PECAN SNICKERDOODLES
Up the ante on classic snickerdoodles with some nutty pecan goodness. These Pecan Snickerdoodles are an easy twist on everyone's favorite cookie.
Provided by My Food and Family
Categories Baking Ingredients
Time 32m
Yield Makes 6 doz. or 36 servings, 2 cookies each.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients in large bowl. Beat butter and 1-1/2 cups sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually beat in flour mixture until well blended. Shape into 1-inch balls.
- Mix remaining sugar and cinnamon. Roll balls in cinnamon sugar. Place, 2 inches apart, on baking sheets.
- Bake 10 to 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SNICKERDOODLES
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN SNICKERDOODLES
Make and share this Pecan Snickerdoodles recipe from Food.com.
Provided by KelBel
Categories Fruit
Time 20m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°F
- Spray cookie sheets with cooking spray.
- In large bowl, break up cookie dough. Stir or knead in cinnamon and vanilla until well blended. Stir or knead in pecans.
- On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
- Bake 11 to 14 minutes or until edges are golden brown.
- Cool 3 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 110, Fat 6.5, SaturatedFat 1.2, Cholesterol 5.7, Sodium 82.3, Carbohydrate 12.2, Fiber 0.6, Sugar 4.4, Protein 1.1
PAN-BANGING PECAN SNICKERDOODLE COOKIES
We packed these cookies with cinnamon, pecans and chocolate toffee chunks for the ultimate snickerdoodle experience--and then added one finishing touch. Inspired by blogger Sarah Kieffer's internet-famous crinkled chocolate chip cookies, we pulled the snickerdoodles out of the oven midway through cooking and banged the baking sheet on the counter, producing a cookie with the best of both worlds--crispy ripples around the edge and a soft, chewy center.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 13 cookies
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with foil.
- Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined.
- With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
- Use a 1/3 cup measuring cup to scoop leveled mounds of cookie dough evenly spaced on the prepared baking sheets. Roll each mound into a ball. Transfer 1 baking sheet to the freezer and freeze until firm, about 20 minutes.
- Transfer the frozen baking sheet to the oven (meanwhile, transfer the second baking sheet to the freezer) and bake until the edges have melted and the center is still domed, about 10 minutes. Remove the sheet from the oven and bang it firmly on a work surface until a small ripple forms around the outer edge. Return it to the oven and bake until the center puffs up, 3 to 4 minutes. Remove the sheet from the oven and bang it again firmly on a work surface until the edges are rippled and golden brown and the center is soft. Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, freezing the third baking sheet for 20 minutes while the second baking sheet is in the oven.
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
CHERRY-PECAN-CHIP SNICKERDOODLE COOKIES
Pull together a great gift idea in a jiffy with this tasty cookie mix. Start with Betty Crocker Snickerdoodle Cookie Mix, stir in some special add-ins, and add a personalized tag.
Provided by Cindy Rahe
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
- Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
- Bake 11 to 13 minutes.
Nutrition Facts : ServingSize 1 Serving
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