Snickerdoodlebread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
• Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined.
• Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan.
• Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.

Steps:

• Cream butter, sugar, salt and cinnamon until fluffy.
• Add eggs and mix.
• Add Vanilla and sour cream and mix.
• Mix flour and baking powder in a seperate bowl. Add to wet ingrediates and mix until well combined.
• Add cinnamon chips and stir into batter.
• Spoon batter into load pan until about 2/3 full.
• Mix 3 tablespoon of sugar and 3 teaspoons of cinnamon in a bow and sprinkle over the batter in the loaf pan.
• Bake at 350 degrees for 35-38 minutes.

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:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
• Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
• Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
• Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
• Bake until the edges are golden and the center is set, 25 to 30 minutes.
• Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl cream shortening, butter, the 1&1/2 cups sugar, salt, cream of tartar, baking soda and vanilla.
• Beat in eggs one at a time.
• Stir in flour.
• Mix together the sugar and cinnamon.
• Form dough into 1 inch balls, press into sugar cinnamon mix and place on cookie sheet.
• Bake for around 10 minutes, or until dough starts to turn a nice, golden brown.

Steps:

• Preheat oven to 400°F.
• Get 3 cookie sheets ready (I spray them down with Pam).
• Mix together both sugars, butter, baking soda, cream of tartar, cinnamon, eggs, and vanilla in large bowl.
• Slowly sift in flour while stirring. If dough is still sticky, add flour by 1/4 cup until the right consistency is achieved.
• In a separate, smaller bowl, combine sugar and cinnamon.
• Make an "okay" sign with your hand. The space between your index finger and your thumb is about how big the cookie balls should be.
• Start rolling! Grab a gob of dough and roll it into a ball. Then roll it around in cinnamon-sugar mix.
• Place on cookie tray. Give cookies enough room to rise.
• Once cookie sheet is full, put in oven for 8 minutes.
• Cool for 2 minutes before taking off of cookie sheet.
• In medium-sized bowl, combine softened cream cheese and marshmallow fluff. mix with blender until smooth.
• When cookies are cool, take one, spoon about 1 tablespoon of cream cheese fluff mix onto flat end of cookie. Take another cookie and stick the flat end of it onto the cream cheese fluff to make a sandwich.
• Continue until all the cookies are in sandwiches. If there is an odd number of cookies, eat the remaining cookie.