Snickerdoodle Crisps Recipes

CLASSIC CRISPY SNICKERDOODLE COOKIES

Steps:

• In a medium bowl, whisk or sift together flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl or the bowl of your mixer, cream the shortening, butter, and sugar at medium high speed thoroughly until light and fluffy.
• Add the eggs one at a time, and mix thoroughly.
• Reduce mixer speed to low, and slowly add the flour mixture. Mix until just combined.
• Place dough in the refrigerator until just cool enough to handle and roll into balls, about 15-30 minutes.
• Preheat oven to 400°F.
• Combine cinnamon and sugar in a small bowl.
• Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides.
• Place dough balls about two inches apart on a cookie sheet.
• Just before baking, take your three middle fingers and press the balls down slightly, until they are about a half inch thick.
• Bake for 8-10 minutes, or until barely set and slightly golden. They will puff up at first while baking, then flatten out.
• Cool for a few minutes on the pan, then remove and cool completely on cooling racks.

SNICKERDOODLE CRISPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough in half; shape each into an 8-in.-long roll. Wrap and refrigerate 2 hours or until firm., Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze wrapped logs in an airtight freezer container. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

CRISPY SNICKERDOODLES

Steps:

• Heat oven to 400 degrees. Cream together shortening and sugar. Add eggs and mix thoroughly. Blend all dry ingredients and stir in. Roll dough into balls about the size of a small walnut (1 inch). Roll balls in a mixture of 3 tablespoons sugar and 2 tablespoons cinnamon until coated. Place 2" apart on an ungreased baking sheet. Bake 12 to 18 minutes. The cookies puff up at first, then flatten out. Makes about 45 cookies.

SNICKERDOODLES

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.

SNICKERDOODLES

Steps:

• Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
• Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
• For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
• Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.