CLASSIC SNICKERDOODLE COOKIES
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart flavor shine, and rolling the cookies in plenty of cinnamon-sugar before baking for a glistening finish.
Provided by Katherine Sacks
Categories Cookies Cinnamon Bake Dessert Kid-Friendly Small Plates
Yield Makes about 2 dozen
Number Of Ingredients 8
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
For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield about 4 dozen
Number Of Ingredients 9
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.
GRANDMA RUTH'S SNICKERDOODLE COOKIES
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
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
CLASSIC SNICKERDOODLE COOKIES
What makes snickerdoodles so, well, snickerdoodley? Its distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Don't forget to include cream of tartar on your grocery shopping list when you're planning to bake snickerdoodle cookies. Along with baking soda, it's the secret to the cookie's leavening. Some home cooks claim that hand mixing the snickerdoodles, instead of using an electric beater creates a better cookie, but you be the judge!
Categories Dessert
Time 50m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 55 mg
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