Snickerdoodlesugar Cookie Recipes

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 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.

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).

EASY SNICKERDOODLE SUGAR COOKIES

Steps:

• Heat oven to 375°F.
• Mix all ingredients except cinnamon sugar in bowl until blended.
• Shape into 42 (1-inch) balls. Roll in cinnamon sugar until evenly coated. Place, 2 inches apart, on baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

EASY CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.

SNICKERDOODLE/SUGAR COOKIE RECIPE

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.