Indulge in the delightful harmony of flavors with French Vanilla Snickerdoodles, a delectable treat that tantalizes the taste buds. These cookies, hailing from the realm of French culinary artistry, seamlessly blend the essence of vanilla with the comforting warmth of cinnamon sugar. As you embark on this baking adventure, you'll discover not just one, but a collection of irresistible recipes that cater to every taste and dietary preference. From the classic French Vanilla Snickerdoodles to gluten-free and vegan variations, this culinary journey promises an explosion of flavors that will leave you craving more. So, prepare your taste buds for a joyous expedition as we delve into the secrets of creating these delectable cookies, embracing the magic of French Vanilla Snickerdoodles.
Let's cook with our recipes!
SNICKERDOODLES
With their whimsical name and iconic tangy flavor, I don't know anyone who can resist snickerdoodles.
Categories Desserts
Time 25m
Yield About 56 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter with 1½ cups of the sugar until smooth and creamy, 1 to 2 minutes. Add the eggs and beat until combined. Add the flour mixture and mix on low speed until the dough comes together. Using your hands, gather the dough into a ball and wrap in plastic wrap (dust your hands with flour if the dough is sticky); refrigerate until firm, at least 30 minutes.
- In a small bowl, mix together the remaining two tablespoons of sugar and the cinnamon. Pinch off tablespoons of dough and shape into 1-inch balls. Roll the balls in the cinnamon-sugar and place on the prepared baking sheets about 2 inches apart. Bake for 8 to 9 minutes, shifting the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
- Note: These cookies are best enjoyed fresh on the day they are made. However, the cookies can be reheated briefly in the microwave for that fresh out of the oven texture. The dough may also be stored in the refrigerator for several days.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 79, Fat 4g, Carbohydrate 11g, Protein 1g, SaturatedFat 2g, Sugar 6g, Fiber 0g, Sodium 46mg, Cholesterol 15mg
SNICKERDOODLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 8
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.
FRENCH VANILLA SNICKERDOODLES
Make and share this French Vanilla Snickerdoodles recipe from Food.com.
Provided by SugaJ
Categories < 30 Mins
Time 18m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine vanilla, cake mix, oil and eggs.
- Form into balls and roll in sugar mixture. NOTE - If dough is too sticky to form into balls, let it set out about 30 minutes.
- Place cookies on sheet and bake 8-10 minutes.
- EDITORS NOTES:.
- For added flavor add 1/4 t nutmeg to sugar mixture.
- You can substitute French Vanilla or White cake mix if you prefer. I use French Vanilla because I like the flavor better.
SNICKERDOODLES
For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield about 4 dozen
Number Of Ingredients 9
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.
HOLIDAY EGGNOG SNICKERDOODLES
Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.-Bonnie Massimino, Brookeville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 7-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass. , Bake until lightly browned, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CAKE MIX SNICKERDOODLES
We love a great shortcut when baking a batch of cookies! These quick and easy snickerdoodle cookies start with an easy-to-use package of Betty Crocker™ Super Moist™ white cake mix so you only need to add a few more ingredients to transform the mix into snickerdoodles. Don't forget to roll your dough in cinnamon sugar at the end to give them a perfectly sweet and flavorful finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
- Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g
VANILLA SNICKERDOODLE COOKIES
Fill the kitchen with the aroma of Vanilla Snickerdoodle Cookies! These snickerdoodles are made with pudding for a richer, more tender cookie experience.
Provided by My Food and Family
Categories Dairy
Time 32m
Yield 40 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine flour, baking soda and salt. Beat butter, brown sugar and 1/4 cup granulated sugar in large bowl with mixer until blended. Add dry pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture until blended.
- Mix remaining granulated sugar and cinnamon in small bowl. Shape tablespoonfuls of dough into 40 balls; roll, in batches, in cinnamon sugar until evenly coated. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 8 g, Protein 1 g
SNICKERDOODLE FRENCH TOAST
Make and share this Snickerdoodle French Toast recipe from Food.com.
Provided by iewe7726
Categories Breads
Time 20m
Yield 4 slices
Number Of Ingredients 7
Steps:
- Mix sugar and cinnamon and set aside.
- Heat grill or frying pan over medium-high heat.
- In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices into.
- Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through.
- Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan.
- Sprinkle the top side of the french toast generously with cinnamon sugar. Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet.
Tips:
- Use room temperature butter and eggs: This will help the ingredients blend together more easily and create a smoother cookie dough.
- Chill the dough for at least 30 minutes before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Roll the dough balls in cinnamon sugar before baking: This will give the cookies a delicious, crunchy coating.
- Bake the cookies until they are just set: The centers of the cookies should be slightly soft when you take them out of the oven. They will continue to firm up as they cool.
Conclusion:
These French vanilla snickerdoodles are a delicious and easy-to-make treat that is perfect for any occasion. They are soft, chewy, and full of flavor. The cinnamon sugar coating adds a delicious crunch that makes them irresistible. Whether you are baking them for a party or just for a snack, these cookies are sure to be a hit.
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