snickerdoodle

Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty

cinnamon

butter, softened

vanilla

sugar

brown sugar

eggs

flour

cream of tartar

baking soda

salt

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In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.

Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.

Add the sugar and brown sugar and mix until well incorporated.

Add the eggs and stir until thoroughly incorporated.

Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.

Using your hands roll dough into ping pong sized balls.

Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.

Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.

https://vid.tasty.co/output/50492/mp4_640x640/1504205013

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Pumpkin Cheesecake Snickerdoodles

all-purpose flour

baking powder

cinnamon (ground)

¼ tsp. ground nutmeg (freshly ground)

unsalted butter (at room temperature)

pumpkin puree

vanilla extract

cream cheese (softened)

ginger

allspice

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Brown butter snickerdoodles with a caramel surprise inside!

Brown Butter Salted Caramel Cookies

sea salt

unsalted butter

plain Greek yogurt

caramels

Flaked sea salt (for

In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.

Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight or for up to 2 days.

When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.

In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.

Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don't over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

These really are the best snickerdoodles! Soft and pillowy, these are the closest recipe to Mrs. Fields snickerdoodles that you&#x27;ll find!

The Best Snickerdoodles

unsalted butter, softened

light brown sugar, packed

salt,

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.

Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.

Using a medium 2-inch cookie scoop or your...

Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.

In a small bowl, combine sugar, cinnamon, and...

In a small bowl, combine sugar, cinnamon, and stir to combine.

Dredge each mound of dough through cinnamon-sugar.

Place dough mounds on baking sheet, spaced at...

Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for...

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

For a cinnamon-sugar classic cookie, bake Trisha Yearwood's soft and chewy Snickerdoodles recipe from Food Network.

Snickerdoodles

salted butter, softened

vegetable shortening

How to Make Classic Snickerdoodles | Snickerdoodles

In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

I've been baking since I was 5 (I still have a pic of me elbows deep in bread dough with my grandma) so 42 years &amp; I make a version of this recipe but I substitute 1/2 c of brown sugar for 1/2 c of the white sugar and I use unsalted butter &amp; use 1/2 tsp salt &amp; add 1 tsp vanilla.  I use butter flavor Crisco and i mix the butter &amp; shortening together first before adding my other ingredients so I get the full flavor &amp; texture of the 2 together.  These always turn out crispy on the edges chewy in the middle &amp; melt in your mouth.  I made 3 1/2 dozen yesterday &amp; my husband ate a dozen himself!  I use the same dough &amp; add butterscotch chips (skipping the cinnamon sugar) to make butterscotch chip cookies.  I just want to say that people sharing recipes are doing it from their heart so keep the negativity to yourself, why say something hurtful, what good does that do you or the person your saying it to?  Just remember everyone can read your comment and it's not going to improve your popularity to be ugly with words.

These are fantastic cookies- they are now a permanent part of my Christmas cookie baking. Although I usually add a tsp of vanilla, I've made them without the vanilla and they're great either way. I personally like to make these fairly big (maybe 1 3/4 tbsp of dough) and bake them for 7-7.5 minutes. I take them out before the tops of the cookies start to crack--so when they settle, the tops are crinkly. They are soft and gooey and unbelievably good. These modifications are just a matter of preference, so I'm leaving my review at 5 stars-- I've made smaller cookies before and baked them for 8 minutes (as the recipe calls for) and they're great too, just a little crisper. Some other people have mentioned that the dough should be refrigerated overnight. I tend to do this too, but I've baked the dough immediately before and have found no difference in taste (although the dough is a little stickier to work with). I've had several people ask me for the recipe because they are literally that good. Thanks, Trisha! 

Great recipe but I strongly reccomend chilling the dough. Overnight is best! 

This recipe is absolutely amazing! Their soft and moist and delicious! Side note don’t leave the cookies in the oven for more than 10 minutes otherwise when they cool they get hard. 10 minutes is perfect. Also use cookie sheets or parchment paper instead of using butter or oil that way they aren’t black on the bottom.

Really good. I added a tbsp of vanilla extract + 1 tbsp cinnamon and used 1 cup of butter instead of the shortening. Then, I baked them at first, at 8 minutes, but they were harder than I liked, so I cut it down to 7 minute bake time, and they turned out nicer (softer).

I've made this numerous times and has always been delicious.. But I have modified it somewhat..I use all oleo no butter or shortening..I also add 1 tsp cinnamon and 2 tsp vanilla to the batter..I also refrigerate it for at least an hour before I bake..Best cookies ever!!!!

The best snickerdoodles I have ever made, they turned out perfect!! Every recipe I try of Trisha’s works perfectly! 

This is a Betty Crocker recipe. Google it 

I agree, 8 minutes was perfect. I also did not press the ball too far down so you get a nice soft center! I loved this receive!<div><br /></div>

You guys know this recipe is straight out of the Betty Crocker cookbook right?  Like, almost word for word lol.  Tasty though.

https://www.foodnetwork.com/videos/trishas-snickerdoodles-0210090

Trisha makes classic cinnamon-and-sugar-sprinkled snickerdoodle cookies.

Trisha's Snickerdoodles

Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe By Tasty

salted butter

evaporated milk

condensed milk

oz speculoos cookie

all purpose flour

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe by Tasty

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.

Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.

Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.

Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.

Cover the bowl with plastic wrap and chill the dough for 30 minutes.

Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.

Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.

Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.

Roll the cookie dough balls in the cinnamon sugar to coat.

Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart – there should be 6 per baking sheet.

Bake for 12 minutes, until the edges are light golden brown.

https://vid.tasty.co/output/119394/landscape_480/1544642897

Here's what you need: yellow cake mix, chocolate chips, oil, eggs

Chocolate Chip Cake Mix Cookies Recipe by Tasty

yellow cake mix

chocolate chips

Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.

Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.

Bake at 350°F (180°C) for 10-12 minutes.

https://vid.tasty.co/output/32667/mp4_640x640/1495577713

A delicious protein style granola bar that is easy to make. They are great to have on hand for quick, convenient meals, or snacks when you want something with a little crunch or just enough sweetness. They can be made completely nut-free by substituting seed butter for the almond butter and more seeds for the cashews. Once you’ve made them, you will want to experiment with different combinations of your favorite nuts, seeds and Keto Chow flavors.

Snickerdoodle No-Bake Granola Bars

unsweetened, shredded coconut

pumpkin seeds, chopped

sunflower seeds, chopped

cashews, chopped

chia seeds

almond butter

sugar-free syrup

coconut oil

Snickerdoodle Keto Chow ((or 1 scoop))

Line an 8x8 square pan with two pieces of plastic wrap long enough to hang over the edges of the pan by a few inches. Lay one piece in the pan, then lay the second piece in the opposite direction so you have plastic wrap hanging over all four edges. Oil lightly and set aside.

In a medium mixing bowl combine coconut, pumpkin seeds, sunflower seeds, cashews, and chia seeds. Set aside.

In a large microwave safe bowl, combine the almond butter, syrup, and coconut oil.

Microwave on high for one minute, then carefully stir until everything is fully mixed.

Mix in the vanilla extract and the Keto Chow, the mixture will thicken as you stir.

Pour the dry seed mixture into the warm nut butter mixture and stir until the nuts and seeds are distributed evenly and everything is mixed. If the mixture is cool enough you can knead it by hand.

Press the mixture firmly into the prepared pan, using the bottom of a glass to smooth it into an even layer if necessary.

Take the plastic wrap hanging over the edges of the pan and fold it over the mixture. You can press down on the plastic wrap to even the bars more.

Place the pan in the refrigerator to chill for at least two hours.

When the bars have set, remove them from the pan by lifting the plastic wrap. Transfer them to a cutting board and remove the plastic wrap.

Cut them across into six pieces, then cut those six pieces in half vertically, so you have 12 bars.

To store them lay them flat in an airtight container with parchment or wax paper between the layers to keep them from sticking together. Store in the fridge or the freezer.

Snickerdoodle Cookies

g coconut oil (soft, not liquid) OR 1 stick softened unsalted butter

granulated erythritol

eggs (room temperature)

tsp baking powder

servings Snickerdoodle Keto Chow (or Vanilla Keto Chow)

erythritol

Cream coconut oil or butter with mixer.

Add erythritol and eggs and mix well.

Add baking powder and Keto Chow. Mix until well combined.

Roll dough into balls and drop into erythritol/cinnamon mixture and roll until covered.

Add to parchment paper and bake at 350 degrees for about 12-15 minutes.

A &quot;chaffle&quot; is a waffle made with cheese and eggs, and around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We&#x27;ve tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

3 ingredient Keto Chow Chaffles (sweet or savory)

cheese (we typically use mozzarella or Monterey jack)

Keto

Crack open and empty eggs into a bowl

Add cheese.

Add Keto Chow.

Add other ingredients like chocolate chips if desired

Mix to get the clumps out

Put a small amount of the mixture into the waffle maker, this will take a bit of practice to get right but it&#x27;s around 2 tablespoons. You&#x27;re only filling it maybe halfway.

A "chaffle" is a waffle made with cheese and eggs, around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We've tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

https://www.ketochow.xyz/2019/09/keto-chow-chaffles-sweet-or-savory/

Chaffles are all the rage these days, and frankly: for good reason. They're extremely easy to make, taste great, and really fill the need for waffles, buns, pizza crusts, and more. This super-simple, 3 ingredient recipe is something we've been cooking up around here and wanted to share with everyone. You can use any of the flavors of Keto Chow, here are some of our favorite uses:

* Use eggnog, chocolate, banana, or any of the other sweet flavors to make an amazing waffle. Throw on some whipped cream and you're all set!
* Use the Creamy Tomato Basil Keto Chow to make pizza crusts
* Use the Savory Chicken Soup to make a bun/roll for burgers or a grilled cheese sandwich
* Use Spicy Taco Soup to make a soft taco shell

To me, nothing says cozy mornings at home with family during the holidays like waffles and warm syrup. And It doesn’t get much more festive than eggnog waffles with homemade cranberry syrup. Even the most dedicated carb eater in your midst will enjoy these waffles so you might want to make a double batch. They freeze well so you can save any extras to reheat in a toaster oven or toaster if you still have one hanging around. Keep the cranberry syrup chunky and layer it between two waffles with sliced turkey and cheddar for amazing turkey melts!

Keto Chow Eggnog Waffles with Cranberry Syrup

almond flour

Eggnog Keto Chow ((or 1 scoop))

butter

nut milk

cooking spray butter

cranberry syrup

Put the almond flour, Keto Chow and baking powder in a medium mixing bowl and whisk together.

Add the eggs, milk, butter and vanilla extract and whisk well or blend with an immersion blender.

Once the batter is mixed, let it sit for five minutes then stir once more before cooking. Batter will be thick.

While the batter sits preheat your waffle iron.

When the waffle iron is hot oil it with cooking spray or butter,

Place about 1/4 cup of the batter in the center of the hot iron and spread out slightly.

Close the lid and cook the waffle until it has set, looks golden and the waffle iron opens without resistance.

If the batter gets too thick, thin it by adding water or more nut milk a teaspoon at a time.

Remove the waffle to a warm plate and continue until you have cooked all the batter.

Serve the waffles with butter and warm cranberry syrup or your favorite sugar-free syrup.

Chef Taffiny Elrod shows us how to make her Keto Chow Eggnog Waffles with Cranberry Syrup Recipe. You can get the full recipe at https://www.ketochow.xyz/2018/12/keto-chow-eggnog-waffles-with-cranberry-syrup/ Cranberry Syrup recipe video is at https://youtu.be/asLuINcfyEg

Taffiny says: To me, nothing says cozy mornings at home with family, during the holidays like waffles and warm syrup. And It doesn’t get much more festive than eggnog waffles with homemade cranberry syrup. Even the most dedicated carb eater in your midst will enjoy these waffles so you might want to make a double batch. They freeze well so you can save any extras to reheat in a toaster oven or toaster if you still have one hanging around. Keep the cranberry syrup chunky and layer it between two waffles with sliced turkey and cheddar for amazing turkey melts!

#keto #ketorecipes #ketochow #ketodiet

Keto Chow Eggnog Waffles with Cranberry Syrup Recipe

Make your own instant hot cereal with the sweet cinnamon flavor of Snickerdoodle Keto Chow. This is a great, satisfying breakfast that will warm you through and keep you cozy on a cold winter morning.

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