Snickerdoodles Cinnamon Cookies Recipes

SNICKERDOODLES

Steps:

• In a stand mixer with a paddle attachment, beat butter and sugar together until the mixture is soft and fluffy. Add eggs and beat again until smooth.
• 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.
• Bake at 375 for 10 minutes. Sprinkle with cinnamon-sugar while still hot, if desired. Lightly press down the top of each cookie with a spoon.
• Let cool on the pan for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!

HOLIDAY CINNAMON SNICKERDOODLES

Steps:

• Preheat oven to 400°F. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, milk and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
• Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on ungreased baking sheets.
• Bake 7 to 8 minutes or until lightly browned. Cool on baking sheets 2 minute. Remove to wire racks; cool completely.

SNICKERDOODLES (CINNAMON COOKIES)

Steps:

• In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla.
• In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar.
• Stir into the butter mixture until well mixed.
• Cover and refrigerate the dough for several hours.
• In a small bowl combine the 2T of sugar and the 2t of cinnamon.
• Grease a cookie sheet with non-stick spray, shortening, etc.
• Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture.
• Place the cookies on the cookie sheet making sure they are 2-inches apart.
• Bake for 8-10 minutes at 375 degrees.
• Remove with a pancake turner or something else and place on a cooling rack.

SNICKERDOODLE COOKIES WITH CINNAMON CHIPS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs. Stir in the dry ingredients. Fold in the cinnamon chips.
• Scoop dough into a rounded tablespoon balls (I used a medium sized dough/cookie scoop). Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
• Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack.

CLASSIC SNICKERDOODLE COOKIES

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.

SNICKERDOODLES

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.

SNICKERDOODLES IV

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.