Snickerdoodlepinwheels Recipes

SNICKERDOODLE PINWHEELS

Steps:

• In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
• In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
• Add the 1 cup sugar and baking powder.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg and vanilla.
• Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
• Divide dough in half.
• Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
• Remove top sheet of waxed paper.
• Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
• Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
• Pinch edges to seal.
• Roll in the remaining cinnamon-sugar mixture to coat roll.
• Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
• Using a sharp knife, cut dough into 1/4-inch thick slices.
• Place slices 1 inch apart on an ungreased cookie sheet.
• Bake in a 375° F oven for 8 to 10 minutes or until edges are firm.
• Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.

SNICKERDOODLES

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

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

SNICKERDOODLE PINWHEELS

Steps:

• combine the 1/3 cup sugar and cinnamon, set aside.
• beat butter and cream cheese on medium for 30 seconds.
• Beat in 1 cup sugar and baking powder.
• Beat in egg and vanilla.
• Beat in flour.
• Chill for 1 hour.
• Divide in half. Roll half of dough between two pieces of wax paper into 12 x 8 rectangle. Remove top wax paper.
• Brush rolled dough with half of melted butter. Sprinkle with 2 T. of cinammon-sugar mix.
• Beginning with short side, roll up dough using wax paper to guide seal.
• Repeat with remaining dough.
• Roll rolls in remaining cinamon-sugar mixture. Wrap in plastic wrap.
• Chill 4-24 hours.
• Preheat oven to 375. Cut rolls into 1/4 inch thick slices.
• Place 1 inch apart on ungreased sheet.
• Bake 8-10 minutes.
• Cool on cookie sheet for one minute, tranfer to wire rack.

SNICKERDOODLES

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.

SNICKERDOODLES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

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!