SNICKERDOODLE COOKIE DOUGH
Think of this eggless dough as cookie butter and use it as you would jam or peanut butter; just a little bit will enhance your toast, milkshake, ice cream - or make a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Microwave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.
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
APPLE DOODLES
This apple doodle recipe originally started as an apple cake. But I worked it into a recipe for cookies and have been making them this way ever since. It's a nice way to feature fall's delicious produce. -Cecilia Lorraine Ruiz, Sunnyvale, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in apple and, if desired, walnuts., Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake until golden brown, 13-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 71mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
OAT DOODLES
Like snickerdoodles, with oatmeal. This is a variation of a recipe from the January 2005 Better Homes and Gardens magazine.
Provided by Pabbit
Categories Dessert
Time 1h30m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400°F.
- Grind oats in food processor until fine.
- Combine oats, flour, soda, 4 teaspoons cinnamon and cream of tartar.
- Set aside.
- Cream Crisco and sugar until light in color.
- Add eggs and vanilla and incorporate.
- Add dry ingredients in two batches, mixing well between additions.
- Combined 1/3 cup sugar and 2 teaspoons cinnamon.
- Roll dough in 1 inch balls.
- Roll is sugar/cinnamon mixture.
- Bake 8-10 minutes, until set and slightly cracked.
- Cool on sheet 1 minute.
- Remove to racks and cool completely.
- Note: butterscotch chips or chocolate chips can be added to the dough, but you will loose much of the snickerdoodle effect.
Nutrition Facts : Calories 93.1, Fat 4, SaturatedFat 1.5, Cholesterol 9, Sodium 23.6, Carbohydrate 12.9, Fiber 0.8, Sugar 6.1, Protein 1.5
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OATY DOODLE HEARTS - BETTER HOMES & GARDENS
From bhg.com
Servings 60Calories 82 per servingTotal Time 40 mins
- Preheat oven to 400 degree F. Line cookie sheets with parchment paper or foil; set aside. In a food processor process the oats until finely ground. In a medium bowl combine ground oats, flours, cinnamon, baking soda, cream of tartar, and salt; set aside.
- In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar and beat until combined. Beat in eggs and vanilla. Beat or stir in flour mixture. Using a heaping teaspoon for each, roll dough into balls; roll in 1/3 to 1/2 cup sugar. Place on prepared cookie sheets about 2 inches apart. Flatten to a little less than 1/2 inch thick and use your fingers to shape into hearts by shaping one end into a point and the other into two rounded shapes. Bake for 8 to 10 minutes or until set and lightly browned. Cool 1 minute on cookie sheet. Cool completely on wire racks. Makes about 60 cookies.
LOW SUGAR OAT FLOUR SNICKERDOODLES - OATMEAL WITH A FORK
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4.6/5 (15)Total Time 20 minsCategory CookiesCalories 84 per serving
- Mix the wet ingredients into the dry, adding water only as needed. The batter should be moist, but not sticky.
OATMEAL SNICKERDOODLES - A FAMILY FEAST®
From afamilyfeast.com
5/5 (2)Total Time 28 minsCategory Cookies
- In a medium bowl, mix flour, quick oats, baking soda, cream of tartar, cinnamon and salt to combine.
- In the bowl of a stand mixer with a paddle attachment, combine butter and both sugars and beat until fluffy. Add egg and vanilla and mix again.
- With mixer running, slowly add dry to wet to form a thick dough. Mix just to combine. (Can also be done by hand with a wooden spoon).
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