flour, cream of tartar, soda, and salt and mix well.
• Mix sugar and cinnamon in small bowl.
• Shape dough into 1 inch balls and roll in cinnamon and sugar.
• Place on greased cookie sheets and bake for 7-8 minutes.
• Let cool on cookie sheets for 2-4 minutes before removing to wire racks.
• Store covered in a plastic bag or container.

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!