What is a good recipe for snickerdoodles and sugar cookies?

Question

Looking for a recipe for both sugar cookies and snickerdoodles.

Answer 1

Snickerdoodles
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. In a small bowl, combine cinnamon and sugar.
Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=30098

Butterscotch Snickerdoodles
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=12825

Eggnog Snickerdoodles
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=23459

SUGAR COOKIES: (My Mother's Recipe)
1/2 cup butter (softened)
1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
In a large bowl, cream butter, shortening and sugar. Add eggs and vanilla extract until light and fluffy. Sift dry ingredients together and add to butter mixture. Chill dough for 1 to 2 hours.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie cutters. Place on greased baking sheets or parchment paper. Sprinkle with colored sugar or leave plain to frost later. Bake at 350 degrees for 5 to10 minutes or until lightly browned. Cool on wire racks.

Answer 2

Best Snickerdoodles

Spoon the flour lightly into the measuring cups. If you scoop the flour, you will pack the flour into the measure and have too much flour resulting in a drier cookie.
Do not beat the dough any more than necessary to combine the ingredients. Extra beating will make the cookies tough.


1 1/3 cups sugar
1/4 teaspoon salt
2/3 cup (10 2/3 tablespoons) butter
2 large eggs
1 teaspoon vanilla
2 1/3 cups flour
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
2 tablespoons sugar
2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees.

1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla.
2. Add the flour, cream of tartar, and baking soda and mix until combined. Chill the dough for one hour.
3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture.
4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks.

Answer 3

1

Answer 4

Snickerdoodles (About 4 dozen)
1 C Crisco shortening
1 l/2 C plus 2 T sugar
2 eggs
2 3/4 C sifted all-purpose flour
2 t cream of tartar
1 t baking soda
1/2 t salt
2 t ground cinnamon
Preheat oven to 350 degrees. Cream shortening, 1 1/2 C sugar, and eggs. Sift together flour, cream of tartar, baking soda and salt. Combine with egg mixture. Chill dough thoroughly and then roll into balls the size of a small walnut. Roll in mixture of 2 T sugar and the cinnamon. Bake for 8-10 minutes on an ungreased baking sheet until lightly browned but still soft. ENJOY

Answer 5

sugar cookie recipe-
Sugar Cookies

Ingredients:
1/3 cup butter or margarine, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
pinch salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
granulated sugar, colored if desired

Directions
Beat butter and shortening thoroughly with an electric mixer or pastry cutter.

Add sugar, baking powder and a pinch of salt and mix until well combined.

Beat in egg and vanilla then as much flour as you can with the electric mixer.

Stir in the remaining flour.

Cover and chill for at least 1 hour;

Preheat oven to 375 degrees F

Split the dough in 1/2 and roll one half at a time. Cut out with appropriate shaped cookie cutters.

Keep the piece you aren't using in the fridge.

Bake on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned (don't over cook).

Makes 36 cookies.

snickerdoodle recipe-
Snickerdoodle Cookies
1 1/2 cups Sugar
1 cup Shortening -- soft
2 each Eggs
2 3/4 cups Flour
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon
Preheat oven to 375F.
Mix 1 1/2 c. sugar, shortening and eggs. Stir in flour, cream of tartar, and soda. Chill dough. Roll dough into balls the size of walnuts. Com- bine 2 t. sugar and cinnamon. Roll cookies in this mixture.
Bake for 8-10 mins., cool completely on wire racks.
Source: Hagerstown Herald-Mail; Hagerstown, MD, as posted to a cooking forum

Answer 6

CRINKLE-TOP SUGAR COOKIES
Makes: About 36 cookies

Notes: I generally don't care for sugar cookies. My sweet tooth
doesn't usually consider something dessert unless it's buried under
chocolate, topped with streusel, filled with pastry cream, or
flammable. But the toasted flavor of the cornmeal rescues these
cookies from blandness and also lends them extra crispness. They
keep for at least a couple of weeks in a airtight container, and
if you use cultured butter they develop a friendly sourness as
they days pass.


INGREDIENTS


- 8 tablespoons (1 stick) unsalted butter (or unsalted cultured
butter), softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Sugar for the glazed tops


DIRECTIONS


Preheat your oven to 350 degrees F. Get out 2 cookie sheets.


Cream the butter and sugar in a medium bowl. (I like to use the
butter wrapper to lightly grease my cookie sheets at this point.)
Whisk in the egg and vanilla until smooth. Separately sift the flour,
cornmeal, baking powder, and salt. Gradually stir into the batter,
just until smooth.


Here's the cosmetic part to ensure a beautiful cookie: make a ball
with about 2 teaspoons of dough by rolling it gently between your
palms. Place the balls about 3-1/2 inches apart on a cookie sheet.
Take something with a nice flat bottom, preferably see-through -
like a glass - dip it in cool water, dip it into a bowl of sugar,
then use it to flatten a dough ball. The result should be a thin,
uniformly round disc about 2 inches across with a crust of damp
sugar pressed into it. Repeat this process, re-wetting and sugaring
the bottom of the glass between each cookie. The cookies will spread
only a tiny bit as they bake.


Bake the cookies, one sheet at a time, for 8 to 12 minutes, until
set and just barely starting to brown around the edges. Allow the
cookies to cool for a few minutes on the cookie sheet before
removing them to cool on a rack.

Answer 7

Classic Sugar Cookies (Cookie Exchange Quantity)
Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!

3 cups powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Decorator’s Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired


1 . In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2 . Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3 . Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4 . In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.

This is the same recipe I use. These cookies are absolutly YUMMY!!!!

Answer 8

Snickerdoodles


.
Ingredients:
1/2 cup margarine, softened 2 teaspoons cream of tartar
1/2 cup shortening 1 teaspoon baking soda
1 1/2 cups granulated sugar 1/4 teaspoon salt
2 eggs 2 Tablespoons granulated sugar
2 3/4 cups all-purpose flour 2 teaspoons cinnamon

.

Instructions:
1. Cream margarine, shortening, sugar, and eggs thoroughly.

2. In a separate bowl, combine all dry ingredients except the 2 tablespoons sugar and 2 teaspoons cinnamon listed last.

3. Mix the dry ingredients into the creamed mixture.

4. Refrigerate the dough for at least 15 minutes (this makes it easier to handle). While the dough chills, stir the 2 tablespoons of sugar and the 2 teaspoons of cinnamon together in a bowl.

5. When ready, preheat the oven to 375 degrees. Form the dough into balls the size of small walnuts. Roll the dough balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased baking sheet. Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point. Note: You will want to watch the cookies carefully; the ideal (at least in this house) is chewy-but-not-raw, which means that they're ready when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks).

6. Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool. Yield: This recipe makes about 5 dozen small cookies, and they are the only non-chocolate cookies I have have ever seen cause a stampede. :-)


sugar cookies

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Answer 9

I just buy snickerdoodles at Macy's