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.
EGGNOG SNICKERDOODLES
Classic snickerdoodle cookies with a holiday twist.
Provided by SerrenaC23
Categories Desserts Cookies Snickerdoodle Recipes
Time 53m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
- Mix colored sugar and nutmeg together in a small bowl.
- Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 54.8 mg, Sugar 7.4 g
SNICKERDOODLES
Slightly crispy on the outside, with an incredible chewy texture on the inside, these cookies are a classic in large part thanks to their fantastic texture. Warm from the oven and gently spiced with cinnamon and sugar, a well-made Snickerdoodle is one of the best cookies around.
Provided by Mindy Segal
Categories dessert
Time 27m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the dough: In a large bowl, add the flour, cream of tartar, baking soda, Kosher and sea salts. Mix until combined and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugars and beat until the butter mixture is aerated and pale in color, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Crack eggs into a small cup or bowl and add the vanilla. With the mixer at medium speed, add eggs and vanilla to the butter mixture, one egg at a time, mixing the first briefly before adding the second, until the batter resembles cottage cheese, approximately 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds, until just combined. Add dry ingredients all at once and mix on low speed until dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
- Assemble the cookies: Preheat the oven to 350 degrees F. Line sheet pans with parchment paper. Make the coating by mixing the sugar and cinnamon in a bowl, ensuring there is plenty of room in bowl to roll dough in sugar. Using an ice cream scoop, portion dough into 24 mounds and roll into balls. Coat each ball completely in cinnamon sugar. Evenly space balls on the lined sheet pans.
- Bake cookies 10-12 minutes. After 8 minutes, rotate the pan and bake until the tops are barely set and the edges are lightly golden, another 2-4 minutes. When the cookies are done, slap the pan against a hard surface to "settle" them and cool in the pan. Using a metal spatula, transfer the cookies to a wire rack to further cool completely. Repeat with the remaining dough.
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