Snickerdoodle Supreme Recipes

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SNICKERDOODLES



Snickerdoodles image

Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 32m

Number Of Ingredients 10

200g unsalted butter, softened
150g caster sugar
50g light brown soft sugar
2 tsp vanilla bean paste
300g plain flour
1½ tsp cream of tartar
1 tsp bicarbonate of soda
3 tbsp milk
3 tbsp caster sugar
1 tbsp ground cinnamon

Steps:

  • Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
  • Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
  • For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
  • Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

SNICKERDOODLE SUPREME



Snickerdoodle Supreme image

My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.

Provided by CATHE BRUNNER

Categories     Snickerdoodles

Yield 24

Number Of Ingredients 10

1 cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
  • Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g

SNICKERDOODLE BARS



Snickerdoodle Bars image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h45m

Yield about 16 bars

Number Of Ingredients 10

Nonstick cooking spray
2 sticks (1 cup) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
  • Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
  • Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
  • Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
  • Bake until the edges are golden and the center is set, 25 to 30 minutes.
  • Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.

SNICKERDOODLE SUPREME



Snickerdoodle Supreme image

My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.

Provided by CATHE BRUNNER

Categories     Snickerdoodles

Yield 24

Number Of Ingredients 10

1 cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
  • Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g

SNICKERDOODLE SUPREME



Snickerdoodle Supreme image

My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.

Provided by CATHE BRUNNER

Categories     Snickerdoodles

Yield 24

Number Of Ingredients 10

1 cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
  • Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g

SNICKERDOODLE SUPREME



Snickerdoodle Supreme image

My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.

Provided by CATHE BRUNNER

Categories     Snickerdoodles

Yield 24

Number Of Ingredients 10

1 cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
  • Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g

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