Moms 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.

REAL GERMAN SNICKERDOODLES RECIPE

Steps:

• Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
• Add in the flour, cream of tartar, baking soda and salt. Mix until well combined. Chill the dough in the refrigerator for about one hour.
• Preheat the oven to 350 F. Shape dough by rounded spoonfuls into balls (a small cookie scooper is quite useful for this).
• Mix the remaining sugar and ground cinnamon. Roll the balls into the sugar-cinnamon mixture.
• Bake for about 10 minutes or just until set but not hard. 10 minutes is perfect for my oven but oven temperatures vary so adjust accordingly (between 9-11 minutes should do it). Remove from the cookie sheet while still hot then transfer to a wire rack to cool completely. If not eating right away, place the cookies in airtight containers to retain their soft and chewy goodness.

MOM'S SNICKERDOODLE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Mix together the butter, shortening, sugar, and eggs in a mixing bowl.
• Then add in the flour, baking powder, baking soda, and salt.
• Chill dough for about 30 minutes. Then roll into 1 1/4 inch balls.
• In a separate bowl, mix 2 Tablespoons of sugar with 2 teaspoons of cinnamon. Roll dough balls in a cinnamon mixture.
• Place about 2 inches apart on ungreased cookie sheet.
• Bake 7 to 9 minutes until lightly browned, but still soft.
• Makes about 4 dozen cookies.

GLUTEN FREE SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter and 3/4 cup granulated sugar. Add egg and stir to combine. Add the flour, cream of tartar, baking soda and salt. Mix until completely combined.
• Refrigerate cookie dough for 10 minutes. Shape into 18 balls. Dip each ball in flavored sugar of your choice.
• Place on a parchment lined sheet pan (cookie sheet with raised edges) and gently flatten before baking. Bake for 11-13 minutes. Let cool and serve. Store in air tight container for up to 3 days or freeze for up to 1 month.