Ovaltinesnickerdoodles Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
• Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda, cream of tartar and salt in a medium bowl.
• Add the butter, brown sugar, egg and 1 cup of the granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined.
• Portion the dough into heaping tablespoons and form each into a ball. Press a mini candy bar in the center of each to create a deep divot, then gather the dough at top to cover the candy completely. Refrigerate the balls on the prepared baking sheets for 30 minutes.
• Whisk together the cinnamon and remaining 1/4 cup granulated sugar in a small bowl. Roll each ball in the cinnamon sugar to coat well. Arrange 2 inches apart on the baking sheets.
• Bake the cookies, rotating and switching the positions of the baking sheets halfway through, until the tops look golden brown and cracked and the centers still feel soft, 10 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes before transferring to a rack to cool completely.

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!

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.

Steps:

• Mix together thoroughly the shortening, sugar and eggs.
• Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.
• Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
• Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees) oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.