Best 8 Sparkling Snickerdoodles Recipes

SPARKLY CHOCOLATE SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer affixed with the paddle attachment, or in a large bowl using a hand mixer, beat the the butter and 1 cup sugar on medium speed until light and fluffy, 1-2 minutes. Add the egg and the vanilla; mix well.
• Place a fine-mesh sieve over the bowl and sift in the flour, cocoa powder, baking soda, and cream of tartar. Beat on low speed just until combined.
• In a small bowl, stir together 2 tablespoons sugar and cinnamon until combined.
• Roll dough into approx. 1-inch balls (I use a cookie scoop). Add the balls to the bowl with the cinnamon and sugar and roll until well-covered. Set about 2 inches apart on the baking sheet. Bake until set and lightly browned, about 9 minutes. Remove from oven and let cool on sheet for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well at room temperature in an airtight container (3-4 days). They also freeze well.

SPARKLING SNICKERDOODLES

Steps:

• Mix together thoroughly the shortening, sugar and eggs.
• Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.
• Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
• Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees) oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
• Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
• Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

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.

SNICKERDOODLES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

SNICKERDOODLES

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.

THE BEST SNICKERDOODLES I HAVE EVER EATEN

Steps:

• In a large bowl, cream butter and sugars at high speed.
• Add egg, vanilla, and beat until smooth.
• In another bowl, combine flour, salt, baking soda, and cream of tartar.
• Pour dry ingredients into the wet ingredients, mix well.
• Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
• In a small bowl combine topping.
• Take about 2 1/2 tablespoons of dough and roll it into a ball.
• Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
• Bake cookies 10-12 minutes, NO MORE.
• *Cookies may seem undercooked but will develop.
• Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
• It happened to me.
• lol.
• If the cookies don't turn out, please try again.
• It's a very good cookie, it's just all a matter of getting the cooking time right.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!