Recipes for "snickerdoodle cookies"

Preheat the oven to 350 degrees F (175 degrees C).

Beat 1 ¾ cups sugar, butter, eggs, and chai concentrate together in a bowl until light and fluffy. Whisk flour, baking soda, and salt together in another bowl; stir into butter mixture until dough is combined.

Whisk 3 tablespoons sugar and cinnamon together in a small bowl.

Form dough into 1-inch balls; roll each ball in cinnamon sugar to coat and place 2 inches apart on baking sheets.

Bake in the preheated oven until golden, about 10 minutes. Cool on wire racks.

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.

To make the cookies: Beat white sugar, butter, and eggs together in a large 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.

To make the coating: Mix white sugar and cinnamon in a small bowl until well combined.

Shape dough into 2-teaspoon balls; roll in cinnamon-sugar coating until evenly covered. Arrange balls 2 inches apart on prepared baking sheet.

Bake in the preheated oven on the center rack for 7 minutes. Cool on baking sheet for 5 minutes; transfer to a wire rack to cool completely.

Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.

Combine flour, baking powder, salt, and baking soda in a bowl.

Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls.

Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets.

Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Beat 1 1/2 cups sugar, butter, shortening, and eggs together in a large bowl until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl.

Stir flour mixture into butter mixture; add cream cheese and stir until dough is just-combined. Mix cranberries into dough using a wooden spoon. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Whisk 6 tablespoons sugar and cinnamon together in a shallow bowl. Roll cookie dough into 48 equal-size balls and roll each ball in cinnamon sugar; place dough balls 2-inches apart on nonstick baking sheets.

Bake in the preheated oven until lightly browned but still slightly soft in the center, 8 to 10 minutes. Cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.

In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.

Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.

Make the bread: Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix until combined. Add sour cream and vanilla, and mix until combined.

Combine flour and baking powder in a separate bowl. Add to egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.

Make the topping: Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping evenly over the batter in each loaf pan.

Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.

In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.

Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.