GIANT SNICKERDOODLE
This super-sized snickerdoodle is the ultimate combination of soft buttery cookie and crispy, chewy cinnamon sugar edges.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚ F. Whisk the flour, 1/2 teaspoon cinnamon, the cream of tartar, baking soda and salt in a medium bowl until combined.
- Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well combined. Reduce the mixer speed to low. Add the flour mixture and beat until just combined.
- Combine the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon in a small bowl. Pat the dough together into a ball. Roll in the cinnamon sugar until well coated, sprinkling the cinnamon sugar on the dough as you go. Put the dough in the center of an unlined baking sheet. Press into an 8-inch round, about 1/2 inch thick. Sprinkle any remaining cinnamon sugar over the dough.
- Bake until the cookie is cracked in the center and light golden brown around the edges, 10 to 12 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges.
NO-BAKE MUDDY BUDDIES® SNICKERDOODLE DROP COOKIES
A magnificent treat that can be made ahead of time.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 50
Number Of Ingredients 7
Steps:
- Place mini paper baking cup in each of 50 mini muffin cups or place wax paper on cookie sheet.
- In large microwavable bowl, microwave white chocolate uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted. Stir in condensed milk. Stir in walnuts, snack mix and coconut. Cover with plastic wrap. Let stand 15 to 20 minutes. Scoop by tablespoonfuls into muffin cups or cookie sheet. Refrigerate 2 hours.
- In medium microwavable bowl, microwave bittersweet baking chocolate and shortening uncovered on High in 30-second increments until mixture can be stirred smooth. Drizzle over top of each candy drop cookie. Refrigerate until set. Store refrigerated in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 9 g, TransFat 0 g
PEANUT BUTTER "SNICKERDOODLES"
I grew up thinking that a snickerdoodle involved an actual Snickers, and a white cookie with cinnamon sugar was called something else. I have been educated, but the name still sticks. These are large peanut butter cookies with your favorite fun size candy bar stuffed in the middle.
Provided by Jamie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
- Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.
- Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.
- Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.
Nutrition Facts : Calories 633.4 calories, Carbohydrate 79 g, Cholesterol 74.2 mg, Fat 32 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 14.1 g, Sodium 515.8 mg, Sugar 50.7 g
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
- Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
- Add the sugar and brown sugar and mix until well incorporated.
- Add the eggs and stir until thoroughly incorporated.
- Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
- Cover with plastic wrap and chill.
- Preheat the oven to 375˚F (190˚C).
- Using your hands roll dough into ping pong sized balls.
- Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
- Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
- Allow to cool and serve.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
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