Snickerdoodle Party Cookies Recipes

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GRANDMA RUTH'S SNICKERDOODLE COOKIES



Grandma Ruth's Snickerdoodle Cookies image

This is my great-grandma's recipe that everyone loves!

Provided by David.Beveridge

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 35m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
1 cup softened butter
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
  • Mix 2 tablespoons white sugar and cinnamon together in a bowl.
  • Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
  • Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 16.5 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 91.6 mg, Sugar 9.1 g

SNICKERDOODLE PARTY COOKIES



Snickerdoodle Party Cookies image

We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.

Provided by Chris Morocco

Categories     Bon Appétit     Holiday 2018     Cookies     Bake     Kid-Friendly     Small Plates     Cinnamon     Cardamom     Winter     Christmas     Thanksgiving     Dessert     Christmas Eve     snack

Yield Makes about 24

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2 1/2 tsp. ground cardamom, divided
2 tsp. ground cinnamon, divided
1 cup (packed) light brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 tsp. vanilla extract or paste
2 Skor bars, finely chopped
3 cups cornflakes, lightly crushed
Gold or rainbow disco or luster dust (for serving; optional)

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly.
  • Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl.
  • Add brown sugar and 1/4 cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5-10 minutes to let flour hydrate (dough will thicken).
  • Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don't need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart.
  • Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13-16 minutes. Let cool on baking sheets. Brush with gold dust if desired.
  • Do Ahead
  • Cookies can be baked 5 days ahead. Store airtight at room temperature.

CLASSIC SNICKERDOODLE COOKIES



Classic Snickerdoodle Cookies image

These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart flavor shine, and rolling the cookies in plenty of cinnamon-sugar before baking for a glistening finish.

Provided by Katherine Sacks

Categories     Cookies     Cinnamon     Bake     Dessert     Kid-Friendly     Small Plates

Yield Makes about 2 dozen

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2" pieces
1/4 teaspoon kosher salt
1 cup sugar, divided
1 large egg, room temperature
2 teaspoons ground cinnamon

Steps:

  • Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2-3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3-4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
  • Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
  • Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
  • Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.

SNICKERDOODLE COOKIES - SUPER EASY VERSION



Snickerdoodle Cookies - Super Easy Version image

This is the first Snickerdoodle recipe I have tried that was adapted from a family cookbook, but I liked them and I hope you will too! Just give them a try...it uses mostly ingredients that you probably already have and can be easily modified to your taste, so use your imagination! Enjoy!

Provided by cooksdoitbetter

Categories     Dessert

Time 18m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
3/4 cup sugar
1 egg
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
  • Cream the butter, then add sugar and mix.
  • Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
  • In a separate bowl, mix the sugar and cinnamon for the topping.
  • If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
  • Shape the dough into walnut size balls and roll in topping mixture.
  • Place about 2 inches apart on an ungreased cookie sheet.
  • Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY



The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty image

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

2 teaspoons ground cinnamon
1 cup butter, softened
2 teaspoons vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
2 teaspoons cream of tartar
2 teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 tablespoon cinnamon

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

COPYCAT SNICKERDOODLE CUPCAKE COOKIES



Copycat Snickerdoodle Cupcake Cookies image

Inspired by the bakery chain Crumbl's beloved flavor, these snickerdoodles are large, soft sugar cookies with a kiss of cinnamon and a cream cheese swirl topping. Cornstarch and cream of tartar in the dough keeps the cookies tender. Shaping the cookies extra thick gives them their signature height and softness. The frosted treats are amazing served warm-simply gently heat them in the microwave at half power for twenty to thirty seconds.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 10 cookies

Number Of Ingredients 19

3 cups all-purpose flour (see Cook's Note)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3 tablespoons granulated sugar
2 1/2 teaspoons ground cinnamon
5 ounces cream cheese, at room temperature
5 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of kosher salt

Steps:

  • For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
  • Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
  • Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
  • For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
  • Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
  • Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
  • For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners' sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
  • Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING



Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting image

These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!

Provided by Kim

Categories     Cupcakes

Time 1h55m

Yield 18

Number Of Ingredients 17

1 ⅓ cups white sugar, divided
2 teaspoons ground cinnamon
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon cream of tartar
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
1 large egg, at room temperature
1 tablespoon vanilla extract
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 teaspoons vanilla extract
1 ¼ teaspoons ground cinnamon
¼ teaspoon salt
4 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
  • Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
  • Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
  • Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
  • Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
  • For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg

SNICKERDOODLE COOKIES



Snickerdoodle Cookies image

Make and share this Snickerdoodle Cookies recipe from Food.com.

Provided by Lubie

Categories     Dessert

Time 24m

Yield 36 cookies

Number Of Ingredients 10

1/2 cup butter (softened)
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Steps:

  • Cream the first four ingredients.
  • In a separate bowl, mix flour, cream of tartar, soda, and salt.
  • Add to creamed mixture.
  • Mix cinnamon and sugar in a small bowl.
  • Shape dough into balls and roll in the cinnamon-sugar mixture.
  • Bake at 400°F for 8-10 minutes.

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2019-05-20 How to Make the Best Snickerdoodle Cookies. In a medium bowl, cream the butter, brown sugar and white sugar with an electric mixer for about 4 minutes . Add the egg and vanilla and mix until smooth. In another bowl, mix the flour, baking soda, cream of tartar and salt. Pour the dry ingredients into wet ingredients and mix thoroughly.
From tosimplyinspire.com


SNICKERDOODLES (CINNAMON SUGAR COOKIES) - FAVORITE FAMILY RECIPES
2021-12-08 Add the rest of the ingredients and mix until fully incorporated. Chill dough for 1 to 2 hours. While dough is chilling, make cinnamon sugar mixture and line baking sheets with parchment paper. Make 1.5 inch cookie dough balls. Roll the balls in cinnamon sugar and place 3 inches apart on a baking sheet.
From favfamilyrecipes.com


THIS MONTH'S RECIPES | ANNA OLSON
Spoon tablespoonfuls of dough into your hands and roll into balls. Place them close together on a plate or platter and chill the cookies for at least an hour or up to 8 hours. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper. Stir the remaining ⅓ cup (70 g) sugar and the cinnamon together in a small bowl.
From annaolson.ca


THE BEST SNICKERDOODLE COOKIE RECIPE | A MIND "FULL" MOM
2021-11-06 Instructions. In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar together for 4-5 minutes on medium-high speed until really light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
From amindfullmom.com


PERFECT BAKERY STYLE SNICKERDOODLE COOKIE RECIPE
2017-01-16 Home » Recipes » Perfect Bakery Style Snickerdoodle Cookie Recipe Perfect Bakery Style Snickerdoodle Cookie Recipe November 15, 2018 January 16, 2017 by Tammy
From pinkpeppermintdesign.com


10 BEST SNICKERDOODLE COOKIES RECIPES | YUMMLY
2022-05-31 Snickerdoodle Heath Bar Caramel Cheesecake Hugsand Cookies xoxo all-purpose flour, cinnamon, granulated sugar, butter, graham cracker crumbs and 17 more Snickerdoodle Cookie Teaspoon of Goodness
From yummly.com


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