Cinnamon Crisps Cookies Snickerdoodles Recipe Food

SNICKERDOODLES (CINNAMON COOKIES)

Steps:

• In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla.
• In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar.
• Stir into the butter mixture until well mixed.
• Cover and refrigerate the dough for several hours.
• In a small bowl combine the 2T of sugar and the 2t of cinnamon.
• Grease a cookie sheet with non-stick spray, shortening, etc.
• Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture.
• Place the cookies on the cookie sheet making sure they are 2-inches apart.
• Bake for 8-10 minutes at 375 degrees.
• Remove with a pancake turner or something else and place on a cooling rack.

SNICKERDOODLE COOKIES WITH CINNAMON CHIPS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs. Stir in the dry ingredients. Fold in the cinnamon chips.
• Scoop dough into a rounded tablespoon balls (I used a medium sized dough/cookie scoop). Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
• Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack.

SNICKERDOODLES

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.

CINNAMON CRISP COOKIES

Steps:

• Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
• Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
• Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
• Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.

SNICKERDOODLE CRISPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough in half; shape each into an 8-in.-long roll. Wrap and refrigerate 2 hours or until firm., Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze wrapped logs in an airtight freezer container. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

CINNAMON CHIP CHAI-SPICED SNICKERDOODLES

Steps:

• Preheat oven to 350°. For spiced sugar, mix first 6 ingredients., In a large bowl, cream butter, shortening, sugar and 2 tablespoons spiced sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips. Refrigerate, covered, until firm enough to shape, about 1 hour., Shape dough into 1-in. balls; roll in remaining spiced sugar. Place 2 in. apart on greased baking sheets., Bake until set, 11-13 minutes. Remove from pans to wire racks to cool.

CINNAMON CRISPS COOKIES [SNICKERDOODLES]

Steps:

• Place butter and 3/4 cup of sugar in a bowl and beat until light and fluffy. Add egg and beat well.
• Sift together flour, baking powder, baking soda. Now, stir into butter mixture.
• Turn dough onto a lightly floured surface and knead briefly. Wrap in plastic food wrap and refrigerate for 30 minutes or until firm.
• Place cinnamon and remaining 1/4 cup of sugar in a small bowl and mix to combine. Roll dough into small balls, then roll balls in sugar/cinnamon mixture.
• Place 2 inches apart on lightly greased baking trays and bake at 350 degrees for 4-8 minutes or until golden.
• Remove to wire racks to cool.

SNICKERDOODLES COOKIES

Steps:

• Preheat oven to 400*F. Lightly grease your cookie sheet. In a large bowl, cream shortening and sugar. Add eggs, one at a time. In a small bowl, combine flour, cream of tarter, soda and salt using a wire whisk. Gradually add flour mixture to shortening mixture until completely combined. Roll dough into balls about the size of walnuts. Dip into cinnamon sugar mixture. Bake two inched apart for 8 to 10 minutes.
• My Notes: I have found they do so much better if I chill the dough in the fridge for about an hour before I roll them in cinnamon and sugar.
• * If you purchase a high quality cinnamon, you may choose to use one less teaspoon of cinnamon, if you purchase a less-expensive brand you may want to add more cinnamon. Personally, I love cinnamon, so as far as I'm concerned, the more, the merrier.