SNICKERDOODLES V
Is there anyone who doesn't like snickerdoodles? This recipe is a classic.
Provided by Amy Barry
Categories Desserts Cookies Snickerdoodle Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
- In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 33.1 g, Cholesterol 20.7 mg, Fat 12.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 142.9 mg, Sugar 18.1 g
SNICKERDOODLES
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
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.
SOUR CREAM SNICKERDOODLES
This recipe is from a site called La Kocinera, it takes all the tough out of the sometimes non-tender traditional snickerdoodle.
Provided by MJMommy13
Categories Dessert
Time 8m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine.
- In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
- In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
- Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.
Nutrition Facts : Calories 134.1, Fat 5.1, SaturatedFat 3.1, Cholesterol 20.4, Sodium 65.8, Carbohydrate 21, Fiber 0.5, Sugar 12.7, Protein 1.5
BROWNED BUTTER SOUR CREAM SNICKERDOODLES
These cookies add sour cream to the usual holiday snickerdoodle. They stay soft for days -- don't overbake!
Provided by KevinGBender
Categories Drop Cookies
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 F and line two baking sheets with parchment paper.
- In a medium bowl cream together the butter and the sugar. The mixture will be very wet. Add the vanilla and sour cream and honey and mix until combined.
- Combine the dry ingredients (not cinnamon sugar) in a small bowl. Add the dry into the wet and mix until well incorporated, but do not over mix.
- Scoop out the cookies by the rounded tablespoon on the prepared pans. Sprinkle liberally with cinnamon sugar. Bake for 10 - 12 minutes, or until golden around the edges while still pale in the center. Cool on the pan for five minutes before transferring to a wire rack to cool completely. Sprinkle with more cinnamon sugar after baking!
Nutrition Facts : Calories 133.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 19.6, Sodium 163, Carbohydrate 21.4, Fiber 0.3, Sugar 13.4, Protein 1.4
SKINNY HOMEMADE SNICKERDOODLES
50% less sat fat • 58% less sodium than the original recipe. Here's proof beloved Snickerdoodles have room for improvement. Cut half the fat by using fat-free sour cream in place of part of the butter and substituting egg product for the eggs.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, nutmeg, and baking soda; beat until combined. Beat in sour cream, egg product, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 1 to 2 hours or until dough is easy to handle.
- Preheat oven to 375°F. Lightly coat cookie sheets with nonstick cooking spray; set aside. In a small bowl, combine the 2 tablespoons sugar and, if desired, the cocoa powder. Shape dough into 1-inch balls. Roll balls in the sugar or sugar-cocoa mixture to coat. Place balls 2 inches apart on prepared cookie sheets.
- Bake for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 25 mg, Sugar 5 g, TransFat 0 g
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