Best 20 Snickerdoodle Cookies Recipes

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Indulge in the delightful world of snickerdoodle cookies, a classic treat that combines the comforting flavors of cinnamon and sugar with a chewy, soft texture. These timeless cookies, also known as cinnamon sugar cookies, have been enjoyed for generations, earning a special place in the hearts of cookie enthusiasts worldwide. With their irresistible aroma and nostalgic charm, snickerdoodles are perfect for any occasion, whether it's a cozy family gathering, a festive holiday celebration, or simply a sweet treat to satisfy your cravings. Discover the secrets behind these delectable cookies through a collection of carefully curated recipes that cater to various dietary preferences and skill levels. From traditional snickerdoodles to gluten-free, vegan, and even pumpkin spice variations, this article offers a delightful journey into the realm of snickerdoodle craftsmanship. Get ready to embark on a baking adventure that will leave you with a batch of irresistibly delicious cookies that are sure to become a cherished family favorite.

Here are our top 20 tried and tested recipes!

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY



The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty image

Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 12

2 teaspoons ground cinnamon
1 cup butter, softened
2 teaspoons vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
2 teaspoons cream of tartar
2 teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 tablespoon cinnamon

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!

Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams

SOFT SNICKERDOODLE COOKIES



Soft Snickerdoodle Cookies image

These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!

Provided by Juju Bee

Categories     Drop Cookies

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
  • Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  • Blend dry ingredients into butter mixture.
  • Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  • Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  • Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  • Coat by gently rolling balls of dough in the sugar mixture.
  • Place on chilled ungreased cookie sheet, and bake 10 minutes.
  • Remove from pan immediately.

SNICKERDOODLE COOKIES - SUPER EASY VERSION



Snickerdoodle Cookies - Super Easy Version image

This is the first Snickerdoodle recipe I have tried that was adapted from a family cookbook, but I liked them and I hope you will too! Just give them a try...it uses mostly ingredients that you probably already have and can be easily modified to your taste, so use your imagination! Enjoy!

Provided by cooksdoitbetter

Categories     Dessert

Time 18m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
3/4 cup sugar
1 egg
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
  • Cream the butter, then add sugar and mix.
  • Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
  • In a separate bowl, mix the sugar and cinnamon for the topping.
  • If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
  • Shape the dough into walnut size balls and roll in topping mixture.
  • Place about 2 inches apart on an ungreased cookie sheet.
  • Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).

SNICKERDOODLE CAKE MIX COOKIES RECIPE BY TASTY



Snickerdoodle Cake Mix Cookies Recipe by Tasty image

Here's what you need: white cake mix, cinnamon, oil, eggs, cinnamon sugar

Provided by Pierce Abernathy

Categories     Desserts

Time 30m

Yield 12 cookies

Number Of Ingredients 5

1 package white cake mix
1 tablespoon cinnamon
⅓ cup oil
2 eggs
cinnamon sugar

Steps:

  • Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
  • Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
  • Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 208 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 15 grams

SIMPLE GLUTEN-FREE SNICKERDOODLE COOKIES



Simple Gluten-Free Snickerdoodle Cookies image

These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating.

Provided by Fioa

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 30m

Yield 24

Number Of Ingredients 8

1 ⅓ cups gluten-free all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ cup butter at room temperature
1 cup sugar, divided
1 egg
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking powder, salt, and baking soda in a bowl.
  • Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.
  • Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 14.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 87.8 mg, Sugar 8.6 g

SNICKERDOODLE COOKIES WITH BETTY CROCKER CAKE MIX...B.C.



Snickerdoodle Cookies with Betty Crocker cake mix...B.C. image

IT WAS MY GRANDDAUGHTER JULIA'S 7th BIRTHDAY 'TODAY' ON 9-7-2011..WHEN WE WENT DOWN FOR THE NEW GRANDBABY TO BE BORN WE STOPPED BY MY DAUGHTER'S HOUSE TO TAKE GIFTS, "SNICKERDOODLE MUFFINS AND COOKIES" TO THEM FOR THE B-DAY. A bit of history on the Snickerdoodle Cookie: "This sweet little cookie with the whimsical name...

Provided by Straws Kitchen(*o *)

Categories     Cookies

Number Of Ingredients 5

1 pkg betty crocker® supermoist® white cake mix
1/2 c butter or margarine, melted (add a little at a time)
1 egg
2 Tbsp sugar (i use a little more)
1 tsp ground cinnamon (i use a little more)

Steps:

  • 1. 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). TIP: be sure to add butter a little at a time so dough doesn't get too sticky to handle.
  • 2. 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. TIP: for Super Snickerdoodles, shape dough into 1 1/2-inch balls and place them 3 inches apart on the cookie sheet; bake 12 to 14 minutes. You'll get about 26 large cookies (regular size yields about 30, even smaller you get about 36).
  • 3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling racks. TIP: also, French vanilla cake mix is a great stand-in for the white cake mix.
  • 4. NUTRITIONAL INFORMATION: Serving (1 Cookie)Calories 70 (Calories from Fat 25), Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g), Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g), Protein 0g; Percent Daily Value*:Vitamin A 0.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 0.00%; Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
  • 5. TIP: add a little bit of cream of tartar to give them a more authentic snickerdoodle flavor.
  • 6. ...a bit of history on Snickerdoodle Cookies. WIKI..The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. "snail noodles")[3], a kind of pastry. A different author suggests that the word "snicker" comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail shape.[4] Yet another hypothesis suggests that the name has no particular meaning or purpose [5] and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names

CHAI SNICKERDOODLE COOKIES



Chai Snickerdoodle Cookies image

It's sunny out and the family is home; why not whip out this recipe and make the family happy? Fast, easy, tasty, and sweet with a kick of spice.

Provided by Melodie

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 30m

Yield 24

Number Of Ingredients 9

1 ¾ cups white sugar
1 cup butter, softened
2 eggs
2 tablespoons chai concentrate
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons white sugar
4 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat 1 3/4 cups sugar, butter, eggs, and chai concentrate together in a bowl until light and fluffy. Whisk flour, baking soda, and salt together in another bowl. Stir flour mixture into butter mixture until dough is combined.
  • Whisk 3 tablespoons sugar and cinnamon together in a small bowl.
  • Form dough into 1-inch balls and roll each ball in cinnamon sugar to coat; place 2-inches apart on baking sheets.
  • Bake cookies in the preheated oven until golden, about 10 minutes. Cool on wire racks.

Nutrition Facts : Calories 191 calories, Carbohydrate 27.8 g, Cholesterol 35.8 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 137.3 mg, Sugar 16.2 g

SNICKERDOODLE CAKE MIX COOKIES



Snickerdoodle Cake Mix Cookies image

Cookies are great for any occasion, even better if they are simple! These Snickerdoodle Cake Mix Cookies are so easy to make and are fluffy, buttery and bursting with that lovely cinnamon sugar flavor.

Provided by Camille

Yield 30 cookies

Number Of Ingredients 5

1 white cake mix
1/2 cup butter (melted)
1 egg
2 Tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together dry cake mix, melted butter, and egg until a dough forms.
  • In a separate small bowl, mix together sugar and ground cinnamon.
  • Roll dough into 1" balls and roll in the bowl of cinnamon and sugar. Place dough on cookie sheet about 2 inches apart.
  • Bake for 8-10 minutes (be sure not to overcook) and remove from cookie sheet onto wire rack to finish cooling.

Nutrition Facts : Servingsize 1 serving, Calories 1536 kcal, Fat 116 g, SaturatedFat 70 g, Cholesterol 244 mg, Sodium 6067 mg, Carbohydrate 124 g, Sugar 50 g, Protein 5 mg

SNICKERDOODLE COOKIES WITH CINNAMON CHIPS



Snickerdoodle Cookies With Cinnamon Chips image

Snickerdoodles are definitely a favorite in our home and when I saw this recipe recently on Pinterest, I knew I had to make them. These cookies call for cinnamon baking chips. The recipe comes from Amy at her cooking blog called Very Culinary.

Provided by Chef Petunia

Categories     Dessert

Time 35m

Yield 30 cookies

Number Of Ingredients 11

3 tablespoons sugar
1 tablespoon cinnamon
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
1/2 cup cinnamon baking chips

Steps:

  • Preheat oven to 400 degrees.
  • In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  • In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs. Stir in the dry ingredients. Fold in the cinnamon chips.
  • Scoop dough into a rounded tablespoon balls (I used a medium sized dough/cookie scoop). Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
  • Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack.

CRANBERRY SNICKERDOODLE COOKIES



Cranberry Snickerdoodle Cookies image

A few years ago I put together two of my favorite snickerdoodle recipes to come up with this one.

Provided by KLEROUE

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 1h25m

Yield 48

Number Of Ingredients 12

1 ½ cups white sugar
½ cup butter, softened
½ cup shortening
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 (8 ounce) package cream cheese, softened and cubed
1 cup dried cranberries
6 tablespoons white sugar
2 tablespoons ground cinnamon

Steps:

  • Beat 1 1/2 cups sugar, butter, shortening, and eggs together in a large bowl until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl.
  • Stir flour mixture into butter mixture; add cream cheese and stir until dough is just-combined. Mix cranberries into dough using a wooden spoon. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk 6 tablespoons sugar and cinnamon together in a shallow bowl. Roll cookie dough into 48 equal-size balls and roll each ball in cinnamon sugar; place dough balls 2-inches apart on nonstick baking sheets.
  • Bake in the preheated oven until lightly browned but still slightly soft in the center, 8 to 10 minutes. Cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 15.8 g, Cholesterol 18 mg, Fat 6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 81 mg, Sugar 9.5 g

PAN-BANGING PECAN SNICKERDOODLE COOKIES



Pan-Banging Pecan Snickerdoodle Cookies image

We packed these cookies with cinnamon, pecans and chocolate toffee chunks for the ultimate snickerdoodle experience--and then added one finishing touch. Inspired by blogger Sarah Kieffer's internet-famous crinkled chocolate chip cookies, we pulled the snickerdoodles out of the oven midway through cooking and banged the baking sheet on the counter, producing a cookie with the best of both worlds--crispy ripples around the edge and a soft, chewy center.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 13 cookies

Number Of Ingredients 10

2 cups all-purpose flour (see Cook's Note)
1 tablespoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1/4 cup packed dark brown sugar
1 large egg, at room temperature
Five 1.4-ounce chocolate toffee bars, chopped
3/4 cup pecans, finely chopped

Steps:

  • Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with foil.
  • Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
  • Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined.
  • With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
  • Use a 1/3 cup measuring cup to scoop leveled mounds of cookie dough evenly spaced on the prepared baking sheets. Roll each mound into a ball. Transfer 1 baking sheet to the freezer and freeze until firm, about 20 minutes.
  • Transfer the frozen baking sheet to the oven (meanwhile, transfer the second baking sheet to the freezer) and bake until the edges have melted and the center is still domed, about 10 minutes. Remove the sheet from the oven and bang it firmly on a work surface until a small ripple forms around the outer edge. Return it to the oven and bake until the center puffs up, 3 to 4 minutes. Remove the sheet from the oven and bang it again firmly on a work surface until the edges are rippled and golden brown and the center is soft. Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, freezing the third baking sheet for 20 minutes while the second baking sheet is in the oven.

CHERRY-PECAN-CHIP SNICKERDOODLE COOKIES



Cherry-Pecan-Chip Snickerdoodle Cookies image

Pull together a great gift idea in a jiffy with this tasty cookie mix. Start with Betty Crocker Snickerdoodle Cookie Mix, stir in some special add-ins, and add a personalized tag.

Provided by Cindy Rahe

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8

1 pouch Betty Crocker™ Snickerdoodle Cookie Mix
1/2 cup dried cherries
1/2 cup chocolate chips
1/2 cup white vanilla baking chips
1/2 cup chopped pecans
1/2 cup butter, softened
1 tablespoon water
1 egg

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
  • Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
  • Bake 11 to 13 minutes.

Nutrition Facts : ServingSize 1 Serving

SNICKERDOODLE SPRITZ COOKIES



Snickerdoodle Spritz Cookies image

Serve a big crowd with these snickerdoodle spritz cookies - a perfect Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 72

Number Of Ingredients 8

1 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Steps:

  • Heat oven to 375°F. In large bowl, beat powdered sugar and butter with electric mixer on medium speed until creamy. Add vanilla and egg; beat until light and fluffy. Beat in flour and salt until well blended.
  • Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. In small bowl, mix granulated sugar and cinnamon; sprinkle over cookies.
  • Bake 7 to 9 minutes or until edges are light golden. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 46, Carbohydrate 5 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg

PERFECT SNICKERDOODLE COOKIES



Perfect Snickerdoodle cookies image

I lost my original recipe and was given this one by a friend. The best I've ever made.

Provided by Mary Lee

Categories     Cookies

Time 40m

Number Of Ingredients 8

1 cup "crisco butter" shortening (for best results do not substitute)
1 1/2 cups of white sugar
2 lrg. eggs
2 3/4 cups sifted all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/3 teaspoon salt
in seperate small side dish: mix together 2 tbs white sugar with 2 tsp cinnamon

Steps:

  • 1. Preheat oven to 375 degrees In a medium bowl, cream together shortening, eggs and 1 1/2 cups sugar. Sift together the flour, baking soda, cream of tartar, and salt into the creamed mixture (half at a time )... mix until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough in palm into near walnut sized balls, then roll the balls in the cinnamon-sugar mixture. 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.
  • 2. Makes approx 3 1/2 - 4 dozen depending on how large you roll them. I make them a little smaller than a walnut .. I usually get about 4 dozen. Note: Check around 8 minutes into baking time, if bottom edges look a little brown, they are done. You don't want to over bake them.

SUPER SOFT SNICKERDOODLE COOKIES



Super Soft Snickerdoodle Cookies image

Quick and Easy recipe from my family to yours. The 1/4 teaaspoon of salt can absolutely be left out if you want less salty cookies. It's just the way I've always had them.

Provided by Bekahbv

Categories     Dessert

Time 20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 cup wheat flour
1 3/4 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons sugar
3 tablespoons cinnamon

Steps:

  • Mix butter, 1 1/2 cups sugar, and eggs in a bowl.
  • In a separate bowl, mix flour, cream of tartar, baking powder, and salt.
  • Mix the two bowls together.
  • Roll together and wrap in cling film.
  • Freeze for at least 10-15 minutes.
  • To cook: Heat oven to 350 degrees. Unwrap and slice off as many 1/2 inch disks as you feel like eating. Mix together 1 tablespoon sugar and 1 tablespoon cinnamon. Coat cookies with cinnamon sugar mix and bake for 10 minutes. Enjoy!

Nutrition Facts : Calories 181.7, Fat 8.3, SaturatedFat 5, Cholesterol 35.8, Sodium 62.1, Carbohydrate 25.7, Fiber 1.3, Sugar 14.1, Protein 2.2

SPICY SNICKERDOODLE COOKIES



Spicy Snickerdoodle Cookies image

I don't think this is like most other Snickerdoodle recipes - in fact, I'd say they're more of a molasses or spice cookie. Either way, they are really good, and really chewy for those who like that kind of cookie. The cornmeal gives them a really interesting texture that I like a lot. The recipe says it makes 70 cookies, but either I made them too big or I ate more dough than I thought because I only got 56! This is from a 2003 Woman's Day magazine.

Provided by Vino Girl

Categories     Drop Cookies

Time 25m

Yield 56 serving(s)

Number Of Ingredients 14

1/2 cup margarine, softened
1/2 cup butter, softened
1 1/4 cups sugar, divided
3/4 cup brown sugar, packed
6 tablespoons cornmeal
1/4 cup molasses
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour

Steps:

  • Preheat oven to 350°F.
  • Beat butter, 3/4 cup of sugar, all of the brown sugar, cornmeal, molasses, spices, baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
  • Beat in eggs and vanilla until well blended.
  • Gradually add in flour while mixing on low speed.
  • Mix until well-blended. Place the remaining white sugar in a small bowl.
  • Form balls of dough measuring 1 inch in diameter, roll in the sugar, and place on an ungreased cookie sheet. Bake for 8-10 minutes or until the edges begin to brown.
  • Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.

PUMPKIN SNICKERDOODLE COOKIES RECIPE



Pumpkin Snickerdoodle Cookies Recipe image

Soft and chewy pumpkin cookies with a sweet, sugary crust.

Provided by Camille

Yield 60

Number Of Ingredients 14

1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pure pumpkin puree
1 large egg
3 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar (for rolling)
1 Tablespoon cinnamon (for rolling)
1/2 teaspoon ground ginger (for rolling)

Steps:

  • Preheat oven to 400 degrees F.
  • Beat together butter, shortening, sugars, pumpkin, and egg.
  • Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
  • Chill dough in the refrigerator for 30-60 minutes.
  • Roll dough into 1-inch balls.
  • In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.
  • Roll dough balls in sugar mixture until completely coated.
  • Place dough balls about 2" apart on ungreased cookie sheet.
  • Bake 7-9 minutes until lightly browned, but still soft.

Nutrition Facts : Servingsize 1 serving, Calories 4879 kcal, Fat 201 g, SaturatedFat 84 g, Cholesterol 419 mg, Sodium 4334 mg, Carbohydrate 723 g, Sugar 379 g, Protein 65 mg

SNICKERDOODLE CHEESECAKE COOKIES



Snickerdoodle Cheesecake Cookies image

Courtesy of Haley Leann from Princeton, TX These little gems are a soft cookie, with the flavors of cinnamon, sugar, and cream cheese. Winners all the way at my house!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons cinnamon, ground
8 ounces cream cheese
4 tablespoons sugar
2 teaspoons vanilla extract

Steps:

  • Mix the Cream Cheese Filling, and set in the fridge for 15 minutes.
  • Heat oven to 400.
  • Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Set to the side.
  • Mix the 1/4 cup and 2 teaspoons of sugar in a small bowl. Set to the side.
  • Shape dough into two (2") balls. Flatten each one.
  • Apply your filling to one flattened ball spooning 1 teaspoon of the filling onto the cookie, or pipe the filling on, using a Zip lock bag with the tip cut.
  • Take the other flattened ball and "sandwich" the two with the filling in the middle.
  • Pinch the edges together (like a ravioli) then gently and slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (You will need to wash off your hands between each cookie, or the dough will start to stick to your hands.).
  • Roll the ball into the cinnamon and sugar mixture, then place on a freezer safe plate.
  • Continue making the cookies until your plate is full.
  • Place the plate in the freezer for about 5 minutes.
  • Remove from the freezer, and place on a parchment lined cookie sheet, about 2" apart.
  • Bake 8-10 minutes, or until set.
  • Remove from cookie sheet, and cool on wire rack.

SNICKERDOODLE SANDWICH COOKIES



Snickerdoodle Sandwich Cookies image

Creamy, cinnamon-spiced frosting sandwiched between two soft snickerdoodles makes for one tasty treat.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h35m

Yield 20

Number Of Ingredients 17

1 sheet Reynolds® Parchment Paper
1 cup butter, softened
1 ¾ cups sugar, divided
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
2 large eggs eggs
1 teaspoon vanilla
3 cups all-purpose flour
½ cup chopped pecans, toasted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅔ cup butter, softened
8 cups powdered sugar, divided, or more as needed
¼ cup milk, plus more as needed
1 teaspoon ground cinnamon
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
  • Beat the butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping the sides of the bowl occasionally. Add the eggs, one at a time, beating after each addition just until combined. Beat in the vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Cover and chill about 1 hour or until the dough is easy to handle.
  • Combine 1/4 cup sugar, cinnamon, and nutmeg in a small bowl.
  • Shape dough into 1 1/2-inch balls. Roll the balls in the sugar mixture to coat. Arrange 2 inches apart on the prepared cookie sheets. Flatten the dough balls slightly.
  • Bake 8 to 10 minutes or until edges are firm and bottoms are very light brown. Let cool on the cookie sheets for 2 minutes. Slide the parchment paper with baked cookies on it to wire racks and let cool completely. Once cooled, slide the parchment paper onto a work surface.
  • Spread Cinnamon Buttercream Frosting onto the flat side of half of the cookies. Top with remaining cookies, flat-sides down.
  • Cinnamon Buttercream Frosting: Beat butter with an electric mixer on medium speed in a large mixing bowl until smooth. Add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk, cinnamon, and vanilla. Gradually beat in 6 cups more powdered sugar. Beat in 2 to 4 teaspoons more milk until the frosting is of spreading consistency.

Nutrition Facts : Calories 498.6 calories, Carbohydrate 82.7 g, Cholesterol 59.5 mg, Fat 18.3 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 10.2 g, Sodium 210.2 mg, Sugar 67 g

SNICKERDOODLE COOKIES



Snickerdoodle Cookies image

Make and share this Snickerdoodle Cookies recipe from Food.com.

Provided by Lubie

Categories     Dessert

Time 24m

Yield 36 cookies

Number Of Ingredients 10

1/2 cup butter (softened)
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Steps:

  • Cream the first four ingredients.
  • In a separate bowl, mix flour, cream of tartar, soda, and salt.
  • Add to creamed mixture.
  • Mix cinnamon and sugar in a small bowl.
  • Shape dough into balls and roll in the cinnamon-sugar mixture.
  • Bake at 400°F for 8-10 minutes.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the cookies will taste. Look for unsalted butter, pure vanilla extract, and cream of tartar.
  • 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. Mix just until the ingredients are combined.
  • Bake the cookies at the right temperature. The ideal temperature for baking snickerdoodles is 375 degrees Fahrenheit.
  • Don't overbake the cookies. The cookies should be baked until they are just set around the edges and still soft in the center.
  • Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from sticking together.

Conclusion:

Snickerdoodles are a classic cookie that is easy to make and always a hit. With their chewy texture, sweet flavor, and cinnamon-sugar coating, they are sure to be a favorite of everyone who tries them. So next time you are looking for a simple and delicious cookie to bake, give snickerdoodles a try. You won't be disappointed.

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