Best Snickerdoodles Blue Ribbon Recipes

SNICKERDOODLES

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.

THE BEST SNICKERDOODLES

Steps:

• 1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
• 2. Add the egg and vanilla and beat until smooth.
• 3. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
• 4. Pour the dry ingredients into the wet ingredients.
• 5. Mix well.
• 6. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
• 7. In a small bowl, combine the sugar with the cinnamon for the topping.
• 8. Take about 2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture.
• 9. Press it onto an ungreased cookie sheet.
• 10. Repeat for the remaining cookies.
• 11. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked but will continue to develop after they are removed from the oven.
• 12. When the cookies have cooled they should be soft and chewy in the middle.

SNICKERDOODLES

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. In a small shallow bowl, blend 2 tsp of cinnamon & 3 tbsp sugar together and set aside.
• 3. In a medium bowl, sift flour, baking soda, cream of tartar & salt together. Using an electric mixer, blend butter, sugar, eggs, and vanilla together. Mix until smooth. Add flour mixture to butter mixture gradually, mixing well to form cookie dough.
• 4. Using a tablespoon, scoop out dough and roll into a ball. Roll in the cinnamon-sugar mixture then place on a cookie sheet. Continue with remainder of the dough placing cookies 1 inch apart on the cookie sheet. These cookies will spread.
• 5. Bake at 375 for 10-12 minutes or until golden brown.
• 6. Remove from oven and cool on a rack before serving.
• 7. These light, buttery cookies are the perfect sweet treat. Make a double batch to share with friends.

PEANUT BUTTER SNICKERDOODLE-ISH COOKIES

Steps:

• Preheat oven to 350F. Mix together 1/4 sugar and 1 tablespoon cinnamon; set aside.
• Cream together the butter, sugar, and peanut butter with a mixer. Mix in the eggs and extract.
• Add the flour, baking soda, and salt; mix well to combine.
• Using about a tablespoon of dough, roll into walnut-sized balls.
• Roll balls in sugar/cinnamon mixture until coated. Place on a greased cookie sheet. Using a dinner fork, press each ball in one direction and then crosswise in the other.
• Bake for 12-15 minutes. Let cool on cookie sheet for about 5 minutes. Then transfer to a wire rack to cool completely.

GHIRADELLI CHOCOLATE CHIP SNICKERDOODLES!

Steps:

• 1. Combine the first 4 ingredients in a separate bowl.
• 2. In a standup mixer or separate bowl cream your butter/margarine, sugar and eggs until light and fluffy.
• 3. Next slowly add the dry ingredients into the sugar mixture until dough like. Fold in the chocolate chips and chill for an hour or so. This makes the rolling of the dough easier.
• 4. You will need some cinnamon and sugar to roll the cookie dough in. (I always have this made up and kept on hand). Take sugar about 1/4 cup and then add a tsp or so of cinnamon to it in a small bowl or plastic container. Set aside.
• 5. Once the dough is chilled, take a heaping tablespoon full and roll in a ball with your hands, roll in the cinnamon/sugar mixture and place on a cookie sheet lined with parchment paper. If you don't have parchment paper then on an ungreased cookie sheet.
• 6. Bake in a 350° preheated oven. 8 to 9 minutes for a soft gooey cookie or 10 minutes for a firm cookie. My daddy likes firm cookies. Cool on a wire rack and store in an airtight container. Mine didn't make it to a container.
• 7. Just a little story: After baking these cookies I placed them cookies on a redware dish I had and took them out to my daddy to see if he wanted some, well I had to run into the house and completely forgot about the cookies, my momma came in with an empty plate and said my daddy wanted a refill! Holy Cow he ate those cookies in less than 20 minutes!!!!!!!!!!!! My husband only got 2 of those cookies! Needless to say I made another batch. In all reality this batch makes approximately 3 dozen cookies plenty for sharing unless your daddy is a "Cookie Monster"!

GRANDMA RUTH'S SNICKERDOODLE COOKIES

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.

SNICKERDOODLE/SUGAR COOKIE RECIPE

Steps:

• 1. Pre-heat oven to 400 degrees.
• 2. In large bowl, beat sugar, butter, shortening and eggs with electric mixer on medium speed until well creamed.
• 3. Stir in the flour, cream of tartar, baking soda and salt until thoroughly blended together. I prefer to use my hands for this step.
• 4. If you are not ready to bake your cookies, you may cover with cellophane wrap and place bowl in refrigerator for up to 24 hours until ready to shape and bake.
• 5. When ready: shape dough into 1 1/4 inch balls. In a small bowl, mix the sugar and cinnamon and then roll the balls into the mixture before placing on ungreased baking sheet. (Remember to omit cinnamon, if you are making sugar cookies.) Cookies should be 2 inches apart.
• 6. Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to counter top or wire rack and let cool.
• 7. If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.

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.

SNICKERDOODLES

Steps:

• Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
• Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
• Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
• Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
• Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.

MEXICAN CHOCOLATE SNICKERDOODLES

Steps:

• 1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
• 2. In a large bowl, cream sugar and butter together.
• 3. Stir in eggs and vanilla.
• 4. In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
• 5. Slowly stir flour mixture into the bowl with butter mixture. Combine well.
• 6. In a small bowl, combine sugar and cinnamon mixture.
• 7. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
• 8. Bake for 8-10 minutes.
• 9. Cool on cookie sheet for 1 minute before removing to a cooling rack.