Snickerdoodlecake Recipes

Steps:

• Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:.
• BUTTER CREAM FROSTING.
• 8 Tbls. (or 1 stick) butter (slightly softened).
• 3 ¾ cups confectioners` sugar.
• 3-4 Tbls. Milk (I used 4 Tbls.).
• 1 teas. vanilla extract.
• 1 teas. Cinnamon.
• Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!

Steps:

• Preheat oven to 325°F.
• In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
• Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
• Sift together the flour, baking powder, baking soda and salt. Set aside.
• Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
• Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
• Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).
• Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
• Share with your family and friends and they will think you are the bomb!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
• In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
• Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
• Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
• Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
• Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.

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.

Steps:

• In a small bowl, stir together the sugar and cinnamon and set aside.
• To make the cookie dough, stir together the dry ingredients.
• In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
• Preheat oven to 375 degrees F.
• Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

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:

• Sift the flour, cream of tartar, baking soda, and salt into a mixing bowl. Set aside. Combine the butter and shortening in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to blend together. Increase the speed to medium and beat for about 3 minutes, or until light and creamy. Add 1 1/2 cups of the sugar in a slow steady stream and continue to beat for 2 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Add the vanilla and when blended, slowly beat in the dry mixture in two parts, beating until just incorporated. Remove the bowl from the mixer, scrape down the sides of the bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight. When ready to bake, preheat the oven to 350 degrees F. Combine the remaining 1/4 cup of sugar with the cinnamon in a large shallow bowl. Set aside. Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside. Remove the dough from the refrigerator and uncover. Roll the dough into 1 1/4-inch balls. Roll each ball in the cinnamon sugar to coat completely and place them about 21/2 inches apart on the prepared baking sheets. Place in the oven and bake for about 10 minutes, or until light brown. The cookies should be soft to the touch and leave a slight indentation in the center when touched. Do not overbake or they will be hard and dry. Remove from the oven and transfer the cookies to wire racks to cool. Store, airtight, at room temperature for up to a week.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
• Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
• Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
• To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.

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 the oven to 375 degrees. Line two baking sheets with parchment paper.
• Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine.
• In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
• In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
• Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.

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.

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cake mix, water, oil, eggs, vanilla and cinnamon with electric mixer on medium speed until smooth. Pour into baking dish.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean. Cool completely, about 30 minutes.
• Use wooden dowel or skewer to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan. Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes.
• Spread with whipped topping. Refrigerate 1 hour before serving.

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:

• Mix the cinnamon with the sugar in a bowl and set aside.
• Mix the margarine, sugar and eggs.
• Add the dry ingredients and form small balls.
• Roll the balls in the cinnamon/sugar mixture.
• Place on a cookie sheet 5 centimeters apart (they spread as they bake).
• Bake for 8-10 minutes at 190 degrees Celsius (375 F).
• Remove from the tray immediately.

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, blend well.
• Shape dough into 1 inch balls.
• Combine 2 tablespoons sugar and cinnamon, roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake at 400°F for 8 - 10 minutes or until set.
• Immediately remove from cookie sheet.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift together flour, baking powder, 1 teaspoon cinnamon, and salt in a bowl. Set aside.
• Combine 2 cups sugar and shortening in a bowl; beat with an electric mixer until fluffy. Add eggs and vanilla; mix well to combine. Pour in flour mixture and milk in batches, alternating between the two and mixing well after each addition. Pour batter into the prepared baking pan and spread out batter towards the edges.
• Mix brown sugar, 3 tablespoons white sugar, and 2 teaspoons cinnamon together in a small bowl. Sprinkle topping evenly over the cake.
• Bake in the preheated oven for 30 minutes; remove and pour melted butter evenly over the cake. Return to oven and bake until a toothpick inserted into the center comes out clean, about 5 minutes more.

Steps:

• Preheat oven to 400. Cream together butter, shortening, sugar, eggs, and vanilla.
• Blend in flour, cream of tartar, soda, and salt.
• Shape dough into balls and roll in cinnamon sugar mixture.
• Place 2 inches apart on ungreased cookie sheet and bake for exactly 8 minutes.
• Remove from cookie sheet to cool.