Pattys Snickerdoodles Recipes

WORLD'S BEST SNICKERDOODLES

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.

THE BEST SNICKERDOODLES I HAVE EVER EATEN

Steps:

• In a large bowl, cream butter and sugars at high speed.
• Add egg, vanilla, and beat until smooth.
• In another bowl, combine flour, salt, baking soda, and cream of tartar.
• Pour dry ingredients into the wet ingredients, mix well.
• Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
• In a small bowl combine topping.
• Take about 2 1/2 tablespoons of dough and roll it into a ball.
• Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
• Bake cookies 10-12 minutes, NO MORE.
• *Cookies may seem undercooked but will develop.
• Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
• It happened to me.
• lol.
• If the cookies don't turn out, please try again.
• It's a very good cookie, it's just all a matter of getting the cooking time right.

PATTY'S SNICKERDOODLES

Steps:

• Cream butter, shortening and sugar. Once fluffy, add in eggs one at a time until mixed thoroughly.
• Sift dry ingredients together, and stir in to wet ingredients.
• Mix the last 2 ingredients together in a small dish.
• Roll into balls the size of small walnuts.
• Roll balls into cinnamon sugar.
• Bake on lightly greased cookie sheet or one lined in parchment paper, 2 inches a part.
• Bake until lightly browned but stiff soft.
• Bake at 400 degrees for 8 to 10 minutes.
• (These cookies puff up at first, then flatten out).

SNICKERDOODLES FROM BETTY CROCKER KITCHENS

Steps:

• 1. Heat oven to 400*F.
• 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
• Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
• Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
• How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
• My Note:.