Best Scrumptious Snickerdoodles Recipes

SNICKERDOODLES

Snickerdoodles image

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

Ingredients

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

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.

SCRUMPTIOUS SNICKERDOODLES

Scrumptious Snickerdoodles image

This is my favorite recipe for these. I "stole" the recipe from one of my good friend's moms and now this is the only recipe I use for these cookies! I especially love that the dough doesn't have to be refrigerated. Cooking time is per pan.

Provided by QueenJellyBean

Categories Dessert

Time 18m

Yield 48 cookies

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

Preheat oven to 400*.
Cream together butter, shortening, sugar, egg and the vanilla. Blend in the flour, cream of tartar, soda and salt.
Mix the sugar and cinnamon for the rolling mixture in a small bowl.
Shape rounded spoonfuls of dough into balls and roll the balls in the mixture. Place two inches apart on un-greased baking sheets.
Bake 8-10 minutes or until set but do NOT over bake!
Remove from cookie sheets and cool on rack. Store in airtight container as soon as they are at room temperature.

Nutrition Facts : Calories 93.3, Fat 4.3, SaturatedFat 1.8, Cholesterol 13.9, Sodium 55.1, Carbohydrate 12.5, Fiber 0.2, Sugar 6.9, Protein 1

SNICKERDOODLE BARS

Snickerdoodle Bars image

Provided by Erin Jeanne McDowell

Categories dessert

Time 1h45m

Yield about 16 bars

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
2 sticks (1 cup) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon

Steps:

Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
Bake until the edges are golden and the center is set, 25 to 30 minutes.
Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.