Classic Christmas Snickerdoodles Recipes

CHRISTMAS SNICKERDOODLES

Steps:

• Preheat the oven to 350-degrees F. Line a baking sheet with parchment paper and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar.
• Add the eggs in one at a time, beating in between.
• Mix in the vanilla extract and then scrape down the bowl.
• Sift in the flour, baking powder, cream of tartar, ground cinnamon and salt. Mix on low until combined.
• In a small bowl, mix together the sugar and cinnamon for the topping.
• Chill the dough in the refrigerator for 30 minutes.
• Using a medium cookie scoop for even portions, shape the dough into a ball, then roll in the topping mixture.
• Place on the prepared baking pan about 1-inch apart.
• Sprinkle the top of each cookie with red or green sugar for a festive holiday look.
• Bake in batches for 7-10 minutes until the edges are crisp and the cookies and golden brown.
• Let set on the tray 1-2 minutes before removing to a cooling rack.

CHRISTMAS SNICKERDOODLES

Steps:

• Preheat oven to 400.
• In a small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon.
• In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon until combined.
• In a large mixing bowl, beat together sugar, shortening, butter and eggs. Stir in flour, cream of tartar, baking soda and salt and mix until combined.
• Roll dough into small inch balls.
• Roll half iof the dough balls in green sugar-cinnamon mixture and the other half in the red sugar cinnamon mix.
• Place about 2 inches apart on a cookie sheet.
• Bake 8 to 10 minutes until bottoms are just lightly golden.
• Cool 2 minutes on cookie sheet.
• Remove from cookie sheet to a cooling rack to cool completely.

CHRISTMAS SNICKERDOODLES (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 400°F. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
• In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

CLASSIC CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
• In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

CLASSIC SNICKERDOODLE COOKIES

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.

CHRISTMAS SNICKERDOODLES RECIPE

Steps:

• Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
• Cream together sugar and butter. Add eggs and vanilla and blend well.
• Add dry ingredients to wet ingredients and mix well.
• Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
• Place 2 inches apart on ungreased cookie sheet.
• Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)
• Once cookies are cool, melt chocolate wafers in microwave or by heating up in a small pot on low heat stirring constantly.
• Once all melted, dip half the cookie in the melted white chocolate, add Christmas sprinkles and let set on parchment paper lined baking sheet. Serve once set.

CLASSIC SNICKERDOODLES

Steps:

• Preheat the oven to 350ËšF.
• In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk.
• Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy.
• Add the eggs one at a time and mix until they're fully incorporated.
• Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly.
• Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter.
• In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar.
• I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen.
• Bake for 11 minutes, turning half way, or until the edges are slightly golden browned.
• Allow to cool for a minute on the tray and transfer to a rack to complete cooling.
• Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.