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.
SOFT SNICKERDOODLE COOKIES
These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!
Provided by Juju Bee
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.
SNICKERDOODLE COOKIES - SUPER EASY VERSION
This is the first Snickerdoodle recipe I have tried that was adapted from a family cookbook, but I liked them and I hope you will too! Just give them a try...it uses mostly ingredients that you probably already have and can be easily modified to your taste, so use your imagination! Enjoy!
Provided by cooksdoitbetter
Categories Dessert
Time 18m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
- Cream the butter, then add sugar and mix.
- Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
- In a separate bowl, mix the sugar and cinnamon for the topping.
- If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
- Shape the dough into walnut size balls and roll in topping mixture.
- Place about 2 inches apart on an ungreased cookie sheet.
- Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).
SNICKERDOODLE COOKIES
Make and share this Snickerdoodle Cookies recipe from Food.com.
Provided by Lubie
Categories Dessert
Time 24m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Cream the first four ingredients.
- In a separate bowl, mix flour, cream of tartar, soda, and salt.
- Add to creamed mixture.
- Mix cinnamon and sugar in a small bowl.
- Shape dough into balls and roll in the cinnamon-sugar mixture.
- Bake at 400°F for 8-10 minutes.
SNICKERDOODLES
For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield about 4 dozen
Number Of Ingredients 9
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.
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.
BUNNY BUTT SNICKERDOODLE COOKIES
Turn store-bought cookie dough into an adorable and subtly spiced Easter treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 cookies
Number Of Ingredients 8
Steps:
- Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
- Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
- Preheat the oven to 350 degrees F.
- Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
- Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.
GRANDMA RUTH'S SNICKERDOODLE COOKIES
This is my great-grandma's recipe that everyone loves!
Provided by David.Beveridge
Categories Desserts Cookies Snickerdoodle Recipes
Time 35m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
- Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
- Mix 2 tablespoons white sugar and cinnamon together in a bowl.
- Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
- Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 16.5 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 91.6 mg, Sugar 9.1 g
SNICKERDOODLES
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 32m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
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!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
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.
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.
CLASSIC SNICKERDOODLE COOKIES
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart flavor shine, and rolling the cookies in plenty of cinnamon-sugar before baking for a glistening finish.
Provided by Katherine Sacks
Categories Cookies Cinnamon Bake Dessert Kid-Friendly Small Plates
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2-3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3-4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
- Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
- Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.
SNICKERDOODLES
I love these cookies! They are slightly crisp on the outside and so soft and tender on the inside. These are my dad's favorite cookies- I made them for him often. This recipe uses both shortening and butter.
Provided by Delish
Categories Dessert
Time 23m
Yield 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 124.9, Fat 5.8, SaturatedFat 2.4, Cholesterol 17.1, Sodium 78, Carbohydrate 17.2, Fiber 0.3, Sugar 9.7, Protein 1.4
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