SNICKERDOODLE COOKIE RECIPE WITHOUT SHORTENING RECIPES

SNICKERDOODLES III RECIPE | ALLRECIPES

Snickerdoodles III Recipe | Allrecipes image

Soft sugar cookie with a cinnamon-sugar topping.

Provided by deleteduser

Yield 4 dozen

Number Of Ingredients 10

Ingredients

1 ½ cups white sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 ¾ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

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.

Nutrition Facts : Calories 145.7 calories, CarbohydrateContent 24.8 g, CholesterolContent 25.7 mg, FatContent 4.4 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 2.6 g, SodiumContent 83.9 mg, SugarContent 13.6 g

THE 50 BEST COOKIE RECIPES IN THE WORLD | I AM BAKER

The 50 Best Cookie Recipes in the World | I Am Baker image

One of the best Chocolate Chip Cookies you will ever try!

Provided by Amanda Rettke

Categories Dessert

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 24

Number Of Ingredients 11

Ingredients

1 2/3 cups (208 grams) cake flour
1 2/3 cups (208 grams) bread flour
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/4 cups (284g) unsalted butter, (room temperature)
1 1/2 teaspoon coarse salt
1 cup (200g) granulated sugar
1 1/4 cup (10 ounces or 225g) packed light brown sugar
2 large eggs, (room temperature)
2 teaspoons McCormick vanilla extract
16 ounces (about 3 cups) chocolate chips or chunks

Steps:

Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
Reduce speed and add eggs one at a time, then add vanilla.
Slowly add dry ingredients, mixing until just combined.
Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
DO NOT SKIP REFRIGERATION.
When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
Cool on wire rack.

Nutrition Facts : ServingSize 24 g, Calories 167 kcal

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