Recipes for "snickerdoodles"

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.

In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

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.

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

In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.

Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Preheat the oven to 400 degrees F (205 degrees C).

Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.

Roll the dough into the size of small walnuts.

Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.

Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don't burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.

In a medium mixing bowl, start assembling the cookie dough. Whisk together the flour, cream of tartar, pumpkin pie spice, baking soda, and salt.

Simply Recipes / Mark Beahm

In a large mixing bowl, whisk together the melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until fully combined and smooth.

Simply Recipes / Mark Beahm

Fold the dry ingredients into the wet ingredients with a wide rubber spatula until just incorporated and no dry streaks of flour remain. At this point, the dough will seem soft.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. The dough can be stored in the refrigerator for up to 3 days. Chilling the dough makes it easier to scoop and shape and improves the flavor and texture of the cookies.

Arrange racks in the bottom and top third of the oven. Line 2 baking sheets with parchment paper.

In a shallow bowl, whisk together the granulated sugar and the pumpkin pie spice.

Simply Recipes / Mark Beahm

Use a 1 1/2 tablespoon cookie scoop or a heaping tablespoon to portion the cookie dough. You should get about 24 cookies.

Roll each scoop of cookie dough in the palms of your hand to round out and smooth it. Drop it into the sugar mixture, rolling around to coat.

Evenly space 12 cookies on each baking sheet, about 3 inches apart.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place a pan on each rack in the oven and bake for 11 to 12 minutes, rotating the pans from top to bottom and back to front halfway through. The edges of the cookies will be set and the tops will look puffed and cracked.

Simply Recipes / Mark Beahm

Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Gather all ingredients.

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

Make cookies: Beat sugar, butter, shortening, eggs, and vanilla in a large bowl until smooth and creamy.

Whisk flour, cream of tartar, baking soda, and salt together in a separate bowl. Gradually mix dry ingredients mixture into the wet ingredients just until combined.

Shape dough into walnut-sized balls.

Make cinnamon-sugar: Combine sugar and cinnamon in a small bowl or zip-top plastic bag.

Place dough balls in cinnamon-sugar and roll or shake until coated. Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until set but not too hard, 8 to 10 minutes, switching racks halfway through.

Remove from the oven and immediately transfer to wire racks to cool.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.

In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Preheat oven to 400 degrees F (205 degrees C).

Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.

Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

Make the cookies: Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl.

Beat shortening and both sugars together in a bowl with an electric mixer until light and fluffy. Stir in pumpkin purée, then beat in eggs and vanilla. Gradually stir in flour mixture until just combined. Cover and refrigerate until chilled, at least 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Make the topping: Whisk sugar, cinnamon, and allspice together in a small bowl.

Remove dough from the refrigerator and roll into 1-inch balls. Roll balls in topping and place 2 inches apart on the prepared baking sheets. Flatten each ball slightly with a flat-bottomed glass.

Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.

Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.

Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.

Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.

Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.

Stir cinnamon and sugar together in a shallow bowl or plate.

Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.

Bake in preheated oven until browned, 10 to 12 minutes.

Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.

If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

Combine rhubarb and 1 1/2 teaspoons sugar in a large bowl; toss to combine. Allow to sit for at least 30 minutes or until rhubarb begins to release its juices.

Drain accumulated juice from rhubarb; discard juice. Add cornstarch to rhubarb and toss until thoroughly coated. Set aside.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment.

Beat butter and 3/4 cup sugar together in a large bowl until fluffy, about 5 minutes. Add in egg and vanilla and beat for another 3 minutes. Add in flour, cream of tartar, baking soda, salt, and nutmeg and mix until just combined. Fold in rhubarb.

In a small bowl, mix together 3 tablespoons sugar and cinnamon.

Scoop out 1 1/2 tablespoons dough, roll into a ball, and roll ball in cinnamon sugar until thoroughly coated. Place dough balls 1 1/2 inches apart on the prepared baking sheets. Repeat with remaining dough.

Bake in the preheated oven, one baking sheet at a time, until cookies are set and just beginning to turn golden, 15 to 20 minutes. Cool cookies on the pan for 5 minutes; remove to a wire rack to cool completely.

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.

Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.

Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.

Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.

Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.

Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.

Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

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

Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.

Mix colored sugar and nutmeg together in a small bowl.

Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.

Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.

Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.

Whisk sugar and cinnamon for coating together in a shallow dish.

Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.

Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside.

Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla.

Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined.

Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets.

Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.

Preheat the oven to 375 degrees F (190 degrees C).

Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.

Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.

Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.

Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.

1. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Freeze for 10-15 minutes, but no longer.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. In a bowl, beat together the remaining stick of butter, the cooled browned butter, and the brown sugar until combined. Beat in the eggs and 1 egg yolk, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt.

4. Fold in 3/4 cup of the M&M's, pretzels, chocolate chips, and chocolate chunks.

5. Mix the sugar and cinnamon in a bowl. Roll the dough into rounded 2-3 tablespoon-size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet.

6. Bake for 8 minutes, then rotate the pan and push the remaining M&M's into the cookies. Bake for 2-3 minutes more. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

7. Eat warm or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Add the pumpkin butter, egg, and vanilla and beat until combined. Add the flour, baking soda, baking powder, cinnamon, and salt. Fold in the white chocolate.

3. To make the chai spice sugar, combine all ingredients in a shallow bowl.

4. Roll the dough into rounded 1 tablespoon size balls and then roll through the chai sugar. Place 2 inches apart on the prepared baking sheet. Using the palm of your hand, gently flatten the dough balls down a little.

5. Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm or let cool and then store in an airtight container for up to 4 days.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, cinnamon (if using), baking soda, and salt. Fold in the oats, mixing until combined.

3. To make full-size teddy bears, roll about half the dough into 24 (1 tablespoon size) balls. These are the head and stomach. Roll the remaining dough into 72 (1/2 inch size) balls. These are the feet, arms, and ears (see above photos). I find it easiest to make all the parts first, then assemble.

4. If desired, coat all of the balls in cinnamon sugar.

5. On the prepared baking sheet, place the 2 of the 1 tablespoon size balls side by side, gently flatten until 1/2 inch thick. Attach 6 of the 1/2-inch balls for arms, legs, and ears. Repeat with the remaining dough, arranging the bears 2 inches apart on the baking sheet. Add pretzel pieces to the top of the ears (see above photos for visuals, this will help!).

6. Transfer to the oven and bake the teddy bears for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3-4 minutes or until the cookies are just beginning to set on the edges. Let cool.

7.  To decorate. Transfer the melted white chocolate to a ziplock bag and snip a very small portion of the corner off the bag. Use the bag to draw on the stomach, mouth, eyes, ears, and hands. Do the same with the melted semi-sweet chocolate, decorating as desired, have fun with this!! Let the chocolate on the bears harden at room temp for 1 hour or 15 minutes in the fridge.

8. If you prefer to make just the teddy bear faces, roll about half the dough into 20 (1 tablespoon size...or a little larger) balls. Roll the remaining dough into 40 (1/2 inch size) balls. These are the ears (see above photos). Decorate as directed above.

1. Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.

2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate caramels.

4. Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball (see above photo).

5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

In a medium bowl, combine the flour, baking soda, salt and nutmeg.

Roll the dough into 1 tablespoon size balls and then generously roll through the chai sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

Cream together butter, 1/2 cup white sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Mix in egg and vanilla until thoroughly combined. Add in flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg, and mix until a dough just begins to form.

Place dough into prepared pan. Using lightly floured hands, press dough firmly and evenly into the bottom of the pan.

In a small bowl, mix together 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough.

Place pan into the preheated oven, and bake just until the dough in the center of the pan feels barely set, 20 to 23 minutes. Do not over bake.

Allow cookies to cool in pan for 10 minutes before removing to a wire rack to cool completely. Cut into 16 bars.

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

Whisk flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg together in a bowl.

Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in banana and vanilla extract on low speed until thoroughly combined; mix in flour mixture just until dough comes together. Using lightly floured hands, press dough firmly and evenly into the bottom of the prepared pan.

Whisk together the 1 tablespoon white sugar and 1/2 teaspoon cinnamon; sprinkle cinnamon sugar evenly over the dough.

Bake in the preheated oven just until the dough in the center of the pan feels set when lightly touched with a finger, about 25 minutes.

Let bars cool in the pan for 10 minutes before removing to a wire rack to cool completely. Cut into 16 bars.