My Best Snickerdoodles Recipes

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WORLD'S BEST SNICKERDOODLES



World's Best Snickerdoodles image

Title says it all. DO NOT OVERBAKE THEM, or you will be sorry. Best to pull them out when they look a little raw and let them harden a bit on the cookie sheet. I have given these as gifts, sold them, and made them for guests, but I never have any left over by the end of the day. They are also very pretty, with the nice "broken" top characteristic of Snicks.

Provided by Teresa in CO

Categories     Dessert

Time 18m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla (this is an occasion worthy of GOOD vanilla!)
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

  • Preheat oven to 400 degrees F.
  • Cream together butter and sugar.
  • Add in eggs, one at a time, along with vanilla, until well-combined.
  • Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
  • Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
  • Use your hands to roll dough into little (ping-pong ball-sized) balls.
  • Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
  • Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.

SNICKERDOODLES



Snickerdoodles image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
  • In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
  • Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
  • Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

MY BEST SNICKERDOODLES



My Best Snickerdoodles image

Make and share this My Best Snickerdoodles recipe from Food.com.

Provided by Wildflour

Categories     Dessert

Time 21m

Yield 17 cookies

Number Of Ingredients 10

1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
2 tablespoons sugar
3 tablespoons cinnamon

Steps:

  • In small bowl, combine the 2 Tbl. sugar and the 3 Tbl. cinnamon, set aside.
  • In large mixing bowl, cream butter and sugar. Add 1/2 teaspoons cinnamon sugar mix that was set aside, ½ teaspoons vanilla and egg, beat well. Add flour, salt, soda and cream of tartar. Mix well. Wrap cookie dough in plastic wrap and refrigerate for one hour or til chilled. Roll into large walnut-sized balls making 17 balls. Roll WELL into cinnamon sugar mix. Place far apart on ungreased cookie sheets and bake at 400º for about 11 minutes. Remove to wire racks immediately to cool.

Nutrition Facts : Calories 129.6, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.3, Sodium 76.7, Carbohydrate 18.6, Fiber 1, Sugar 10.4, Protein 1.4

SNICKERDOODLES



Snickerdoodles image

These classic, tender cookies taste of sweet butter, cinnamon - and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.

Provided by Samantha Seneviratne

Categories     cookies and bars

Time 35m

Yield About 1 1/2 dozen cookies

Number Of Ingredients 9

1 1/2 cups/180 grams all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
10 tablespoons/140 grams unsalted butter (1 1/4 sticks), at room temperature
3/4 cup/150 grams granulated sugar, plus 2 tablespoons
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon ground cinnamon

Steps:

  • Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
  • In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
  • In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
  • Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 10 grams, TransFat 0 grams

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