THE BEST SNICKERDOODLES I HAVE EVER EATEN
"This must be one of the best cookies I have ever eaten." Yep, that's what my mother said the first time I ever made this cookie. It is a GREAT cookie recipe, and not difficult to make at all. I tripled the recipe and took it to school to sell... I sold all of them with in an 80 minute time span to only 4 people. They are good cookies, I can't resist them whenever I make them. And they turn out so nice whenever you bake them, it's hard to make an ugly snickerdoodle. lol. Enjoy. (prep time is estimated)
Provided by GloriaAnn
Categories Dessert
Time 34m
Yield 16 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars at high speed.
- Add egg, vanilla, and beat until smooth.
- In another bowl, combine flour, salt, baking soda, and cream of tartar.
- Pour dry ingredients into the wet ingredients, mix well.
- Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
- In a small bowl combine topping.
- Take about 2 1/2 tablespoons of dough and roll it into a ball.
- Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
- Bake cookies 10-12 minutes, NO MORE.
- *Cookies may seem undercooked but will develop.
- Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
- It happened to me.
- lol.
- If the cookies don't turn out, please try again.
- It's a very good cookie, it's just all a matter of getting the cooking time right.
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
MICROWAVE CHOCOLATE CHIP COOKIE RECIPE BY TASTY
Here's what you need: butter, brown sugar, sugar, baking powder, salt, vanilla extract, flour, chocolate chips, ice cream
Provided by Milloni Merchant
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add 2 tbsp butter, 1 tbsp brown sugar, 1 tbsp sugar, ¼ tsp baking powder, ⅛ tsp salt and ¼ tsp vanilla in a bowl and mix.
- Next, add 3 tbsp flour and 2 tbsp chocolate chips and mix thoroughly. Transfer the mix to a microwave-friendly bowl and heat for 60 seconds. Top with ice cream.
- Enjoy!
Nutrition Facts : Calories 705 calories, Carbohydrate 75 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, Sugar 48 grams
MICROWAVE SNICKERDOODLE COOKIE
Sometimes you crave a homemade cookie and don't want to go through the trouble of making a whole batch. Here's a way to satisfy that cookie craving as soon as possible. The dough for this cozy mug cookie comes together in about five minutes and cooks in under one!
Provided by Food Network Kitchen
Categories dessert
Time 6m
Yield 1 mug cookie (1 serving)
Number Of Ingredients 9
Steps:
- Microwave the butter in a microwave-safe mug until melted, about 30 seconds. Using a fork, stir in the 2 tablespoons sugar. Add the egg yolk and vanilla and mix until incorporated. Stir in the flour, baking soda, the 1/8 teaspoon cinnamon, salt and cream of tartar (if using) until smooth. Mix the remaining 1/4 teaspoon sugar and pinch of cinnamon in a small bowl and sprinkle over the dough. Microwave until the cookie is set, about 45 seconds. Let sit for 1 minute before eating.
COPYCAT SNICKERDOODLE CUPCAKE COOKIES
Inspired by the bakery chain Crumbl's beloved flavor, these snickerdoodles are large, soft sugar cookies with a kiss of cinnamon and a cream cheese swirl topping. Cornstarch and cream of tartar in the dough keeps the cookies tender. Shaping the cookies extra thick gives them their signature height and softness. The frosted treats are amazing served warm-simply gently heat them in the microwave at half power for twenty to thirty seconds.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 10 cookies
Number Of Ingredients 19
Steps:
- For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
- Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
- Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
- For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
- Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
- Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
- For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners' sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
- Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.
SUPER SOFT SNICKERDOODLE COOKIES
Quick and Easy recipe from my family to yours. The 1/4 teaaspoon of salt can absolutely be left out if you want less salty cookies. It's just the way I've always had them.
Provided by Bekahbv
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter, 1 1/2 cups sugar, and eggs in a bowl.
- In a separate bowl, mix flour, cream of tartar, baking powder, and salt.
- Mix the two bowls together.
- Roll together and wrap in cling film.
- Freeze for at least 10-15 minutes.
- To cook: Heat oven to 350 degrees. Unwrap and slice off as many 1/2 inch disks as you feel like eating. Mix together 1 tablespoon sugar and 1 tablespoon cinnamon. Coat cookies with cinnamon sugar mix and bake for 10 minutes. Enjoy!
Nutrition Facts : Calories 181.7, Fat 8.3, SaturatedFat 5, Cholesterol 35.8, Sodium 62.1, Carbohydrate 25.7, Fiber 1.3, Sugar 14.1, Protein 2.2
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- In a small bowl or mug, combine melted butter, flour, 2 tbsp white sugar and egg. Mix together with a mini whisk until batter is completely smooth.
- Line a large, round and microwave-safe plate with parchment paper. Using a spatula, scoop out cookie dough onto parchment paper. Make sure to use your spatula to really scrape the bowl/mug to get all of the sticky batter onto your parchment paper.
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