Snickerdoodles Blue Ribbon Recipes

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

GRANDMA RUTH'S SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
• Mix 2 tablespoons white sugar and cinnamon together in a bowl.
• Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

SNICKERDOODLES

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. In a small shallow bowl, blend 2 tsp of cinnamon & 3 tbsp sugar together and set aside.
• 3. In a medium bowl, sift flour, baking soda, cream of tartar & salt together. Using an electric mixer, blend butter, sugar, eggs, and vanilla together. Mix until smooth. Add flour mixture to butter mixture gradually, mixing well to form cookie dough.
• 4. Using a tablespoon, scoop out dough and roll into a ball. Roll in the cinnamon-sugar mixture then place on a cookie sheet. Continue with remainder of the dough placing cookies 1 inch apart on the cookie sheet. These cookies will spread.
• 5. Bake at 375 for 10-12 minutes or until golden brown.
• 6. Remove from oven and cool on a rack before serving.
• 7. These light, buttery cookies are the perfect sweet treat. Make a double batch to share with friends.

SNICKERDOODLES - BLUE RIBBON

Steps:

• Preheat oven to 275°.
• Place butter in mixing bowl, blend in powdered sugar and vanilla.
• Add the flour, a little at a time and mix well.
• Stir in nuts.
• Mix the sugar & cinnamon on a piece of waxed paper.
• Shape the dough into small balls. Roll cookie balls into the sugar-cinnamon mixture and place on an ungreased cookies sheet, 1 inch apart.
• Bake about 30 minutes.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

THE BEST SNICKERDOODLES

Steps:

• 1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
• 2. Add the egg and vanilla and beat until smooth.
• 3. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
• 4. Pour the dry ingredients into the wet ingredients.
• 5. Mix well.
• 6. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
• 7. In a small bowl, combine the sugar with the cinnamon for the topping.
• 8. Take about 2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture.
• 9. Press it onto an ungreased cookie sheet.
• 10. Repeat for the remaining cookies.
• 11. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked but will continue to develop after they are removed from the oven.
• 12. When the cookies have cooled they should be soft and chewy in the middle.