Great American Cookies Snickerdoodles Recipes

THE BEST SNICKERDOODLE COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
• Stir in flour, cream of tartar, baking soda, and salt, just until combined.
• In a small bowl, stir together sugar and cinnamon.
• If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

SNICKERDOODLE COOKIES

Steps:

• Cream the butter (at room temperature) and sugar together until fluffy.
• Add the eggs and beat in.
• In a separate bowl, mix together the rest of the ingredients, except those for the coating.
• Add the flour mixutre to the creamed butter and stir until the dough becomes smooth.
• Cover the bowl with clingfilm and put it in the fridge for at least 30 minutes, or up to one day.

SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400°F. Lightly grease cookie sheets.
• Mix butter, sugar and eggs thoroughly with a mixer.
• Sift dry ingredients together.
• Add dry ingredients to the wet ingredients and stir to combine.
• Chill dough for at least an hour.
• Form the dough into balls.
• Roll the dough balls in the cinnamon sugar mixture.
• Place the sugar coated balls on a greased cookie sheet.
• Bake the cookies for 8 to 10 minutes on greased cookie sheet. They will flatten out as they bake.

SNICKERDOODLE - GREAT AMERICAN COOKIE CO. COPYCAT

Steps:

• In a large bowl, cream together the shortening and sugars with an electric mixer on high.
• Add egg, vanilla, salt, baking soda and cream of tartar.
• Mix on high until smooth and well incorporated.
• Add flour and mix well.
• Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
• In a small bowl, combine sugar and cinnamon for topping.
• With your hands, roll the dough into balls about the size of a golf ball.
• Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
• Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).