SNICKERDOODLES
With their whimsical name and iconic tangy flavor, I don't know anyone who can resist snickerdoodles.
Categories Desserts
Time 25m
Yield About 56 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter with 1½ cups of the sugar until smooth and creamy, 1 to 2 minutes. Add the eggs and beat until combined. Add the flour mixture and mix on low speed until the dough comes together. Using your hands, gather the dough into a ball and wrap in plastic wrap (dust your hands with flour if the dough is sticky); refrigerate until firm, at least 30 minutes.
- In a small bowl, mix together the remaining two tablespoons of sugar and the cinnamon. Pinch off tablespoons of dough and shape into 1-inch balls. Roll the balls in the cinnamon-sugar and place on the prepared baking sheets about 2 inches apart. Bake for 8 to 9 minutes, shifting the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
- Note: These cookies are best enjoyed fresh on the day they are made. However, the cookies can be reheated briefly in the microwave for that fresh out of the oven texture. The dough may also be stored in the refrigerator for several days.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 79, Fat 4g, Carbohydrate 11g, Protein 1g, SaturatedFat 2g, Sugar 6g, Fiber 0g, Sodium 46mg, Cholesterol 15mg
ORANGE-MOLASSES SNICKERDOODLES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 24 cookies
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Whisk the flour, cream of tartar, baking soda, baking powder and salt in a medium bowl. Beat the butter and 3/4 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, then the molasses and orange zest. Reduce the mixer speed to low; beat in the flour mixture until just combined.
- Combine the cinnamon and the remaining 3 tablespoons granulated sugar in a small bowl. Roll heaping tablespoonfuls of dough into balls, then roll in the cinnamon sugar to coat. Arrange 2 inches apart on 2 ungreased baking sheets. Sprinkle with coarse sugar.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 11 to 13 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
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
CLASSIC SNICKERDOODLE COOKIES
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart flavor shine, and rolling the cookies in plenty of cinnamon-sugar before baking for a glistening finish.
Provided by Katherine Sacks
Categories Cookies Cinnamon Bake Dessert Kid-Friendly Small Plates
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2-3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3-4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
- Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
- Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.
TANGY ORANGE SNICKERDOODLES
My kids and I came up with this crazy cookie trying to invent something new. They love hot Tang with Cinnamon when they have colds or sore throats. That was our inspiration. I loved making snicker doodles with my Mom growing up, and now my kids love making them with me, and tweaking things a bit! This is a soft snicker doodle. My kids like their cookies soft. These cookies aren't too sweet, just right to have with a glass of milk. This recipe makes a large batch. I occasionally freeze half of the dough to use later. I hope you enjoy!
Provided by Tyffanie Perez @spyfferoni
Categories Cookies
Number Of Ingredients 18
Steps:
- Pre-heat oven to 375.
- In mixing bowl cream together the butter, shortening, zest, salt, Tang and vanilla. Beat in the sugar, then the eggs, one at a time, beating well after each addition.
- Whisk together the flour, nutmeg, baking soda, and baking powder. Add the flour mixture to the wet ingredients alternately with the sour cream/yogurt and orange juice, beginning and ending with the flour and adding the sour cream or yogurt in three additions.
- Combine the sugar, cinnamon and Tang powder in a small bowl.
- Let the dough chill for about 15 minutes. (We can't wait very long!) Then roll into balls and coat in the cinnamon-sugar mixture. Place on a cookie sheet about 2 inches apart. Slightly flatten with the bottom of a glass, or the palm of your hand.
- Bake for 10 minutes, or until there is a hint of golden at the edges. Cool for 5 minutes on a wire rack.
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