How to Make Grandma Ruth's Snickerdoodle Cookies | Cookie Recipes | Allrecipes.com
These classic cinnamon-sugar-coated cookies are the perfect family treat! Get the recipe:
#snickerdoodles #cookies #cinnamon
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Famous Grandma's Cookies Recipe, Only 3 Ingredients | Nolyns Kitchen
Today a new video: Famous Grandma's Cookies. My Grandma told me the most easy recipe for cookies. You only need 3 ingredients. She had two versions of the recipe, today the first version! It's a fast snack you can make. The taste is so good, you need to try this recipe!
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If you want to know how to make grandma's cookies, this is the right video. The cookies are a bit brittle, but the buttery taste is so good! To ensure that the form is a bit firmer, you can choose to put the round balls in the fridge for 30 minutes and not press them. In my opinion this are the best grandma's cookies in the world, or even the best butter cookies. You can't make a mistake with this grandma's recipe. Like the Germans are saying: this recipe is schnell lecker or lecker snell. The cookies are ready in 15 minutes baking. If you like this video I really appreciate an reaction or feedback on the video! Enjoy!
#grandmascookies #buttercookies
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100 grams of unsalted butter
100 grams of all purpose flour
100 grams of granulated sugar
◾Instructions
1. Unwrap the unsalted butter. Cut 100 grams of unsalted butter.
2. Measure 100 grams of all purpose flour.
3. Measure 100 grams of granulated sugar.
4. Sieve the all purpose flour in a mixing bowl.
5. Add 100 grams of granulated sugar.
6. Add the butter and knead the dough with your hands. Make a round ball from the dough
7. Create small round balls. Squeeze them lightly with a fork.
8. Bake for 15 min (180℃).
⏱️Timestamps
0:00 - Intro
0:08 - Unsalted butter
0:41 - All purpose flour
0:51 - Granulated sugar
1:14 - Knead the dough
2:02 - Round balls
2:51 - Bake
3:06 - Tasting
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CHEWY Chocolate Chip Cookies | Grandma's Recipe | NO CHILL Needed
Grandma's Recipe of Chewy Chocolate Chip Cookies
:: Cook Me Food ::
No chill chewy cookie dough packed with rich chocolate chips. These delicious cookies are a yummy classic. Enjoy them freshly baked for an on-the-spot delight. You can bake yours with added dark chocolate chunks for extra chocolatey taste.
You'll need:
• 1 ½ cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup white granulated sugar
• 1/2 cup light brown sugar
• 1 large egg (room temperature)
• 1/2 cup unsalted butter (melted - lightly cooled)
• 1 cup semi-sweet chocolate chips or dark chocolate chunks
Makes 16 cookies.
* Using a 2 cookie scoop in the video
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely
Happy baking!
Thanks for watching!
Grandma's Sugar Cookies
These sugar cookies are a huge hit, they're soft and chewy and every last bit of delicious. The best sugar cookie recipes for any occasion.
You can print a copy of this recipe here
Grandma's Sugar Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon double-acting baking powder
10 tablespoons unsalted butter room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Sugar or cinnamon-sugar for dusting (optional)
Instructions
Whisk the flour, salt and baking powder together and keep close by.
Working in a mixer with the paddle attachment, if you have one, beat the butter at medium speed for a minute or so, until it is smooth. Still beating, add the sugar and continue to beat for about 2 minutes, until the butter is light and pale. Add the egg and the yolk and the vanilla and beat another minute or two. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. In fact, because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and appealingly malleable.
Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter of the sausage is up to you - I usually like cookies that are about 2 inches or more across) and wrap in plastic. Whether you're going to roll or slice the dough, the packets must be chilled for at least 2 hours.
Getting ready to bake the cookies: Center a rack in the oven and preheat the oven to 350 degrees F. Have two lined baking sheets at the ready. For these, I prefer to bake a single sheet at a time. You can fill both sheets and keep one sheet covered in the refrigerator while you bake the other.
If you are making slice-and-bake cookies, use a ruler to mark off 1/4-inch intervals on each roll of dough. With a sharp thin-bladed knife, slice the dough into rounds and place the rounds on one of the baking sheets, leaving about 1 1/2 inches of space between each cookie.
If you are making roll-out cookies, work with one packet of dough at a time and roll the dough between sheets of plastic wrap or wax paper to a thickness of 1/4 inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut the cookies - I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for re-rolling, and carefully lift the rounds onto the baking sheets, leaving about 1 1/2 inches of space between each cookie. (This is a soft dough and you might have trouble peeling away the excess or lifting the cut outs. If so, cover the dough, chill it for about 15 minutes and try again.) After you've rolled and cut the second packet of dough, you can form the scraps into a disk, chill, roll, cut and bake them.
Bake the cookies, one sheet at a time, for 9 to 11 minutes, rotating the sheet at the mid-point. The cookies should feel firm, but they should not color much if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon-sugar, if you'd like. Let them rest 1 minute before carefully lifting them onto a rack to cool to room temperature.
Notes
Storing: The cookies will keep at room temperature in a tin for up to 1 week.
Freezing: Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.