SOFT SNICKERDOODLE COOKIES
These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!
Provided by Juju Bee
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.
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
THE BEST SOFT AND CHEWY SNICKERDOODLES
Steps:
- Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.
- In the bowl of a stand mixer, use whisk attachment to cream the butter and sugar together until light and fluffy. Mix in the vanilla and eggs, scraping the sides and bottom of the bowl so that everything gets mixed in well.
- Switch your mixer attachment to a paddle or dough hook. Mix in the flour, cream of tartar, baking powder, salt, and baking soda until everything is mixed in well.
- Pinch off 1 tablespoon of dough. Roll into a ball and gently roll in the cinnamon-sugar mixture. Repeat until all dough is rolled into balls and coated in cinnamon-sugar.
- Place cookies on the prepared baking sheet 2 inches apart. Bake in the preheated oven for 10 minutes. Remove from the oven and cool for 2 - 3 minutes on the baking sheet before carefully removing to cool completely on a cooling rack.
- Store in an airtight container.
Nutrition Facts : Calories 180 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, Sodium 158 grams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat
MOM'S SNICKERDOODLE RECIPE
The perfect, chewy and soft snickerdoodle cookie with the right amount of cinnamon and sugar. You will love this sweet delicious cookie.
Provided by Camille Beckstrand
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Mix together the butter, shortening, sugar, and eggs in a mixing bowl.
- Then add in the flour, baking powder, baking soda, and salt.
- Chill dough for about 30 minutes. Then roll into 1 1/4 inch balls.
- In a separate bowl, mix 2 Tablespoons of sugar with 2 teaspoons of cinnamon. Roll dough balls in a cinnamon mixture.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 7 to 9 minutes until lightly browned, but still soft.
- Makes about 4 dozen cookies.
Nutrition Facts : Calories 143 kcal, Carbohydrate 26 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 140 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CINDY'S SOFT SNICKERDOODLES
Make and share this Cindy's Soft Snickerdoodles recipe from Food.com.
Provided by Chellerific
Categories Dessert
Time 25m
Yield 24-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Sift together flour, salt, baking soda, and cream of tartar. Set aside.
- Cream together butter, shortening, and 1-1/2 cups sugar until fluffy. Add eggs one at a time.
- Combine wet ingredients with dry.
- In a small bowl, combine 2 T. sugar with cinnamon.
- Roll small balls of dough in mixture.
- Place on cookie sheet, and press down on dough with the bottom of a cup, lightly greased, to flatten them.
- Bake 6-1/2 minutes.
- Let stand on cookie sheet several minutes before removing from pan.
Nutrition Facts : Calories 184.4, Fat 8.7, SaturatedFat 3.6, Cholesterol 27.8, Sodium 110.3, Carbohydrate 25.1, Fiber 0.7, Sugar 13.6, Protein 2.1
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