Easy Snickerdoodle Sugar Cookies Recipes

GRANDMA RUTH'S SNICKERDOODLE COOKIES

Grandma Ruth's Snickerdoodle Cookies image

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

Ingredients

1 ½ cups white sugar
1 cup softened butter
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

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

EASY CHRISTMAS SNICKERDOODLES

Easy Christmas Snickerdoodles image

It's the season of cookies, but that doesn't mean you need hours of effort. Discover how to make snickerdoodles using Betty Crocker™ sugar cookie mix for a cookie treat that brightens any dessert tray. Once you mix up the dough (super easy), roll the dough balls in cinnamon and sugar. If you'd like to make sure your Christmas snickerdoodles are decorated for the season, use Betty Crocker™ red and green decorating icings.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 36

Number Of Ingredients 5

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Betty Crocker™ red and green decorating icings, if desired

Steps:

Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 8 g, TransFat 0 g

SNICKERDOODLE COOKIES - SUPER EASY VERSION

Snickerdoodle Cookies - Super Easy Version image

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

Ingredients

1/2 cup butter or 1/2 cup margarine
3/4 cup sugar
1 egg
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon

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).

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