Snickerdoodles Blue Ribbon Recipes

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SNICKERDOODLES



Snickerdoodles image

The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 28 to 30 cookies

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Fine salt
14 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
4 teaspoons ground cinnamon

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.

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

SNICKERDOODLES - BLUE RIBBON



Snickerdoodles - Blue Ribbon image

Make and share this Snickerdoodles - Blue Ribbon recipe from Food.com.

Provided by Chemaine

Categories     Dessert

Time 45m

Yield 36 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 teaspoon vanilla
1/4 cup powdered sugar
1 cup flour, enriched sifted
1/2 cup nuts, finely chopped
2 teaspoons cinnamon
2 tablespoons sugar

Steps:

  • Preheat oven to 275°.
  • Place butter in mixing bowl, blend in powdered sugar and vanilla.
  • Add the flour, a little at a time and mix well.
  • Stir in nuts.
  • Mix the sugar & cinnamon on a piece of waxed paper.
  • Shape the dough into small balls. Roll cookie balls into the sugar-cinnamon mixture and place on an ungreased cookies sheet, 1 inch apart.
  • Bake about 30 minutes.

Nutrition Facts : Calories 53.2, Fat 3.6, SaturatedFat 1.8, Cholesterol 6.8, Sodium 31, Carbohydrate 4.8, Fiber 0.3, Sugar 1.6, Protein 0.7

BLUE RIBBON SUGAR COOKIES



Blue Ribbon Sugar Cookies image

A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.

Provided by magicallydelicious

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 12

¾ cup butter, softened
1 cup vegetable oil
1 cup confectioners' sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
  • In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
  • Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.8 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 98.3 mg, Sugar 8.7 g

SNICKERDOODLES



Snickerdoodles image

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

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

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.

SNICKERDOODLES IV



Snickerdoodles IV image

Cinnamon cookies.

Provided by Ann

Categories     Desserts     Cookies     Snickerdoodle Recipes

Yield 24

Number Of Ingredients 9

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

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

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

SPARKLING SNICKERDOODLES



Sparkling Snickerdoodles image

Make and share this Sparkling Snickerdoodles recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Yield 60 cookies

Number Of Ingredients 7

1 cup shortening
2 eggs
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 3/4 cups flour
1 teaspoon baking soda

Steps:

  • Mix together thoroughly the shortening, sugar and eggs.
  • Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.
  • Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
  • Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees) oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.

MEXICAN CHOCOLATE SNICKERDOODLES



Mexican Chocolate Snickerdoodles image

Snickerdoodles with their sweet, buttery flavor rolled in cinnamon sugar are divine. This recipe adds cocoa and a tiny bit of cayenne to make them reminiscent of Mexican hot chocolate. The delightful hint of cayenne hits you a few moments after you take a bite... a fun surprise. These snickerdoodles are unique, delicious, and richer than the traditional cookie. Amazing served with milk or hot cocoa.

Provided by Teresa Jacobson @foundmyzen

Categories     Cookies

Number Of Ingredients 14

1 1/2 cup(s) sugar
1 cup(s) butter or margarine, softened
2 large eggs
1 teaspoon(s) vanilla
2 1/2 cup(s) all-purpose flour
1/4 cup(s) cocoa, unsweetened
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/2 teaspoon(s) cinnamon, ground
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
SUGAR COATING
2 tablespoon(s) sugar
2 teaspoon(s) cinnamon

Steps:

  • Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
  • In a large bowl, cream sugar and butter together.
  • Stir in eggs and vanilla.
  • In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
  • Slowly stir flour mixture into the bowl with butter mixture. Combine well.
  • In a small bowl, combine sugar and cinnamon mixture.
  • Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
  • Bake for 8-10 minutes.
  • Cool on cookie sheet for 1 minute before removing to a cooling rack.

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