Bestsnickerdoodlemuffinever Recipes

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WORLD'S BEST SNICKERDOODLES



World's Best Snickerdoodles image

Title says it all. DO NOT OVERBAKE THEM, or you will be sorry. Best to pull them out when they look a little raw and let them harden a bit on the cookie sheet. I have given these as gifts, sold them, and made them for guests, but I never have any left over by the end of the day. They are also very pretty, with the nice "broken" top characteristic of Snicks.

Provided by Teresa in CO

Categories     Dessert

Time 18m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla (this is an occasion worthy of GOOD vanilla!)
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

  • Preheat oven to 400 degrees F.
  • Cream together butter and sugar.
  • Add in eggs, one at a time, along with vanilla, until well-combined.
  • Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
  • Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
  • Use your hands to roll dough into little (ping-pong ball-sized) balls.
  • Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
  • Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.

BEST SNICKERDOODLE MUFFIN EVER



Best Snickerdoodle Muffin Ever image

Make and share this Best Snickerdoodle Muffin Ever recipe from Food.com.

Provided by JoetheShow

Categories     Dessert

Time 30m

Yield 12-14 12-14, 12-14 serving(s)

Number Of Ingredients 12

1 cup unsalted butter
1 cup sugar
2 teaspoons vanilla
2 eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon freshly grated nutmeg
1 1/4 cups sour cream
2 1/4 cups all-purpose flour
1/2 cup sugar, mixed with
1 tablespoon cinnamon (for rolling*)

Steps:

  • 1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
  • 2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
  • 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
  • 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.

Nutrition Facts : Calories 380.9, Fat 21.1, SaturatedFat 12.8, Cholesterol 84.1, Sodium 135.4, Carbohydrate 44.5, Fiber 1, Sugar 26, Protein 4.2

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