Snickerdoodles From Betty Crocker Kitchens Recipes

CAKE MIX SNICKERDOODLES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
• Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

CLASSIC CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
• In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

EASY CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.

CLASSIC SNICKERDOODLE COOKIES

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

CARAMEL-DRIZZLED BROWNIE HEARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With deep 3-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
• In small microwavable bowl, microwave caramels and whipping cream uncovered on High 30 seconds; stir. Continue microwaving in 15 second intervals, until mixture can be stirred smooth.
• Arrange brownies on serving plate. Drizzle about half of the caramel mixture over brownies. Sprinkle with pecans. Serve with remaining caramel mixture.

SNICKERDOODLES FROM BETTY CROCKER KITCHENS

Steps:

• 1. Heat oven to 400*F.
• 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
• Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
• Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
• How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
• My Note:.

SNICKERDOODLE TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Open cookie mix; remove cinnamon-sugar packet, and reserve 2 teaspoons for topping.
• In large bowl, beat cookie mix, cake mix, melted butter, eggs and remaining cinnamon-sugar mixture with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 1/4 cup of the toffee bits. Spread evenly in pan.
• Bake 32 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• Spread frosting on top of bar. Sprinkle reserved 2 teaspoons cinnamon-sugar mixture and remaining toffee bits over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.