CLASSIC SNICKERDOODLE COOKIES
What makes snickerdoodles so, well, snickerdoodley? Its distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Don't forget to include cream of tartar on your grocery shopping list when you're planning to bake snickerdoodle cookies. Along with baking soda, it's the secret to the cookie's leavening. Some home cooks claim that hand mixing the snickerdoodles, instead of using an electric beater creates a better cookie, but you be the judge!
Categories Dessert
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- 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.
- Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 55 mg
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
MRS. SIGG'S SNICKERDOODLES
These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!
Provided by Beth Sigworth
Categories Desserts Cookies Sugar Cookies
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 12.4 g, Cholesterol 12.8 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 55.1 mg, Sugar 6.8 g
SNICKERDOODLES
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SNICKERDOODLES II
Here's the recipe that I got from my mother.
Provided by N. Drew
Categories Desserts Cookies Snickerdoodle Recipes
Time 25m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
- Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 19.8 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.8 g, Sodium 66.3 mg, Sugar 10.9 g
SNICKERDOODLES III
Soft sugar cookie with a cinnamon-sugar topping.
Provided by Sue W
Categories Desserts Cookies Snickerdoodle Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
- Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 24.8 g, Cholesterol 25.7 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 83.9 mg, Sugar 13.6 g
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