snickerdoodles

Buttery, cinnamon and crunchy edges are just a few of the things you get with these amazing little snickerdoodle cookies! They are keto, lc and gluten free approved.

Simple Snickerdoodles- Keto Lc Gf

butter

tsp vanillla

almond flour

tsp baking soda

tsp salt

Simple Snickerdoodles- Keto LC GF

Preheat oven to 350 - OVEN MUST BE FULLY PREHEATED

In a large mixing bowl- Cream butter, egg and vanilla together until soft and fluffy.

Sift together ALL remaining ingredients EXCEPT 1/4 c of the sweetener and 1 tbsp of the cinnamon.  Mix those together in a small separate bowl and reserve for rolling.

Mix dry into wet ingredients just until combined.  Do not over mix, the butter will get too warm and the cookies will fall flat.

Scoop and roll into 2-3 in balls.  Roll in cinnamon sweetener mixture. Place on greased cookie sheet.

Bake 10 minutes or until golden and set up.

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

unsalted butter, softened

sugar

brown sugar

vanilla extract

all purpose flour

cinnamon

cream of tartar

baking soda

salt

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

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 is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish! No dough chilling required.

Soft &Amp; Thick Snickerdoodles

(375 grams) all-purpose flour (spoon & leveled)

cream of tartar*

(2 sticks

egg egg

(70 grams) granulated sugar

ground cinnamon

Soft &amp; Thick Snickerdoodles

Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.

Make the topping

Combine the granulated sugar and cinnamon together in a small bowl.

Make the cookies: 

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

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.

Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Cookies remain soft &amp; fresh for 7 days in an airtight container at room temperature.

Hi! I added 1 t to the dry ingredients and subbed 1/3 C granulated sugar for light brown sugar and it turned out great!

What a huge disappointment. I got them baked &amp; had one &amp; it was bland.  I got thinking about how we made them years ago &amp; remembered the NUTMEG was missing!  I can't believe nutmeg makes that big of a difference.   Next batch I'll remember that. You should correct the recipe!

I disagree.  I bake these annually and everyone loves them.  For us the cinnamon and the cream of tartar are the necessary flavors and they aren't remotely bland.  If you like nutmeg, you should add it, but there is no reason to "correct" the recipe - it is correct as is.

Made 4.5 dozen my husband ate .5 overnight! I think they are a hit! Easy and quick recipe.

Excellent recipe! I didn't cool them on the cookie sheet, I carefully transferred them immediately to the cooling rack and they were just perfect.

Super soft and full of cinnamon - this Snickerdoodles recipe is sure to be a hit! They're one of our all-time favorite cookie recipes and always get so many compliments!

Snickerdoodle Cookie Recipe

butter (softened)

eggs

vanilla

flour

tsp cream of tartar

tbsp sugar

Mix together flour, cream of tartar, baking soda, and salt together. Set aside.

Cream together sugar and butter. Add eggs and vanilla and blend well.

Add dry ingredients to wet ingredients and mix well.

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.

Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)

https://content.jwplatform.com/videos/qSmS5rB5.mp4

Perfect Prime Rib, Seasoned With A Delicious Garlic Marinade And Cooked In The Oven. A Secret Trick Will Give You The Most Tender And Juicy Meat You’ve Ever Made!

Garlic Prime Rib.mp4

Cinnamon Cream Cheese Cookies are an easy, tender cookie bursting with cinnamon sugar. These cookies make for the perfect Christmas (or anytime!) treat!

Cinnamon Cream Cheese Cookies

unsalted butter (1 stick) (softened)

cream cheese (softened)

baking powder

vanilla bean paste (or extract)

kosher salt

all-purpose flour

In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest.

Preheat oven to 375 degrees. In a small bowl, mix together the cinnamon and sugar. Set aside.

Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the cinnamon sugar mixture. Place on a parchment lined cookie sheet about 2 inches apart.&nbsp;

Bake for 8-9 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won't get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.

https://www.youtube.com/watch?v=eEweJvcQj3g

Cinnamon Cream Cheese Cookies are an easy, tender cookie bursting with cinnamon sugar.

These cinnamon cream cheese cookies make for the perfect Christmas (or anytime!) cookie!

AKA snickerdoodles on steroids!

Full free PRINTABLE recipe:
https://thissillygirlskitchen.com/cinnamon-cream-cheese-cookies/

___________________________________________________________________

Please subscribe and turn on that notification bell! 

Keep in touch:
https://ThisSillyGirlsKitchen.com
https://facebook.com/ThisSillyGirlsLife
https://instagram.com/ThisSillyGirlsKitchen
https://pinterest.com/danadevolk
https://twitter.com/danadevolk

___________________________________________________________________

Sharing homecook tested and chef-approved recipes! Restaurant quality taste made easily in a home-cook's kitchen. https://ThisSillyGirlsKitchen.com
___________________________________________________________________

For business inquires or questions e-mail me at Dana@ThisSillyGirlsKitchen.com

Cinnamon Cream Cheese Cookies Recipe | This Silly Girl's Kitchen Ep.1

This snickerdoodle recipe makes snickerdoodles that are soft and chewy in the middle, yet crispy and lightly puffed around the edges. The best part? Unlike most traditional snickerdoodle recipes, this recipe does NOT use cream of tartar. The recipe uses baking powder instead! As a result, it&#039;s likely that you already have all the ingredients you need to make these cookies at home!

Snickerdoodle Recipe Without Cream of Tartar

granulated sugar

Tablespoons cinnamon

egg,

Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.

Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.

Make the snickerdoodle cookie dough. In a medium bowl, whisk together the flour, baking powder, 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. Reduce the mixer to low and add the egg and vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. 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.

Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.

Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.

Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

For the Snickerdoodle Cookies Without Cream of Tartar

This Instant Pot Pumpkin Snickerdoodle Bread recipe has all the wonderful pumpkin pie and cinnamon sugar flavors in a delicious dessert bread.

Instant Pot Pumpkin Snickerdoodle Bread Recipe

vegetable oil

unsalted butter

pumpkin puree

unsalted butter (melted)

Spray a small loaf pan (or another pan/mold that fits inside of the Instant Pot) with non-stick cooking spray. This is the mold we used: https://amzn.to/2WwcXER

In a large mixing bowl whisk the eggs and sugar together until well combined.

Mix in the vegetable oil and room temperature butter, then the pumpkin puree and vanilla. Blend until smooth.

Whisk in the baking powder and salt, then gently fold in the flour. Pour the batter into the pan or mold and spread out evenly.

Place your trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot over the trivet.

Lower your pan or mold into the pot and close the lid. Turn the knob to SEALING.

Push the MANUAL button (or PRESSURE COOK) and set the timer for 45 minutes.

When the timer goes off, turn the knob to VENTING to release all of the pressure.

Let cool for 10 minutes, then remove from the pan.

Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter, then immediately coat with the cinnamon sugar.

You will never eat another snickerdoodle cookie as good as these Christmas snickerdoodles!  They are slightly crisp on the outside, tender and soft in the middle and have that iconic cinnamon sugar flavor.  Roll them in red and green sparkling sugar for a festive look this holiday season.

Christmas Snickerdoodles Cookies

c butter

c sugar

c + 2 tbsp flour

Red sugar crystals sprinkles

Green sugar crystal sprinkles

Preheat oven to 375

Cream together the butter and sugar until light...

Cream together the butter and sugar until light and fluffy

Mix in the egg

In a separate bowl sift together the flour,...

In a separate bowl sift together the flour, cream of tartar, baking soda and salt

Pour the dry ingredients in to the wet,...

Pour the dry ingredients in to the wet, stir until just combined

Chill the dough for 30 minutes

Grab two small, shallow bowls

Add 1/2 teaspoon of cinnamon to each bowl...

Add 1/2 teaspoon of cinnamon to each bowl along with 1 tablespoon of red sprinkles in one bowl and 1 tablespoon of green sprinkles in the other

Line a baking sheet with parchment paper

Use a cookie scoop to scoop even dough...

Use a cookie scoop to scoop even dough balls, use your hands to form them in to balls

Roll the dough balls into the cinnamon and...

Roll the dough balls into the cinnamon and sprinkle mixtures and place on the parchment lined cookie sheet

Bake for 8 minutes

Transfer cookies to a wire rack

Serve

This classic cookie is fun to make and fun to eat!

Soft Snickerdoodle Cookies

butter (at room temperature, unsalted)

eggs (at room temperature)

Preheat the oven to 400°F. I recommend lining your cookie sheet with a silicone baking mat or parchment paper.

In a bowl combine the flour, cream of tartar, baking soda, and salt.

In the bowl of your electric mixer, add the butter and 1 and ½ cups granulated sugar. Beat until it&#39;s light in color and fluffy in texture. This will take 2-3 minutes.

Add the eggs one at a time. Mix until combined after each egg. Scrape down the sides of the bowl, as needed. Add the vanilla extract and mix.

Turn the mixer to low and add the dry ingredients. Mix until combined.

In another small bowl (not the bowl with your cookie dough in it.) combine the remaining 3 tablespoons of sugar with 1 tablespoon of cinnamon.

Using a 1 tablespoon-size spring-release scoop for accuracy, scoop dough into balls. Roll them in the cinnamon and sugar mixture then place them on your cookie sheet. They need to be about 2 inches apart to allow for spreading.

Bake at 400°F for 6 to 8 minutes. You don&#39;t want them to turn brown.

Remove cookies from the oven and allow them to sit untouched on the cookie sheet for 2 minutes. With a thin flat spatula, carefully transfer the cookies to a cooling rack.

Serve warm or room temperature. Spread your favorite frosting between two cookies and make a dessert sandwich. Store in an airtight container on the countertop. They&#39;ll begin to dry out after 4 to 5 days.

The BEST gluten free snickerdoodle cookies! These chewy healthy cookies tastes like a buttery and soft cracked surfaced sugar cookie, yet it is made vegan without any dairy!

Gluten Free Snickerdoodle Cookies

maple syrup

coconut oil (melted)

apple sauce

almond meal flour (blanched)

gluten-free flour mix ((I like Cup4Cup))

salt (pink Himalayan salt)

sugar ((I like Xylitol or Monk fruit))

Preheat the oven 350 degrees F. Prepare a baking sheet by lining it with parchment paper. In a medium size mixing bowl add the maple syrup, vanilla, melted coconut oil, and apple sauce. With a whisk, mix briskly to combine.&nbsp;

Add the almond meal flour, gluten-free flour, baking soda, salt and cream of tartar. Combine all ingredients. If the dough is soft to handle from melting the coconut oil place it in the refrigerator for 30 minutes to harden.&nbsp;

In a small bowl combine the cinnamon and sugar and mix. Using a cookie scooper, scoop out the cookie dough and form it into a ball. One at a time roll the ball in the cinnamon sugar mixture to coat. Place on the baking sheet about 1-2 inches apart.

Using the bottom of cup press down the balls slightly. Bake about 10 minutes. Let cool for 2 minutes before transferring to a cooling rack to finish cooling.&nbsp;

These brown butter snickerdoodles are sugar-crusted, soft and chewy, and scented with toasty notes of brown sugar, bourbon, and vanilla. The bourbon absolutely can be omitted — I've made them without it — and the cookies are still divine.
As with all baking, for best results use a scale to measure the ingredients.
Adapted from Jesse Szewczyk's Cookies: The New Classics
Jesse's notes:

Any whiskey or dark, spiced rum can be used in place of the bourbon.
The dough can be made ahead and stored in the fridge several days before baking. If too firm to scoop, let it sit at room temperature for 15 minutes. (I like to portion the softened dough; then stash the dough balls in the fridge.)
The cookies will keep in an airtight container for up to 1 week.

&nbsp;

Brown Butter (+Bourbon) Snickerdoodles

(320 g) all-purpose flour

(10 g) cream of tartar

(6 g) baking soda

(4 g) kosher salt

(250 g) granulated sugar, divided

0.5 cup (100 g) brown sugar

eggs, beaten

(30 ml) bourbon, optional, see notes

(5 ml) vanilla extract

(10 g) cinnamon

In a small saucepan over medium heat, melt the butter. Continue cooking, until the butter foams and then darkens in color slightly and is very fragrant, 3 to 4 minutes. Transfer the butter immediately to a heatproof bowl, and let it cool at room temperature for 20 minutes.

Heat the oven to 350ºF. Line a sheet pan with parchment paper. As the butter is cooling, combine the flour, cream of tartar, baking soda, salt, 1 cup (200 g) of the sugar, and the brown sugar in a large bowl.

Add the cooled brown butter, the beaten eggs, the vanilla, and bourbon. Stir with a spatula until you have a cohesive dough.

In a small bowl, combine the remaining 1/4 cup (50 g) sugar and the cinnamon.

Using a medium 1.75-inch (#40) scoop (which is about 2 tablespoons) portion the dough into balls. Note: I use a digital scale and portion the dough into 50 gram balls — not necessary, but I love knowing the balls all weigh the same and so in turn will bake the same. 

Top 39 snickerdoodles recipes from across the web

The most viewed snickerdoodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Snickerdoodles- Keto Lc Gf

Speculoos Cookie Butter-Stuffed Sni...

Soft &Amp; Thick Snickerdoodles

Snickerdoodle Cookie Recipe

Cinnamon Cream Cheese Cookies

Snickerdoodle Recipe Without Cream ...

Christmas Snickerdoodles Cookies

Soft Snickerdoodle Cookies

Gluten Free Snickerdoodle Cookies

Brown Butter (+Bourbon) Snickerdood...

Snickerdoodles

Snickerdoodle Cookies Recipe

Cinnamon Rolo Cookies Recipe

Snickerdoodles

Snickerdoodle Blondies

Peanut Butter Snickerdoodles

Caramel Apple Snickerdoodles

Chewy Snickerdoodle Cookies

Chewy Snickerdoodle Cookies

The Best Snickerdoodle Bars

Snickerdoodle Recipe

Apple Pie Snickerdoodles

Soft &amp; Thick Snickerdoodles

Cookie Butter Snickerdoodles

Keto Snickerdoodles

Keto Ginger Molasses Cookies

Snickerdoodles

Snickerdoodles

Chewy Snickerdoodle Cookies

Gluten-Free Pumpkin Cookies with Wa...

White Chocolate Dipped Snickerdoodl...

Best Snickerdoodles Recipe

Cinnamon Cream Cheese Cookies

Gluten-Free Snickerdoodles

Vegan Snickerdoodles

Gluten-free Peanut Butter Snickerdo...

Brown Butter Snickerdoodle Cookies

Bakery Style Snickerdoodle Cookies

The most viewed snickerdoodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Soft & Thick Snickerdoodles