Moms Snickerdoodles Recipes
SNICKERDOODLES
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 32m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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
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- Preheat the oven to 375°F. Line two baking sheets with parchment paper, if you have it, otherwise leave it ungreased. In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, using an electric mixer, beat together the butter and ¾ cup of the sugar for about 2 minutes, until light and fluffy, scraping down the sides as needed. Beat in the egg until completely incorporated, then beat in the vanilla extract. With the mixer on low, beat in the flour mixture until incorporated, scraping down the sides as needed.
- Place the remaining ¼ cup sugar and the cinnamon in a shallow bowl and stir to combine. Troll the batter into 1 ½-inch balls, then roll the balls in the sugar mixture, working in batches. Place them on the baking sheets, at least 2 inches apart. If you like a flatter cookies, press down on the balls with your hand or the bottom of a glass.
- Bake them for 10 to 12 minutes, rotating the sheets midway if you are baking more than one sheet at a time, so that both sheets have a chance to be on the upper rack.
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- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, baking powder and salt. Set aside.
- Cream the butter in a large bowl. Add the sugar and cream together with the butter until creamy and smooth using either a stand mixer or hand mixer.
- Add the eggs and vanilla and beat on medium high speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
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