Snickerdoodle Pinwheels Recipes

Steps:

• combine the 1/3 cup sugar and cinnamon, set aside.
• beat butter and cream cheese on medium for 30 seconds.
• Beat in 1 cup sugar and baking powder.
• Beat in egg and vanilla.
• Beat in flour.
• Chill for 1 hour.
• Divide in half. Roll half of dough between two pieces of wax paper into 12 x 8 rectangle. Remove top wax paper.
• Brush rolled dough with half of melted butter. Sprinkle with 2 T. of cinammon-sugar mix.
• Beginning with short side, roll up dough using wax paper to guide seal.
• Repeat with remaining dough.
• Roll rolls in remaining cinamon-sugar mixture. Wrap in plastic wrap.
• Chill 4-24 hours.
• Preheat oven to 375. Cut rolls into 1/4 inch thick slices.
• Place 1 inch apart on ungreased sheet.
• Bake 8-10 minutes.
• Cool on cookie sheet for one minute, tranfer 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:

• 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:

• 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.