Snickerdoodle Croissant Cookies Recipes

GRANDMA RUTH'S SNICKERDOODLE COOKIES

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.

MRS. SIGG'S SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
• Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

SNICKERDOODLES

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.

SNICKERDOODLE COOKIES - SUPER EASY VERSION

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).

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

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.

SNICKERDOODLE CROISSANT COOKIES

Steps:

• Cream together butter and cream cheese in a medium bowl for 30 seconds.
• Add 1/2 cup brown sugar, vanilla and salt.
• Beat until combined.
• Beat in as much flour as possible and stir in remaining flour by hand if neccessary.
• Divide dough into thirds and shape into disks.
• Wrap disks in plastic and refridgerate until firm, about one hour.
• Pre-heat oven to 350.
• Roll each disk into a 9 inch round on a lightly floured surface.
• Lightly brush each round with milk.
• Combine pecans, 2 TbL Brown sugar, cinnamon and nutmeg.
• Sprinkle evenly over rounds, leaving a 1/2 inch border around each.
• Cut each round into 12 wedges.
• Roll each wedge beginning with the wide end. (Like you roll a Pillsbury Crescent Roll).
• Place one inch apart on an ungreased cookie sheet.
• Bake in preheated oven for 14-16 minutes.
• Cool cookies for 2 minutes on cookie sheets after they come out of the ovens.
• Then remove to cooling racks to cool completely.
• Sprinkle with powdered sugar as a garnish if desired.