TOFFEE STUDDED SNICKERDOODLES RECIPE
Provided by mitzzy
Number Of Ingredients 10
Steps:
- 1. Heat oven to 400°F. 2. Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits. 3. Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet. 4. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
TOFFEE STUDDED SNICKERDOODLES
How can you improve on a classic cookie? Add toffee bits! I found this on another recipe site, tried it and now it is a family favorite.
Provided by ugogirl
Categories Dessert
Time 29m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Beat butter, shortening and 1 cup sugar in a large bowl until fluffy.
- Add eggs; beat thoroughly.
- Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended.
- Stir in toffee bits.
- In a small bowl, mix 3 tablespoons sugar and the cinnamon together.
- Shape cookie dough into 1 1/4 inch balls, roll in sugar-cinnamon mixture.
- Set onto cookie sheet and bake 9 to 11 minutes or until lightly browned around the edges.
- Cool slightly then remove from cookie sheet.
AMAZING TOFFEE-STUDDED SNICKERDOODLES
These cookies are like a mirage...one minute you have a plate full the next minute they are gone!!! The flavours compliment a nice cup of coffee or a cold glass of milk.
Provided by Chef Decadent1
Categories Dessert
Time 26m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400. Beat butter, shortening and 1 cup sugar in bowl until light and fluffy add eggs beat thoroughly. Add vanilla extract. In a seperate bowl stir together flour, cream of tartar, baking soda and salt. Gradually add the flour mixture to the butter mixture beating until blended and then stir in toffee bits.
- In a seperate bowl stir together 3 tbsp sugar and 1 tsp cinnamon.
- Shape cookies into 1 1/4 inch balls and roll in cinnamon and sugar mixture. Place on ungreased cookie sheets for 9-11 minutes. Cook until slightly brown around the edges. Cool overnight for the best flavour.
Nutrition Facts : Calories 92.3, Fat 4.9, SaturatedFat 2.3, Cholesterol 12.7, Sodium 61.2, Carbohydrate 11.3, Fiber 0.2, Sugar 6.7, Protein 1
CHOCOLATE-STUFFED SNICKERDOODLES
Classic on the outside, ooey-gooey indulgent on the inside! The cinnamon-sugar cookie that everyone loves gets a surprise upgrade with chocolate nuggets that get baked inside.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, mix sugar and cinnamon. Remove 2 tablespoons of mixture to second small bowl; reserve.
- In large bowl, stir cookie mix, flour, softened butter and egg with spoon until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to 2 1/2-inch circle. Press 1 chocolate into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Roll in remaining sugar-cinnamon mixture. Place 2 inches apart on ungreased large cookie sheets. Discard sugar-cinnamon mixture after rolling balls.
- Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle reserved 2 tablespoons sugar-cinnamon mixture on tops of warm cookies. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 19 g, TransFat 0 g
TOFFEE STUDDED SNICKERDOODLES
Everyone's favorite snickerdoodles made even better with the addition of toffee bits.
Provided by Allrecipes Member
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 400 F.
- Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
- Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
- Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Nutrition Facts : Calories 107.6 calories, Carbohydrate 12.4 g, Cholesterol 16 mg, Fat 6 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 78.4 mg, Sugar 4 g
TOFFEE STUDDED SNICKERDOODLES
Everyone's favorite snickerdoodles made even better with the addition of toffee bits.
Provided by Allrecipes Member
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 400 F.
- Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
- Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
- Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Nutrition Facts : Calories 107.6 calories, Carbohydrate 12.4 g, Cholesterol 16 mg, Fat 6 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 78.4 mg, Sugar 4 g
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Servings 60Total Time 1 hr 45 minsCategory Cookies
- Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
- Stir together remaining 1/3 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie shee
- Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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