THE BEST SNICKERDOODLES
Wow ... these really are the best snickerdoodles. The cookies spread out to a perfectly thin cookie that's slightly crisp on the outside and chewy in the middle. The cinnamon sugar coating has just the right amount of cinnamon. What's great about this snickerdoodle cookie recipe is that it doesn't make a ton of cookies. We got 12...
Provided by Patrick Meyer
Categories Other Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
- 2. Add the egg and vanilla and beat until smooth.
- 3. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
- 4. Pour the dry ingredients into the wet ingredients.
- 5. Mix well.
- 6. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
- 7. In a small bowl, combine the sugar with the cinnamon for the topping.
- 8. Take about 2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture.
- 9. Press it onto an ungreased cookie sheet.
- 10. Repeat for the remaining cookies.
- 11. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked but will continue to develop after they are removed from the oven.
- 12. When the cookies have cooled they should be soft and chewy in the middle.
SNICKERDOODLES
Snickerdoodles are a classic cookie everyone seems to love. And, we loved this recipe! They're easy and so good. The cookie is buttery with a delicious blend of cinnamon sugar while the center stays soft and chewy. They'll be a great addition to any cookie tray.
Provided by Joyce Newman
Categories Other Desserts
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F.
- 2. In a small shallow bowl, blend 2 tsp of cinnamon & 3 tbsp sugar together and set aside.
- 3. In a medium bowl, sift flour, baking soda, cream of tartar & salt together. Using an electric mixer, blend butter, sugar, eggs, and vanilla together. Mix until smooth. Add flour mixture to butter mixture gradually, mixing well to form cookie dough.
- 4. Using a tablespoon, scoop out dough and roll into a ball. Roll in the cinnamon-sugar mixture then place on a cookie sheet. Continue with remainder of the dough placing cookies 1 inch apart on the cookie sheet. These cookies will spread.
- 5. Bake at 375 for 10-12 minutes or until golden brown.
- 6. Remove from oven and cool on a rack before serving.
- 7. These light, buttery cookies are the perfect sweet treat. Make a double batch to share with friends.
SNICKERDOODLE/SUGAR COOKIE RECIPE
I use the same recipe for both sugar cookies and snickerdoodles. Not everyone likes snickerdoodles, but I have yet to find anyone that doesn't like a good sugar cookie. The only difference is rolling your cookie in sugar versus sugar and cinnamon! Since I don't like to go to all the work of rolling my dough out and cutting...
Provided by Linda Stevens
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 400 degrees.
- 2. In large bowl, beat sugar, butter, shortening and eggs with electric mixer on medium speed until well creamed.
- 3. Stir in the flour, cream of tartar, baking soda and salt until thoroughly blended together. I prefer to use my hands for this step.
- 4. If you are not ready to bake your cookies, you may cover with cellophane wrap and place bowl in refrigerator for up to 24 hours until ready to shape and bake.
- 5. When ready: shape dough into 1 1/4 inch balls. In a small bowl, mix the sugar and cinnamon and then roll the balls into the mixture before placing on ungreased baking sheet. (Remember to omit cinnamon, if you are making sugar cookies.) Cookies should be 2 inches apart.
- 6. Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to counter top or wire rack and let cool.
- 7. If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.
SNICKERDOODLES - BLUE RIBBON
Make and share this Snickerdoodles - Blue Ribbon recipe from Food.com.
Provided by Chemaine
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- Place butter in mixing bowl, blend in powdered sugar and vanilla.
- Add the flour, a little at a time and mix well.
- Stir in nuts.
- Mix the sugar & cinnamon on a piece of waxed paper.
- Shape the dough into small balls. Roll cookie balls into the sugar-cinnamon mixture and place on an ungreased cookies sheet, 1 inch apart.
- Bake about 30 minutes.
Nutrition Facts : Calories 53.2, Fat 3.6, SaturatedFat 1.8, Cholesterol 6.8, Sodium 31, Carbohydrate 4.8, Fiber 0.3, Sugar 1.6, Protein 0.7
SNICKERDOODLES
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 32m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MEXICAN CHOCOLATE SNICKERDOODLES
Snickerdoodles with their sweet, buttery flavor rolled in cinnamon sugar are divine. This recipe adds cocoa and a tiny bit of cayenne to make them reminiscent of Mexican hot chocolate. The delightful hint of cayenne hits you a few moments after you take a bite... a fun surprise. These snickerdoodles are unique, delicious, and...
Provided by Teresa Jacobson
Categories Chocolate
Time 25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
- 2. In a large bowl, cream sugar and butter together.
- 3. Stir in eggs and vanilla.
- 4. In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
- 5. Slowly stir flour mixture into the bowl with butter mixture. Combine well.
- 6. In a small bowl, combine sugar and cinnamon mixture.
- 7. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
- 8. Bake for 8-10 minutes.
- 9. Cool on cookie sheet for 1 minute before removing to a cooling rack.
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- Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until incorporated. Scrape in seeds from vanilla bean; reserve pod for another use.
- Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to hydrate flour; dough will be very loose but will thicken as it sits.
- Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and remaining 2 Tbsp. sugar in a medium bowl.
- Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.
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