Snickerdoodle Cookie Thins Recipes

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THE BEST SNICKERDOODLE COOKIE RECIPE



The Best Snickerdoodle Cookie Recipe image

The Best Snickerdoodle Cookie Recipe. Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!

Provided by Modern Honey

Categories     Dessert

Time 25m

Number Of Ingredients 10

1 cup Unsalted Butter ((softened))
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1 teaspoon Salt
1/4 cup Sugar
1 1/2 Tablespoons Cinnamon

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 SKILLET COOKIE



Snickerdoodle Skillet Cookie image

The way we get this giant snickerdoodle to crack on top is to make one big ball of dough, roll it in cinnamon sugar and then put the whole thing in a cast-iron skillet without pressing it down. It spreads as it bakes, making the signature crack in the center while the sugar on the bottom caramelizes into an irresistible crust.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter
2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon fine salt
1 cup plus 2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 large egg
2 teaspoons ground cinnamon

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
  • Whisk the flour, baking soda, cream of tartar and salt together in a medium bowl. Vigorously whisk 1 cup of the granulated sugar, brown sugar and egg together in a large bowl. Whisk in the melted butter. (Do not wipe out the skillet.)
  • Add the flour mixture and continue whisking until the dough comes together. Let the dough and buttered skillet rest, separately, in a cool place for 30 minutes. (This allows the dough to firm up and the skillet to cool.)
  • Mix together the remaining 2 tablespoons granulated sugar and the cinnamon in a large bowl. Shape the dough into a large ball and gently roll it in the sugar mixture until evenly coated.
  • Place the dough ball in the center of the prepared skillet. Bake until the sides are browned, the center is still soft, and the surface of the cookie cracks, about 35 minutes, rotating once halfway through. Cool on a wire rack at least 15 minutes. Cut into wedges and serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days.

SNICKERDOODLES



Snickerdoodles image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon ground cinnamon

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.

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