SNICKERDOODLE COOKIE CAKE
If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!
Provided by Annalise Sandberg
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
- Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
- Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
- In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
- Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
- Store covered at room temperature, and use within a few days.
Nutrition Facts : Calories 1190, Carbohydrate 167 g, Cholesterol 175 mg, Fat 11, Fiber 0 g, Protein 4 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 125 g, TransFat 2 g
CAKE MIX SNICKERDOODLES
We love a great shortcut when baking a batch of cookies! These quick and easy snickerdoodle cookies start with an easy-to-use package of Betty Crocker™ Super Moist™ white cake mix so you only need to add a few more ingredients to transform the mix into snickerdoodles. Don't forget to roll your dough in cinnamon sugar at the end to give them a perfectly sweet and flavorful finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
- Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g
SNICKERDOODLE COOKIES WITH BETTY CROCKER CAKE MIX...B.C.
IT WAS MY GRANDDAUGHTER JULIA'S 7th BIRTHDAY 'TODAY' ON 9-7-2011..WHEN WE WENT DOWN FOR THE NEW GRANDBABY TO BE BORN WE STOPPED BY MY DAUGHTER'S HOUSE TO TAKE GIFTS, "SNICKERDOODLE MUFFINS AND COOKIES" TO THEM FOR THE B-DAY. A bit of history on the Snickerdoodle Cookie: "This sweet little cookie with the whimsical name...
Provided by Straws Kitchen(*o *)
Categories Cookies
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain). TIP: be sure to add butter a little at a time so dough doesn't get too sticky to handle.
- 2. Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet. TIP: for Super Snickerdoodles, shape dough into 1 1/2-inch balls and place them 3 inches apart on the cookie sheet; bake 12 to 14 minutes. You'll get about 26 large cookies (regular size yields about 30, even smaller you get about 36).
- 3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling racks. TIP: also, French vanilla cake mix is a great stand-in for the white cake mix.
- 4. NUTRITIONAL INFORMATION: Serving (1 Cookie)Calories 70 (Calories from Fat 25), Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g), Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g), Protein 0g; Percent Daily Value*:Vitamin A 0.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 0.00%; Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
- 5. TIP: add a little bit of cream of tartar to give them a more authentic snickerdoodle flavor.
- 6. ...a bit of history on Snickerdoodle Cookies. WIKI..The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. "snail noodles")[3], a kind of pastry. A different author suggests that the word "snicker" comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail shape.[4] Yet another hypothesis suggests that the name has no particular meaning or purpose [5] and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names
SNICKERDOODLES FROM BETTY CROCKER KITCHENS
They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.
Provided by CHEF GRPA
Categories Dessert
Time 50m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 400*F.
- 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
- Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
- Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
- How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
- My Note:.
Nutrition Facts : Calories 93.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 12.8, Sodium 58.5, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 1
EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)
I found this recipe on the Betty Crocker website and decided to give it a go for a church bake sale. They were AWESOME! They dough consists of three ingredients and they cinnamon sugar coating is just two. They come together easily and make enough to feed a crowd. I hope you like them as much as we did! (COOK TIME IS PER BATCH)
Provided by PSU Lioness
Categories Dessert
Time 32m
Yield 42 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 (325 for dark or non-stick cookie sheets).
- Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands).
- Shape dough into 1" balls (roughly a rounded teaspoonful).
- Roll balls in cinnamon/sugar mixture.
- Place about 2" apart on an ungreased cookie sheet.
- Bake 10-12 minutes or until set (mine were closer to 10 minutes).
- Remove cookie from sheet and cool on wire rack.
Nutrition Facts : Calories 76.4, Fat 3.7, SaturatedFat 1.6, Cholesterol 10.2, Sodium 103.4, Carbohydrate 10.3, Fiber 0.1, Sugar 7.4, Protein 0.7
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