SNICKERDOODLES
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
OVALTINE SNICKERDOODLES
Make and share this Ovaltine Snickerdoodles recipe from Food.com.
Provided by Chef Jean
Categories Dessert
Time 35m
Yield 36 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F.
- In large bowl combine first 4 ingredients; blend well.
- Stir in flour, cream of tartar, soda and salt. You can also add 2 T of ovaltine(not listed) if wanted.
- Shape dough into 1-inch balls.
- Combine 2 Tbsp sugar, ovaltine and cinnamon. Roll balls in sugar mixture. Place 2 inches apart on cookie sheet. Bake 8-10 min or until set.
- Immediately remove from cookie sheet. Bake for 8 minutes for more chewy cookies or 9-10 minutes for crisper cookies. Enjoy!
SNICKERDOODLES
The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 28 to 30 cookies
Number Of Ingredients 9
Steps:
- Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
- Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
- Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
- Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
- Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.
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SOFT & THICK SNICKERDOODLES - SALLY'S BAKING ADDICTION
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4.8/5 (284)Category Cookies
- Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
- Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
THE BEST SNICKERDOODLE RECIPE - SOFT AND CHEWY! - MOM …
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5/5 (18)Calories 129 per servingCategory Dessert
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, baking powder and salt. Set aside.
- Cream the butter in a large bowl. Add the sugar and cream together with the butter until creamy and smooth using either a stand mixer or hand mixer.
- Add the eggs and vanilla and beat on medium high speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
SNICKERDOODLES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, GermanTotal Time 25 minsCategory DessertsCalories 79 per serving
- Preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter with 1-1/2 cups of the sugar until smooth and creamy, 1-2 minutes. Add the eggs and beat until combined. Add the flour mixture and mix on low speed until the dough comes together into a crumbly mass. Using your hands, gather the dough into a ball and wrap in plastic wrap; refrigerate until firm, at least 30 minutes.
- In a small bowl, mix together the remaining two tablespoons of sugar and cinnamon. Pinch off tablespoons of dough and shape into 1-1/4-inch balls. Roll the balls in the cinnamon-sugar and place on the prepared baking sheets about 2 inches apart. Bake for 8-9 minutes for soft, chewy cookies (the cookies will look puffed) or 10-11 minutes for crispy cookies (the cookies will have puffed and started to settle down); shift the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. Store in an airtight container.
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- The Most Mild-Mannered Snickerdoodles: Trisha Yearwood’s Snickerdoodles. These cookies are fine, although unmemorable, and there are other recipes that make a much better snickerdoodle.
- The Most Classic Snickerdoodles: Smitten Kitchen’s Snickerdoodles. I expected to really love these easy-to-make, super-classic cookies, but I have to admit they were a little underwhelming.
- The Most Jazzed-Up Snickerdoodles: Serious Eats’ New-Fashioned Snickerdoodles. These are like no other snickerdoodles I’ve ever tasted, in the best way possible.
- The Very Best Snickerdoodles: BA’s Best Snickerdoodles. These cookies are everything I want in a classic snickerdoodle and more. They spread thin and bake up with crisp, buttery edges and soft, chewy centers.
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