Best 10 Snickerdoodles With Self Rising Flour Recipes

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In the realm of delectable treats, snickerdoodles emerge as a classic confection that evokes memories of childhood and warm kitchens. With their tender crumb, crisp edges, and distinctive cinnamon sugar coating, these cookies have captured the hearts of cookie enthusiasts for generations. Whether you're a seasoned baker or embarking on your culinary journey, this definitive guide will unveil the secrets to crafting the perfect snickerdoodle using the convenience of self-rising flour. So, gather your ingredients, preheat your oven, and let us embark on a delightful exploration of flavors and textures that will transform your kitchen into a haven of sweet indulgence.

Let's cook with our recipes!

SNICKERDOODLE PANCAKES



Snickerdoodle Pancakes image

Inspired by snickerdoodle cookies, these quick and easy breakfast pancakes are made of a cinnamon batter and topped with cinnamon sugar.

Provided by Julie Hubert

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup buttermilk
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup white sugar
1 teaspoon ground cinnamon
5 tablespoons butter, melted
1 (7 ounce) can whipped cream

Steps:

  • Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
  • Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined.
  • Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
  • Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  • Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 27.2 g, Cholesterol 67 mg, Fat 16.5 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 10.1 g, Sodium 394.5 mg, Sugar 13.1 g

GRANDMA RUTH'S SNICKERDOODLE COOKIES



Grandma Ruth's Snickerdoodle Cookies image

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

1 ½ cups white sugar
1 cup softened butter
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

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

SNICKERDOODLES COOKIES



Snickerdoodles Cookies image

Snickerdoodles are delicious sugar cookies dusted with cinnamon sugar. Butter, sugar and eggs are combined with flour to create a beautiful cookie dough. Rolled into balls, dusted in cinnamon sugar and lovingly baked until golden - these sweet little treats will become an instant smash hit at your house - give it a go!

Provided by One Pot Chef Show

Categories     Quick and Easy     Vegetarian     Pescatarian     Cookies     Baking     Kid-Friendly     Easy     Quick     Shellfish-Free     Soy-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Tomato-Free     Oven

Time 25m

Yield 4

Number Of Ingredients 7

250 gram Unsalted Butter
2 1/2 cup Self-Rising Flour
1 1/2 cup Granulated Sugar
2 teaspoon Vanilla Extract
2 Egg
to taste Cinnamon Sugar
1 pinch Salt

Steps:

  • Into a mixing bowl, add and mix the Unsalted Butter (250 gram), Granulated Sugar (1 1/2 cup), and Salt (1 pinch).
  • Then, whisk in the Egg (2), and Vanilla Extract (2 teaspoon). Add the Self-Rising Flour (2 1/2 cup) and mix everything well until you get a nice and smooth dough.
  • Make the dough into small round cookies. Roll each cookie dough on the Cinnamon Sugar (to taste), and place it on a baking tray lined with baking paper. Bake under 180 degrees C (350 degrees F) for about 8 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 260 calories, Protein 2.7 g, Fat 12.9 g, Carbohydrate 33.8 g, Sodium 217.3 mg, SaturatedFat 8.0 g, TransFat 0.0 g, Cholesterol 56.2 mg, Fiber 0.6 g, Sugar 18.8 g, UnsaturatedFat 0.3 g

SNICKERDOODLES V



Snickerdoodles V image

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

1 cup shortening
1 ½ cups white sugar
2 eggs
2 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

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



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

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.

SNICKERDOODLES



Snickerdoodles image

Make and share this Snickerdoodles recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 25m

Yield 25 cookies

Number Of Ingredients 9

1 cup margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups self-rising flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

  • Mix the cinnamon with the sugar in a bowl and set aside.
  • Mix the margarine, sugar and eggs.
  • Add the dry ingredients and form small balls.
  • Roll the balls in the cinnamon/sugar mixture.
  • Place on a cookie sheet 5 centimeters apart (they spread as they bake).
  • Bake for 8-10 minutes at 190 degrees Celsius (375 F).
  • Remove from the tray immediately.

Nutrition Facts : Calories 170.9, Fat 7.8, SaturatedFat 1.4, Cholesterol 16.9, Sodium 339.1, Carbohydrate 23.6, Fiber 0.5, Sugar 13.1, Protein 1.9

SNICKERDOODLES



Snickerdoodles image

Slightly crispy on the outside, with an incredible chewy texture on the inside, these cookies are a classic in large part thanks to their fantastic texture. Warm from the oven and gently spiced with cinnamon and sugar, a well-made Snickerdoodle is one of the best cookies around.

Provided by Mindy Segal

Categories     dessert

Time 27m

Yield 12 servings

Number Of Ingredients 12

2 3/4 cups unbleached all-purpose flour
2 teaspoons cream of tartar, sifted
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon flaky sea salt
1 cup Unsalted butter, at room temperature
1 1/2 cups cane sugar, minus 1 tablespoon
1 tablespoon firmly packed dark brown sugar
2 Eggs, extra-large, at room temperature
1 teaspoon pure vanilla extract
1/2 cup cane sugar
2 teaspoons ground cinnamon

Steps:

  • For the dough: In a large bowl, add the flour, cream of tartar, baking soda, Kosher and sea salts. Mix until combined and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugars and beat until the butter mixture is aerated and pale in color, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Crack eggs into a small cup or bowl and add the vanilla. With the mixer at medium speed, add eggs and vanilla to the butter mixture, one egg at a time, mixing the first briefly before adding the second, until the batter resembles cottage cheese, approximately 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds, until just combined. Add dry ingredients all at once and mix on low speed until dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
  • Assemble the cookies: Preheat the oven to 350 degrees F. Line sheet pans with parchment paper. Make the coating by mixing the sugar and cinnamon in a bowl, ensuring there is plenty of room in bowl to roll dough in sugar. Using an ice cream scoop, portion dough into 24 mounds and roll into balls. Coat each ball completely in cinnamon sugar. Evenly space balls on the lined sheet pans.
  • Bake cookies 10-12 minutes. After 8 minutes, rotate the pan and bake until the tops are barely set and the edges are lightly golden, another 2-4 minutes. When the cookies are done, slap the pan against a hard surface to "settle" them and cool in the pan. Using a metal spatula, transfer the cookies to a wire rack to further cool completely. Repeat with the remaining dough.

SNICKERDOODLES (LIGHTER RECIPE)



Snickerdoodles (lighter recipe) image

Make a lighter snickerdoodle so you can enjoy more of the rich cinnamon-sugar taste you love.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 48

Number Of Ingredients 11

1 1/2 cups sugar
1/2 cup margarine, softened
1/2 package (8-ounce size) reduced-fat cream cheese (Neufchâtel) , softened
1 egg
2 egg whites
2 3/4 cups Gold Medal™ all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Steps:

  • Heat oven to 400°F.
  • Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour.
  • 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. Flatten each ball with bottom of drinking glass.
  • Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 75, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 75 mg

DAD'S FAVORITE SNICKERDOODLES



Dad's Favorite Snickerdoodles image

My Dad insists on Snickerdoodles every year for Father's Day, his birthday, the holidays- any excuse he can think of to get me to make these!! My hubby and kids don't mind them either!! I make my version of this Betty Crocker recipe.:) Great for gifting friends too! I don't use self-rising flour ever on these, but included the info in case someone did in the ingredients. I DO add extra flour when needed if the consistency of the cookies aren't what I want- more flour makes them "fluffier". Adjust accordingly each time you make based on your personal taste!

Provided by Mommy Diva

Categories     Dessert

Time 23m

Yield 60 cookies

Number Of Ingredients 11

1 1/2 cups sugar
1/2 cup margarine (I usually use Imperial)
1/2 cup shortening (Crisco)
2 eggs
2 3/4 cups all-purpose flour (omit cream of tartar,salt and baking soda if using self rising flour)
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons vanilla
2 tablespoons sugar (approx to roll balls in)
1 tablespoon cinnamon (to mix with sugar topping)

Steps:

  • Heat oven to 400 degrees.
  • In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
  • In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio.
  • Sift together flour, cream of tartar, baking soda and salt.
  • Mix thoroughly into wet mixture (eggs/butter, etc).
  • Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
  • Roll tops of balls into sugar/cinnamon mixture to coat.
  • Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
  • Remove cookies immediately from sheet to rack to cool.
  • TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much.
  • ENJOY! ;).

Nutrition Facts : Calories 67.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 6.2, Sodium 42.2, Carbohydrate 10, Fiber 0.2, Sugar 5.5, Protein 0.8

DISNEYLAND'S SNICKERDOODLE COOKIES RECIPE



Disneyland's Snickerdoodle Cookies Recipe image

Disneyland knows all about good food and these Snickerdoodle Cookies are no exception! Now you can make them at home!

Provided by Camille Beckstrand

Categories     Dessert

Time 23m

Number Of Ingredients 10

4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter (softened)
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 Tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
  • In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
  • In another small bowl, mix together cinnamon and sugar for the topping.
  • Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture. Place dough balls on a baking sheet covered with parchment paper or lightly sprayed with non stick cooking spray.
  • Use the bottom of a glass and slightly flatten cookies.
  • Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not over bake cookies.
  • Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.

Nutrition Facts : ServingSize 1 g, Calories 89 kcal, Carbohydrate 14 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 39 mg, Fiber 1 g, Sugar 7 g

Tips:

  • Use room temperature butter: This will help the cookies spread better and give them a chewier texture.
  • Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
  • Don't overmix the dough: Overmixing will make the cookies tough.
  • Bake the cookies until the edges are just starting to brown: Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely on a wire rack before storing them: This will help them keep their shape and prevent them from becoming soggy.

Conclusion:

Snickerdoodles are a classic cookie that is easy to make and loved by people of all ages. With a few simple ingredients and a little bit of time, you can create a batch of delicious snickerdoodles that are perfect for any occasion. Whether you're enjoying them as a snack, serving them at a party, or giving them as a gift, these cookies are sure to be a hit. So next time you're in the mood for a sweet treat, be sure to give snickerdoodles a try!

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