Snickerdoodles With A Kiss Recipes

KETO SNICKERDOODLES (5 INGREDIENTS!)

Steps:

• In a large mixing bowl, combine your almond butter, brown sugar substitute, baking soda, egg and cinnamon and mix well. Cover and refrigerate for 30 minutes.
• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. In a small bowl, combine your cinnamon and sweetener.
• Remove the cookie dough from the fridge. Using your hands, form 12 small balls of dough. Roll each ball of dough in the cinnamon/sweetener mixture until completely covered. Place the covered balls of dough on the lined tray and press each ball into a circular shape. Press down on each cookie with a fork, in a criss-cross shape.
• Bake the cookies for 10-12 minutes, or until just done. Remove from the oven and allow to cool completely.

SNICKERDOODLE KISS COOKIES

Steps:

• Preheat the oven to 350 F.
• In a medium-sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
• In a large mixing bowl, using an electric mixer beat the butter and white and brown sugar until light and fluffy. Then add the vanilla, egg, and cookie butter and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time.
• Cover and chill the dough for 15-30 minutes.
• Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Place on a plate and into the freezer for 5-10 min. This will keep them chunkier and from spreading. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
• Let them cool and gently press the chocolate kisses into the center of the warm cookie.

SNICKERDOODLES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. 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.

SNICKERDOODLES WITH A KISS RECIPE

Steps:

• Make Cinnamon Muffin Melt Mix™ according to Snickerdoodles cookie recipe on the box.Place a Hershey kiss in the middle of the cookie as soon as they come out of the oven.

SNICKERDOODLES WITH A KISS

Steps:

• 1. 1. Preheat oven to 350F. 2. Sift together flour, baking powder and salt; set aside (if you have a stand mixer, you can do the sifting while the butter and sugar are beating) . Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. 3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 40(1 inch) balls ) ; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. 4. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. 5. Top with Hershey kisses as soon as they come out of the oven.

CHOCOLATE CHIP SNICKERDOODLES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
• Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips.
• Place remaining 1/3 cup sugar and cinnamon in a small bowl and stir.
• Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2" apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
• Store in an airtight container for up to 3 days or freeze for up to 1 month.

SNICKERDOODLE KISS COOKIES

Steps:

• In a large bowl or stand mixer, cream together butter and sugars. Beat until light and fluffy. Scrape bowl as needed. Mix in one egg at a time, followed by vanilla. Add salt, cinnamon and baking powder. Mix in one cup of flour at a time, increasing speed after each addition. Mix until no streaks remain. Chill dough for 1-2 hours or until dough is firm but manageable.
• Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
• Add 1/3 cup sugar and 1 teaspoon of cinnamon to a small bowl. Stir to combine.
• Carefully remove wrappers from chocolate kisses and set aside on a place. This may be done in small batches.
• Using a small cookie scoop, scoop heaping balls of dough. Shape into smooth 1-inch balls. Roll each ball in prepared cinnamon and sugar mixture. Space 2-inches apart on prepared baking sheet. Bake for 12 minutes. Immediately press unwrapped chocolate into each cookie. Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set.
• Store cookies in an airtight container.