Best 6 Snickerdoodle Supreme Recipes
Snickerdoodle Supreme is a delectable treat that combines the classic flavors of cinnamon and sugar with a soft, chewy cookie base for an irresistible taste experience. This timeless confection has been enjoyed by generations of cookie enthusiasts, and its popularity continues to grow due to its simple yet satisfying ingredients and easy-to-follow preparation. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating these delectable treats, ensuring that your cookies turn out perfect every time.
Here are our top 6 tried and tested recipes!
SNICKERDOODLES
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 32m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
- Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
- For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
- Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SNICKERDOODLE SUPREME
My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
Provided by CATHE BRUNNER
Categories Snickerdoodles
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
- Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g
SNICKERDOODLE BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield about 16 bars
Number Of Ingredients 10
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.
SNICKERDOODLE SUPREME
My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
Provided by CATHE BRUNNER
Categories Snickerdoodles
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
- Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g
SNICKERDOODLE SUPREME
My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
Provided by CATHE BRUNNER
Categories Snickerdoodles
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
- Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g
SNICKERDOODLE SUPREME
My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
Provided by CATHE BRUNNER
Categories Snickerdoodles
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
- Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 180 calories, Carbohydrate 22.7 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 58.7 mg, Sugar 11.6 g
Tips:
- For a soft and chewy snickerdoodle, cream the butter and sugar together until light and fluffy.
- Use a combination of granulated sugar and brown sugar for a richer flavor.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Roll the dough balls in cinnamon sugar before baking for a classic snickerdoodle flavor.
- Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make them dry and crumbly.
- Let the cookies cool on a wire rack before serving. This will help them to firm up.
Conclusion:
Snickerdoodles are a classic cookie that is loved by people of all ages. They are soft, chewy, and full of cinnamon sugar flavor. With a few simple tips, you can make snickerdoodles that are perfect for any occasion.
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