SNICKERDOODLE COOKIES RECIPE WITH CREAM OF TARTAR
Soft, chewy, tangy, and a perfectly crinkled top. These snickerdoodle cookies use cream of tartar for that classic flavor and texture.
Provided by Elizabeth Marek
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper. Bring the butter and eggs to room temperature (slightly warm).
- In the bowl of your stand mixer with the paddle attachment, mix the softened butter, granulated sugar and light brown sugar on medium speed until light and fluffy, 1-2 minutes. See above for pictures. You can also use a hand mixer, you'll just have to mix for longer.
- Add in the egg and egg yolk and mix on medium speed for 2-3 minutes until light and creamy. This gives lift to the cookies and will cause them to rise and fall, creating those beautiful cracks.
- Add in the baking soda, cream of tartar, salt, cinnamon, and vanilla extract. Mix for 1 minute on medium, scraping the sides of the bowl.
- Add the flour and mix on low until just combined.
- Combine your cinnamon and sugar in a medium bowl, stir evenly to combine.
- Use a medium cookie scoop to make 2-Tablespoon sized dough balls. Roll each into a ball shape and roll in cinnamon sugar mixture. I only coat the top in cinnamon sugar, but you can roll the entire ball if desired.
- Place the cookie balls onto the prepared baking sheet about 2-3 inches apart.
- Preheat oven to 350ºF (177ºC) and let your cookies rest at room temperature for 20 minutes while the oven heats up. This prevents over-spreading but it's optional.
- Bake for 10-12 minutes, 10 if you want soft cookies, 12 if you want the edges to be slightly crispy.
- Cool the cookies on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Store at room temperature for about 4 days.
Nutrition Facts : ServingSize 1 cookie, Calories 244 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 120 mg, Fiber 1 g, Sugar 20 g
SOFT 'N CHEWY SNICKERDOODLES
These have ALWAYS been my favorite cookie! Every time I make them they're practically gone before they've cooled! Definitely a family favorite of ours.
Provided by NolansMom
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix shortening, sugar, and eggs.
- Sift dry ingredients, stir into first mixture.
- Roll into balls the size of walnuts, and roll in mixture of 1 Tbsp sugar and 1 tsp cinnamon.
- *** If you have trouble with your cookies not spreading out enough when they bake, just use a glass or the palm of your hand to flatten them slightly before putting in the oven.
- Bake 2 inches apart on an ungreased cookie sheet 8-10 minutes.
SNICKERDOODLES
Provided by Food Network
Categories dessert
Time 33m
Yield 35 to 40 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the sugar and cinnamon and set aside.
- To make the cookie dough, stir together the dry ingredients.
- In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
- Preheat oven to 375 degrees F.
- Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
SNICKERDOODLES
Mmmm...just like Mom used to make! A soft, scrumptious, sugary delight! These are perfect for the children on a crisp afternoon after school or for the adults (after the kids are in bed) in front of a nice cozy fire. Ahhhh, the memories!
Provided by Cynna
Categories Dessert
Time 33m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Cream butter, sugar, egg and vanilla in your mixer.
- Sift together flour, soda and salt.
- Add dry ingredients to butter mixture.
- Add milk and mix until well combined.
- Put dough in refrigerator to for 15-20 minutes to firm a little.
- Add remaining 1/4 sugar and 2 tsp of cinnamon in a bowl and combine.
- Remove dough from fridge and roll into 1- inch balls and toss in sugar mixture.
- Place on parchment-lined sheets and bake at 375° for about 8-10 minutes.
Nutrition Facts : Calories 103.8, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.5, Sodium 52.8, Carbohydrate 13.1, Fiber 0.3, Sugar 7, Protein 1.1
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
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!
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams
SOFT & CHEWY SNICKERDOODLES
These chewy Snickerdoodle Cookies melt in your mouth and are so easy to make! Coated in cinnamon sugar, with their classic zing flavor, these cookies are so good you wont want to share!
Provided by Janelle
Time 18m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F
- Cream together sugar and butter.
- Add eggs and vanilla, blend well.
- Add cream of tartar, baking soda and salt, mix well.
- Add flour 1/2 cup at a time blending well after each addition.
- In a small bowl combine 2 Tablespoons of sugar and 1 teaspoon of cinnamon.
- Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
- Place 2 inches apart on prepared cookie sheet {parchment paper, baking mat or non-stick foil}
- Bake for 8-10 minutes until edges begin to turn golden.
Nutrition Facts : Calories 56 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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