Ovaltine Snickerdoodles Recipes
SNICKERDOODLES
The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 28 to 30 cookies
Number Of Ingredients 9
Steps:
- Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
- Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
- Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
- Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
- Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.
SNICKERDOODLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 8
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.
OVALTINE SNICKERDOODLES
Make and share this Ovaltine Snickerdoodles recipe from Food.com.
Provided by Chef Jean
Categories Dessert
Time 35m
Yield 36 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F.
- In large bowl combine first 4 ingredients; blend well.
- Stir in flour, cream of tartar, soda and salt. You can also add 2 T of ovaltine(not listed) if wanted.
- Shape dough into 1-inch balls.
- Combine 2 Tbsp sugar, ovaltine and cinnamon. Roll balls in sugar mixture. Place 2 inches apart on cookie sheet. Bake 8-10 min or until set.
- Immediately remove from cookie sheet. Bake for 8 minutes for more chewy cookies or 9-10 minutes for crisper cookies. Enjoy!
SNICKERDOODLES IV
Cinnamon cookies.
Provided by Ann
Categories Desserts Cookies Snickerdoodle Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (205 degrees C).
- Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
- Roll the dough into the size of small walnuts.
- Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
- Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don't burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 24.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 107.1 mg, Sugar 14.6 g
DAD'S FAVORITE SNICKERDOODLES
My Dad insists on Snickerdoodles every year for Father's Day, his birthday, the holidays- any excuse he can think of to get me to make these!! My hubby and kids don't mind them either!! I make my version of this Betty Crocker recipe.:) Great for gifting friends too! I don't use self-rising flour ever on these, but included the info in case someone did in the ingredients. I DO add extra flour when needed if the consistency of the cookies aren't what I want- more flour makes them "fluffier". Adjust accordingly each time you make based on your personal taste!
Provided by Mommy Diva
Categories Dessert
Time 23m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
- In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio.
- Sift together flour, cream of tartar, baking soda and salt.
- Mix thoroughly into wet mixture (eggs/butter, etc).
- Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
- Roll tops of balls into sugar/cinnamon mixture to coat.
- Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
- Remove cookies immediately from sheet to rack to cool.
- TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much.
- ENJOY! ;).
Nutrition Facts : Calories 67.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 6.2, Sodium 42.2, Carbohydrate 10, Fiber 0.2, Sugar 5.5, Protein 0.8
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