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Category : Snickerdoodle

"You know the classic snickerdoodle cookies, these are them in blondie form! It's 1 pan, super easy and incredibly addictive," says Dalkin.

Snickerdoodle Cookie In A Cup
Snickerdoodle Cookie In A Cup

Just follow the steps outlined in the recipe below to create this lovely, cinnamon-y dough, and microwave for about 50 seconds.It will also be soft initially, just like an oven baked cookie, and will firm up and become chewier as it cools.3 tablespoons of all-purpose flour Instructions In a microwave safe mug, melt butter.Add cream of tartar, salt, vanilla and two dashes (shakes) of cinnamon to cup and stir until combined.If you don’t want to use the microwave, try my very popular oven baked single serving chocolate chip cookies.Perfect Single Serving Chocolate Chip Cookies I’d love for you to keep up on my new posts and recipes by clicking on these cute buttons below, or follow me on Facebook and Twitter...

  • May 28, 2022
Eggnog Snickerdoodles Without Cream Of Tartar
Eggnog Snickerdoodles Without Cream Of Tartar

Rum flavored Eggnog Snickerdoodles are rolled in a nutmeg and cinnamon mixture.They’re simple to make, and perfect for holiday parties or serving with a big cup of hot cocoa!Add the egg, rum extract, and eggnog, and mix to combine.Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.In a small bowl, whisk together the ½ cup sugar, cinnamon, and nutmeg.Scoop the dough into one inch balls and roll in the sugar mixture.While the cookies are cooling, whisk together the powdered sugar and enough eggnog to make an icing that is easy to drizzle but not too runny.If you find the dough to be a bit sticky to roll into balls, chill it for 30 minutes first.They’ll continue to bake to perfection while cooling on the cookie sheet.If you don’t have a piping set, then use a Ziploc bag with a small piece of the tip cut off.STORE baked cookies in an airtight container on the counter for up to a week.Place a piece of white bread in the container to help keep the cookies soft.Freeze them for about an hour, once they are frozen place them all in a freezer safe Ziploc bag.Add the egg, rum extract, and eggnog, and mix to combine.Add the flour, salt, baking soda, and nutmeg, and mix until a soft dough forms.In a small bowl, whisk together the ½ cup sugar, cinnamon, and nutmeg.Scoop the dough into one inch balls and roll in the sugar mixture.While the cookies are cooling, whisk together the powdered sugar and enough eggnog to make an icing that is easy to drizzle but not too runny...

  • May 27, 2022
Shortening Or Butter For Snickerdoodles
Shortening Or Butter For Snickerdoodles

If I was at your house and you made a light, flaky pie crust with shortening, I would absolutely eat it and enjoy it.When I saw that Cooks Illustrated requires shortening in their snickerdoodle recipe, I had my doubts.Yes, maybe the cookies would spread just a tiny bit more if they’re made with only butter, but is it significant?To see how big of a difference the shortening would make, I made the recipe both ways and compared.I also froze some of each batch after forming it into balls, then toted in on a 9-hour drive for vacation, then refroze it, then defrosted it and left it in the fridge for a few days until I finally got around to baking it.Shortening: uniform texture; dry; generic; tastes storebought.But, I will certainly be leaving the shortening out of my snickerdoodles (and my pie crust and my biscuits and everything else) in the future.In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and 1½ cups sugar on medium speed until well combined, 1 to 1½ minutes.Scrape down the sides of the bowl, add the eggs, and beat again until combined, about 30 seconds.Add in the dry ingredients and beat at low speed until just combined, about 20 seconds.In a small, shallow bowl, combine the 3 tablespoons sugar and the cinnamon for rolling the dough.Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart.Use a drinking glass with a flat bottom to gently flatten the dough balls to ¾-inch thickness (butter the bottom of the glass before starting, and dip it in sugar between cookies if it begins to stick)...

  • May 27, 2022
Make Snickerdoodle Cookies Without Cream Of Tartar
Make Snickerdoodle Cookies Without Cream Of Tartar

I got a ton of people raving about its strong buttery and cinnamon flavors, as well as its perfectly chewy texture.That is, most people have all the ingredients to make snickerdoodles in their pantry already—butter, sugar, flour, eggs, and the like.So since then, I’ve been working hard to develop a snickerdoodle recipe without cream of tartar.The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance.However, Stella Parks, the main pastry expert at Serious Eats, argues that snickerdoodles don’t necessarily need cream of tartar.Many home cooks wanted to try the snickerdoodle recipe, but couldn’t access baking powder.As a result, these home cooks made their own by mixing together baking soda and cream of tartar.However, Stella argues that a snickerdoodle recipe without cream of tartar is the more authentic, original thing.That being said, if you were to use a snickerdoodle recipe WITH cream of tartar, you’d end up with a different cookie.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.It’s the snickerdoodle recipe in my cookbook, Weeknight Baking, and uses cream of tartar.All you need is flour, baking powder, salt, butter, sugar, eggs, vanilla, and cinnamon!Their high butter ratio means that they keep well for days, making them great for presents sent over the mail and more.You need 2 Tablespoons ground cinnamon to make this snickerdoodle recipe without cream of tartar.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.In fact, you can omit it completely and make plain old chewy sugar cookies instead!And if you’re feeling creative and want to do some experimenting, check out my cookbook, Weeknight Baking.You need 2 and ⅓ cups all-purpose flour to make this snickerdoodle recipe without cream of tartar.I rarely bake with those types of flour replacements because they’re expensive and my household is fortunate not to have any gluten restrictions.However, if you replace the flour in this recipe with any gluten-free alternatives, please leave a comment so I can update this post accordingly!You need 1 teaspoon baking powder to make this snickerdoodle recipe without cream of tartar.It makes an equally delicious snickerdoodle cookie but with baking soda and cream of tartar instead.In general, my specialty lies in creating baking recipes with conventional ingredients.So if you replace the egg in this recipe with any of the options I provided, please leave a comment so I can update this post accordingly!Whisk together the granulated sugar for the topping and the ground cinnamon in a shallow bowl.First, cream the butter and sugars, then add the egg, vanilla, and dry ingredients.Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.First, test the baking powder by adding a pinch of it to a bowl of hot water.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.That is, you didn’t increase decrease the amount of sugar (a lot of folks do this because they are worried about their health or think that the recipe will be too sweet) or use an egg substitute?If you reduce the sugar, the cookies won’t spread in the same way and will stay puffy.Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy.Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.If you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give them a quick whisk in their bags or containers first before scooping into the measuring cup.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Use the video player below to watch my Instagram Story tutorial on how to make snickerdoodles without cream of tartar!The circles underneath my bio indicate saved Instagram Story highlights for various recipes.Snickerdoodle Recipe Without Cream of Tartar Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 12 mins 4.94 from 45 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Dough 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour.1 cup (8 ounces or 227 grams) unsalted butter, at room temperature.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Without Cream of Tartar Prep the oven and pans.Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.Reduce the mixer to low and add the egg and vanilla and beat until just combined.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.Notes Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers...

  • May 27, 2022
Snickerdoodle Cookie With Hershey Kiss
Snickerdoodle Cookie With Hershey Kiss

Soft and fluffy snickerdoodle kiss cookies!A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!Another classic that we have to watch multiple times a season… The Santa Clause.They’re a fun mashup of two classic holiday cookies which basically means they’re really awesome.Light and flavorful cookies that are dangerously delicious and truly irresistible.A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!Prep Time 5 mins Cook Time 12 mins Servings: 3 dozen, plus Ingredients Cookies: 1 C unsalted butter softened.40-50 Hershey Kisses Instructions In a large bowl or stand mixer, cream together butter and sugars.Mix in one cup of flour at a time, increasing speed after each addition.Add 1/3 cup sugar and 1 teaspoon of cinnamon to a small bowl.Carefully remove wrappers from chocolate kisses and set aside on a place.Roll each ball in prepared cinnamon and sugar mixture.Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set...

  • May 27, 2022
How Do You Make Snickerdoodle Cookies Without Cream Of Tartar
How Do You Make Snickerdoodle Cookies Without Cream Of Tartar

I got a ton of people raving about its strong buttery and cinnamon flavors, as well as its perfectly chewy texture.That is, most people have all the ingredients to make snickerdoodles in their pantry already—butter, sugar, flour, eggs, and the like.So since then, I’ve been working hard to develop a snickerdoodle recipe without cream of tartar.The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance.However, Stella Parks, the main pastry expert at Serious Eats, argues that snickerdoodles don’t necessarily need cream of tartar.Many home cooks wanted to try the snickerdoodle recipe, but couldn’t access baking powder.As a result, these home cooks made their own by mixing together baking soda and cream of tartar.However, Stella argues that a snickerdoodle recipe without cream of tartar is the more authentic, original thing.That being said, if you were to use a snickerdoodle recipe WITH cream of tartar, you’d end up with a different cookie.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.All you need is flour, baking powder, salt, butter, sugar, eggs, vanilla, and cinnamon!Their high butter ratio means that they keep well for days, making them great for presents sent over the mail and more.Now that I’ve convinced you to make these snickerdoodles, here’s your shopping list for the recipe:.You need 2 Tablespoons ground cinnamon to make this snickerdoodle recipe without cream of tartar.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.In fact, you can omit it completely and make plain old chewy sugar cookies instead!And if you’re feeling creative and want to do some experimenting, check out my cookbook, Weeknight Baking.You need 2 and ⅓ cups all-purpose flour to make this snickerdoodle recipe without cream of tartar.I rarely bake with those types of flour replacements because they’re expensive and my household is fortunate not to have any gluten restrictions.However, if you replace the flour in this recipe with any gluten-free alternatives, please leave a comment so I can update this post accordingly!You need 1 teaspoon baking powder to make this snickerdoodle recipe without cream of tartar.It makes an equally delicious snickerdoodle cookie but with baking soda and cream of tartar instead.In general, my specialty lies in creating baking recipes with conventional ingredients.So if you replace the egg in this recipe with any of the options I provided, please leave a comment so I can update this post accordingly!Whisk together the granulated sugar for the topping and the ground cinnamon in a shallow bowl.First, cream the butter and sugars, then add the egg, vanilla, and dry ingredients.Once the cookie dough balls have been formed, roll each one in the bowl with the cinnamon sugar topping.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.First, test the baking powder by adding a pinch of it to a bowl of hot water.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.That is, you didn’t increase decrease the amount of sugar (a lot of folks do this because they are worried about their health or think that the recipe will be too sweet) or use an egg substitute?If you reduce the sugar, the cookies won’t spread in the same way and will stay puffy.Specifically: if you pack a heavy cup of flour, your cookies will come out too puffy.Use a butter knife or bench scraper to level off the mound so that the ingredient is flush with the top edges of the measuring cup.If you’re measuring a dry ingredient that has a tendency to clump or get packed down (like flour, confectioners’ sugar, or cocoa powder), give them a quick whisk in their bags or containers first before scooping into the measuring cup.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.The aluminum foil will prevent the cookies from absorbing any other flavors or odors in the freezer.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.Use the video player below to watch my Instagram Story tutorial on how to make snickerdoodles without cream of tartar!The circles underneath my bio indicate saved Instagram Story highlights for various recipes.Snickerdoodle Recipe Without Cream of Tartar Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 12 mins 4.94 from 45 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Dough 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour.1 cup (8 ounces or 227 grams) unsalted butter, at room temperature.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Without Cream of Tartar Prep the oven and pans.Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.Reduce the mixer to low and add the egg and vanilla and beat until just combined.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.Notes Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers...

  • May 26, 2022
How To Make Snickerdoodles Without Shortening
How To Make Snickerdoodles Without Shortening

I chilled it for a couple of hours and still found it on the dry side and more difficult to roll into balls than it should have been.I ate the first while it was still warm and wanted to pretend I didn’t detect a floury taste.What I gleaned from other recipes is that this WOULD have been a first rate cookie with the simple addition of a half cup of shortening...

  • May 26, 2022
How To Make A Snickerdoodle Protein Shake
How To Make A Snickerdoodle Protein Shake

I've enjoyed experimenting with fun combos to keep that ol' boring protein shake exciting and yummy.I got this recipe from a friend I am doing a fitness challenge with a tweaked it a little to my liking.I can whip this up in my Blendtec in seconds and have a satisfying and delicious meal with zero cooking, chopping, or waiting.Speaking of kids - we have a shake just for them coming up later this week, so stay tuned.If you try this Snickerdoodle protein shake recipe, please come back and let me know just how much you love it.My favorite protein powders are BSN Syntha 6 and Shakeology.Shakeology is pricy, but includes lots of super foods that Syntha 6 doesn't.4.78 from 9 votes Print Prep Time: 5 minutes Cook Time: 1 minute Total Time: 6 minutes Servings: 1 serving Calories: 336 kcal Author: Kadee & Desarae Ingredients ▢ 1 scoop vanilla protein powder.▢ 1 teaspoon vanilla extract Instructions Add ingredients to blender in order listed...

  • May 26, 2022
Can Snickerdoodle Cookie Dough Be Frozen
Can Snickerdoodle Cookie Dough Be Frozen

These easy one-bowl, no-chill Snickerdoodles are crispy around the edges, soft and chewy at the centers, and so so good.Crispy around the edges, soft and chewy at the centers, spicy-sweet, and totally perfect snickerdoodles.And if you don’t know exactly what a snickerdoodle cookie is or have never tried one before (no shame, I’d never had one till I was in college), I am so excited for you because now you get to try one for the first time.Cream of tartar, which you get as a byproduct of winemaking, gives the cookies a soft and chewy texture and signature tangy flavor.In this recipe, it’s really important to measure your flour either by weight or the spoon and sweep method (stir flour in its container to fluff it up, spoon it into your measuring cup, and sweep the excess off with the flat of a knife).During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven.During the summer, make sure not to let your butter get too warm on the counter before using as it can cause your cookies to spread too much in the oven.It also acts as a leavener when combined with baking soda, so omitting it can change the texture of your finished product.But as you eat it, you’ll notice that it also has a slightly tangy flavor that is *so* good.Cookies can be eaten frozen right out of the freezer or set on the counter for about 15 minutes to defrost.To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid.5 from 6 votes Print Pin Prep Time: 10 minutes Cook Time: 8 minutes Cooling Time: 5 minutes Total Time: 23 minutes Servings (Hover or Click to Change Yield): 24 small cookies Calories: 96 kcal Author: Tracy Ingredients Special Equipment ▢ Handheld electric mixer optional but helpful Cinnamon Sugar ▢ 2 tablespoons ( 25g ) granulated sugar.▢ 2 teaspoons ground cinnamon Snickerdoodles ▢ ¼ cup ( 2oz ) salted butter softened*.▢ 1 ½ cups ( 180g ) all-purpose flour measured by weight or using the spoon and sweep method*.Roll in cinnamon sugar mixture and place on baking sheets.Bake sheets one at a time for 8 to 10 minutes, until cookie tops are cracked and just set.Notes Cookies will stay fresh in an airtight container at room temperature for 4 to 5 days or in the freezer for up to 2 months.For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).To Freeze Dough: After rolling cookie dough balls in cinnamon sugar, place them on a plate or small baking sheet that will fit in your freezer and freeze until solid.This post may contain affiliate links, which means I receive a small commission if you make a purchase using them...

  • May 26, 2022
How To Make Snickerdoodles Without Eggs
How To Make Snickerdoodles Without Eggs

I’ve been so busy with the summer and lacrosse tournaments, travel, kids and really a lot of laziness.I am allergic to eggs and I don’t like making things I can’t eat.My mom discovered I was allergic to eggs when I was around 6 months old- so 40 years ago.When I was young I really just stuck to Dairy Queen ice cream, Oreos, and Chips Ahoy, and M&Ms for any sweet treats.My husband proclaimed, “I like these better than the eggless chocolate chip cookies!” This is huge since my chocolate chip cookie recipe is ranked one of the top in Google and they are DELICIOUS!Anyway, the hand mixer I linked to above is one I got for a wedding gift over twenty years ago and it’s still going strong and I bake A LOT!There are so many recipes I find that are egg free, I click on it and it has all these weird ingredients that I don’t have and probably never use.I’ve cleaned out my cabinets several times and found some of these things with expiration dates over 2 years ago!I keep all my recipes with ingredients that you normally have and that you don’t have to buy from a specialty store.Your butter will need to be room temperature before you start so make sure you set it out earlier in the day.Add flour, baking powder and cinnamon to a bowl.Add vanilla, water and oil to butter and sugar mixture and beat until combined.To make topping, combine sugar and cinnamon in a small bowl.If you like searching for things on Pinterest, make sure to follow that board to get all kinds of dessert recipes.I also started an Egg Free Dessert Facebook page.Prep Time 10 minutes Cook Time 11 minutes Servings 24 Cookies Author Holly- Keeping Life Sane Ingredients 2 cups flour.Add flour, baking powder and cinnamon to a bowl.Add vanilla, water and oil to butter and sugar mixture and beat until combined.To make topping, combine sugar and cinnamon in a small bowl.Make dough into 1 inch balls and roll in sugar and cinnamon mixture until coated...

  • May 25, 2022
How To Make Snickerdoodle Blondies
How To Make Snickerdoodle Blondies

Chewy cinnamon blondie brownie bars with a cinnamon-sugar topping.I swear the second Thanksgiving was over I started seeing tons of photos of Christmas trees being put up or purchased.Sticking with our yearly tradition, we put up our tree this past weekend!I feel like I must have jinxed myself with our tree this year by talking about and dreaming of a huge tree because, what would be our luck but to put it up and find out that an entire row of lights aren’t working.So, I combined my favorite snickerdoodle cookie with my go to blondie bar into one incredible seasonal dessert.Line a 9x13 inch baking pan with parchment paper.Lightly grease exposed pan and parchment paper.In a large bowl or stand mixer, cream together butter and sugars.Lightly grease hands, press mixture into an even layer in prepared baking pan...

  • May 25, 2022
Classic Snickerdoodle Recipe Without Shortening
Classic Snickerdoodle Recipe Without Shortening

After an insane amount of trials and errors, I can now say that this is the most AMAZING homemade snickerdoodles recipe from scratch.They have the texture of soft sugar cookies but instead of vanilla, they are packed with CINNAMON flavor.This CHEWY snickerdoodle recipe requires basic ingredients that I bet you already have in your pantry.OLD FASHIONED snickerdoodles are the perfect Christmas cookies and their flavor makes it great for Fall and Thanksgiving parties too.To be honest, NOTHING can replace the flavor of cream of tartar but I have shared an alternative and lots of other tips below….Based on my research, that’s what gives these cookies a bit of a tangy flavor and chewy texture.Add flour, baking soda, cream of tartar, cinnamon powder, salt and mix until just combined.Yes, it is highly recommended to give the perfect texture and flavor BUT you can also use cream of tartar substitute to get similar results (e.g...

  • May 25, 2022
Snickerdoodle Cookie Apple Pie Recipe
Snickerdoodle Cookie Apple Pie Recipe

This cookie has a crispy outside with soft and chewy inside, including that apple pie flavor in every bite!I used Granny Smith apples for the recipe because they remain firm when baking.They won’t turn to mush and they tend to retain their shape when baked.Just like with any cookie recipe, begin by beating the butter and sugar until it’s creamed.Once that’s all mixed together, turn the mixer on low and add in all of the dry ingredients.Make a well in the center of each dough ball and add a heaping teaspoon of the apple mixture inside.Roll each of the stuffed balls of dough into the cinnamon-sugar mixture and place 2 inches apart on parchment-lined baking sheets.In addition, I have noticed that adding the cinnamon sugar right before baking makes a more flavorful cookie.Set the cookie sheet in the freezer just until the dough is cold, about two hours.A day before you are ready to bake the cookies, take them out of the freezer and place them in the refrigerator overnight...

  • May 24, 2022
Snickerdoodle Peanut Butter Chocolate Chex Mix Bars
Snickerdoodle Peanut Butter Chocolate Chex Mix Bars

The mix is then pressed into bars or cups and topped with a thick layer of sweet chocolate.They’re the perfect sweet treat for your Thanksgiving dessert table, yet equally great for Christmas and holiday gifting too!The cozy comfort foods, the sweet and easy desserts, and even sharing some homemade cheesy snacks.I’m holding back on Christmas talk for now, but I feel like it will be coming a bit earlier this year.Growing up Chex mix was our special Christmas Eve treat, and it was always made savory, never sweet.Years back, I made a version of these bars and really fell in love with the salty, sweet combination.The peanut butter combined with the sweet cinnamon…the classic flavor within a snickerdoodle cookie, is really the perfect pairing.The peanut butter creates the chewiest bar, but that cinnamon sugar and chocolate coating are what really seal the deal.It’s a mix of Chex cereals, pretzels, and salted nuts, blended with butter and cinnamon sugar (the snickerdoodle component).Once the Chex mix is toasted, toss it with the peanut mixture, then spread everything out in a baking dish.Bother versions are just as delicious, but the cups make for a nice handheld dessert!There are so many deliciously sweet flavors throughout these bars….sweet cinnamon, nutty peanut butter, salty pretzels, and chocolate.Lastly, if you make these Snickerdoodle Peanut Butter Chocolate Chex Mix Bars, be sure to leave a comment and/or give this recipe a rating! ...

  • May 24, 2022
How To Make Snickerdoodle Seasoning
How To Make Snickerdoodle Seasoning

They’re perfect year-round, especially cozied up with a warm cup of tea… or coffee…or spiced hot buttered rum… or you know what?If you haven’t tried a rich, buttery, sugar cookie with wine, prepare for a wonderful combination.They’re soft, light, and have a bit of tang from their classic cream of tartar ingredient.The real mark of a snickerdoodle cookie is that they are rolled in a sweet blend of cinnamon sugar.The nutmeg adds a lovely warm spice that’s a bit nutty, and the cardamom brings in a pinch of citrus and herbal flavor.– that classic sugar cookie tang then the usual suspects: eggs, vanilla extract, baking soda, and salt.For the lovely spice mixture, we’ve covered that: sugar, cinnamon, cardamom, and nutmeg!As many delicious things start, you’ll begin creaming together the room temperature butter, vegetable oil, and sugars.It’s not super required, but I like to chill them because it results in a fluffier (i.e...

  • May 21, 2022
How Did Snickerdoodle Cookies Get Their Name
How Did Snickerdoodle Cookies Get Their Name

My first — very uneducated — guess was it had a common origin with another sweet treat — Snickers, a candy bar I adore.(Side note: My little brother and I got in huge trouble when we were young kids after we stole Snickers and Milky Ways from my diabetic grandmother and ate them in her bathroom.We learned a big lesson that day: Never dispose of the evidence — wrappers — in your victim’s wastebasket.).The dictionary suggested the word could be a compound of “snicker” (“a smothered laugh; a snigger”) and “doodle” (“a silly or foolish fellow; a noodle”) which left me more confused than before.Their name may be a corruption of the German word ‘Schneckennudeln,’ which translates roughly as ‘crinkly noodles.“Good snickerdoodles are light and pillowy, with a sweet tangy overall flavor, and a glistening cinnamon crust.My wife makes great snickerdoodles from the Better Homes & Gardens cookbook — all you need is butter, sugar, baking soda cream of tartar, an egg, vanilla, flour, cinnamon and an appetite.If you think you have the best (or even a decent) snickerdoodle recipe, please bring a plate of the heavenly cookies by our office at 400 West Sunnyside in Idaho Falls, and we will eat them gone...

  • May 21, 2022
Snickerdoodle Muffins Taste Of Home
Snickerdoodle Muffins Taste Of Home

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened.You can store muffins for up to three days at room temperature or for three months in the freezer...

  • May 20, 2022
Snickerdoodle With Hershey Kiss Recipe
Snickerdoodle With Hershey Kiss Recipe

A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!Another classic that we have to watch multiple times a season… The Santa Clause.They’re a fun mashup of two classic holiday cookies which basically means they’re really awesome.Soft and fluffy snickerdoodle kiss cookies!Light and flavorful cookies that are dangerously delicious and truly irresistible.A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!Prep Time 5 mins Cook Time 12 mins Servings: 3 dozen, plus Ingredients Cookies: 1 C unsalted butter softened.40-50 Hershey Kisses Instructions In a large bowl or stand mixer, cream together butter and sugars.Mix in one cup of flour at a time, increasing speed after each addition.Add 1/3 cup sugar and 1 teaspoon of cinnamon to a small bowl.Carefully remove wrappers from chocolate kisses and set aside on a place.Roll each ball in prepared cinnamon and sugar mixture.Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set...

  • May 19, 2022
How To Make Snickerdoodle Brownies
How To Make Snickerdoodle Brownies

Subtly tangy, topped off with a generous shower of cinnamon and sugar, a tender, melt-in-your-mouth cookie crumb, I think you’re going to love these.Most of the ingredients we’re using are pretty standard ones you’ll be familiar with if you’ve made any of my other bar or cookie recipes.We’re also melting our butter, which not only makes it easy to stir our batter together by hand (no mixer required), but also makes these snickerdoodle blondies especially soft and chewy and infuses every molecule with buttery flavor.As with many of my recipes, I opt to use unsalted butter and add salt so that we have full control over the flavor.This ingredient provides a signature tang that makes these taste like actual snickerdoodles and not just sugar cookie bars.Butter that is too hot will melt your sugar, and you could end up with a greasy dough that doesn’t bake properly in the oven.Snickerdoodle blondies should be stored at room temperature in an airtight container.Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!4.8 from 120 votes Print Pin Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 24 squares Calories: 199 kcal Author: Sam Merritt Ingredients ▢ 1 cup unsalted butter melted and cooled until no longer warm to the touch (227g).▢ 1 ½ teaspoon ground cinnamon Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C).In a separate bowl, combine flour, baking powder, cream of tartar and salt.Bake on 350F (175C) for 25-28 minutes or toothpick inserted in center comes out clean or with moist crumbs (not wet batter).*This recipe was originally published in May of 2014 and has been updated to add more notes, a step-by-step video, a splash of vanilla extract, and new photos.Feel free to entertain yourself with some examples of my early photography from the original post...

  • May 18, 2022
Best Snickerdoodle Cookies Near Me
Best Snickerdoodle Cookies Near Me

I made this snickerdoodle cookie recipe 30 years ago and it is still the best I have ever tasted.This is an important step as the butter coats the sugar crystals and creates a smooth texture.It gives it the signature tangy flavor and chewy texture.This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.Bake just until the edges begin to become a light golden color.These snickerdoodle cookies need to be soft and chewy so watch carefully.MJ's Top Secret Chocolate Chip Cookies.The popular cinnamon-sugar soft and chewy sugar cookie recipe.1 teaspoon Salt Cinnamon-Sugar Mixture: ¼ cup Sugar.1 ½ Tablespoons Cinnamon Instructions Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.Stir in flour, cream of tartar, baking soda, and salt, just until combined.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.I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! ...

  • May 18, 2022
Recipe For Snickerdoodle Cookies Using Cake Mix
Recipe For Snickerdoodle Cookies Using Cake Mix

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  • May 17, 2022
What To Do If Snickerdoodle Dough Is Too Sticky
What To Do If Snickerdoodle Dough Is Too Sticky

If you click one of these links and make a purchase, I may earn a commission at no additional cost to you.Something that many people will eventually come to learn is that baking is a precise balance of measurements.From there, once you know what is causing your cookie dough to act the way it is, you can then begin moving to fix the issue.This all starts with one thing: understanding what went wrong to make the cookie dough sticky.Cookie dough that is particularly heavy in either butter and/or egg is extremely prone to this problem as both butter and eggs need to be kept in a cold environment if you want them to work well with the rest of the ingredients in the cookie dough.If you cannot spare the time to leave the dough in the fridge for a long period of time or if you need to make the cookies by a particular deadline, then there is one last option that you can consider once you have left the dough in the fridge for as long as you can allow.As a last resort, you can add a very fine dusting of flour to the outside of the dough to make it easier for you to handle...

  • May 17, 2022
What Does A Snickerdoodle Taste Like
What Does A Snickerdoodle Taste Like

When I wrote my cookbook, Weeknight Baking, my goal was to build a collection of recipes that were timeless.I avoided baked goods with trendy flavors like spirulina or activated charcoal.I figured that was these were the types of baked goods that people were craving at home on a weeknight.Meanwhile, Stella Parks, one of my all-time baking heroes, writes in her cookbook that snickerdoodles evolved from a popular cinnamon-scented cake recipe called the “snip doodle”.A classic snickerdoodle should taste like a sugar cookie, but a little bit tangier from the cream of tartar.When developing the snickerdoodle recipe for Weeknight Baking, I had the brilliant idea to swap out the cinnamon for other spices.When measuring out the cinnamon for the snickerdoodle topping, you might be shocked by how much it is and be tempted to the scale the quantity back before even trying it.I’ve already talked about how snickerdoodles are basically just sugar cookies that use cream of tartar instead of traditional baking powder.Snickerdoodle recipes were used in national advertisements for Cleveland Baking Powder as early as 1891.Store cream of tartar in a cool, dry place and always give it a quick look and a sniff before using it.In addition to flavor, using cream of tartar gives snickerdoodles their signature appearance with pronounced cracks and crags on the surface of each cookie.It’s worth sourcing the stuff (it’s available at most supermarkets in the herbs section), especially since it pretty much keeps indefinitely in the pantry.In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies.In theory, you can substitute the cream of tartar with other ingredients like baking powder, lemon, and vinegar.That being said, I did have a handful of Instagram followers and Patreon supporters who substituted the cream of tartar with its equivalent in lemon juice and/or vinegar.When making snickerdoodles, I like to use on high-quality butter to stand up to the strong cinnamon sugar flavor.Not to mention that this cookie recipe uses a fair amount of butter too—as a result, you can really taste it!First, cream the butter and sugar together until light and fluffy, then add the eggs, vanilla, and finally, the dry ingredients.Each cookie will need to be rolled in the cinnamon sugar snickerdoodle topping before baking.Roll the Cookie Dough Balls in the Snickerdoodle Cinnamon Sugar Topping (Work Time: <5 minutes).Once the cookie dough balls have been formed, roll each one in a shallow bowl with the cinnamon sugar topping.This is to encourage the leaveners to activate really quickly, puffing the centers of the cookies as they bake.When pulled out of the oven, the centers then fall, giving each snickerdoodle cookie its signature crispy edges.When ready to bake, you’ll need to roll the cookie dough balls in the snickerdoodle topping.I love freezing baked snickerdoodle cookies and snacking on them (while still cold from the freezer!).For softer cookies, thaw them overnight in the refrigerator, then for a few hours at room temperature before serving.First, test the cream of tartar by adding a pinch to a bowl of hot water.Figure out if it’s your baking soda by pinching a small amount into a bowl and adding a splash of vinegar.Hang the thermometer on one of the center oven racks to monitor the temperature inside.To wit—many years ago, when I still lived in San Francisco, I rented an apartment with a faulty oven.The residual heat from the pan will continue to bake the cookies to the perfect texture.The pan will continue to bake them even after you pull them out of the oven, leading to hard and overdone cookies.I think their craggy surfaces are beautiful, and I love the way that their cracks hold cinnamon sugar.½ cup (4 ounces or 114 grams) unsalted butter, at room temperature.I like to save the leftovers in an airtight container to sprinkle on my breakfast oatmeal and toast throughout the rest of the week—I wouldn’t keep it any longer than that though (because I mean… you did roll raw cookie dough in the stuff, lol).I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers.My Best Snickerdoodle Cookie Recipe Author: Michelle Lopez yield: 20 cookies Prep Time: 5 mins Work Time: 15 mins Bake Time: 10 mins 5 from 33 votes PRINT Ingredients For the Snickerdoodle Topping ¼ cup (1.75 ounces or 50 grams) granulated sugar.2 Tablespoons ground cinnamon For the Snickerdoodle Cookie Dough 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour.2 teaspoons pure vanilla extract Instructions For the Snickerdoodle Cookies Prep the oven and pans.Whisk together ¼ cup (1.75 ounces) granulated sugar and the ground cinnamon in a shallow bowl.In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment , combine the sugar and butter.Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.With the mixer on low, gradually add the dry ingredients and beat until just combined.Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.Place the coated cookies at least 3 inches apart on the prepared sheet pans.Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey.The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days...

  • May 17, 2022
Are Sugar Cookies The Same As Snickerdoodles
Are Sugar Cookies The Same As Snickerdoodles

If you think a snickerdoodle is just a sugar cookie rolled in cinnamon, you've been wrong your whole life -- but don't worry, we're here to clear things up.You might think this sounds like an odd thing to put in your dessert, but it's the age-old secret to those snickerdoodle cookies you love so much.There are two things that can be attributed to the cream of tartar in snickerdoodles: the signature 'tang,' and the perfect chewiness...

  • May 17, 2022
When Was The Snickerdoodle Cookie Invented
When Was The Snickerdoodle Cookie Invented

The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet, James Whitcomb Riley.In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sweets, drinks, etc.For example, General Mills created a snickerdoodle flavored Chex Mix Muddy Buddies to their snack line.[7] In addition to a snickerdoodle latte, Nestlé Coffee-Mate introduced their take on the cookie in the form of a coffee creamer...

  • May 15, 2022