Original Snickerdoodles Recipes

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
• Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Steps:

• 1. Heat oven to 400*F.
• 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
• Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
• Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
• How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
• My Note:.

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
• In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

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.

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.