How To make Sugar Doodles
22 1/3 ozs golden sugar cookie mix
2 whole eggs
1/4 c olive oil
1 tsp water
1/2 c butterscotch chips
1/2 c semisweet chocolate chips
1/2 c peanut butter chips
5 tbsps sugar, rainbow mix
1 tbsp granulated sugar
In a mixing bowl, combine cookie mix, eggs, oil, and water. Mix well. Stir in all the chips. Cover and refrigerate dough 1 hour or until easy to handle. Preheat oven to 375. Shape dough into 1 1/2" balls. Place colored sugar and granulated sugar in a large recloseable bag; shake well to blend. Place two balls into bag, reclose and shake well. Place sugared balls two inches apart onto prepared baking sheet. Repeat until all balls are coated with sugar mixture. Bake for 10 minutes or until set. Cool completely.
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Snickerdoodle Cookies Recipe | How To Make Soft & Chewy Snickerdoodle Cookies
Snickerdoodle Cookies
Wet ingredients
1 C Unsalted Butter
1 C Granulated Sugar
2/3 C Dark brown sugar
2 large eggs
2 capfuls vanilla
Dry Ingredients
3 C cup all purpose flour
1/2 Tsp salt
1 Tsp baking soda
1 Tsp baking powder
1 Tsp cream of tarter
For rolling
2 tbsp granulated sugar
1 Tsp ground cinnamon
Makes about 30-40 cookies
Tips-
????Allow dough to refrigerate for at least 6 hours for best taste.
????Bake on 350F for 10-11 min. No longer!
????Use a hand mixer for best results!
????Beat the butter & sugar for 4- 5 minutes with hand mixer.
????Add eggs in 1 at a time. Beat on slow speed till you don’t see it anymore. Do not over mix!
#snickerdoodlerecipe #snickerdoodle #cookiesrecipe
I Tested BA's Best Snickerdoodles: Bon Appétit Review #62
Today I'm testing out Rick Martinez's recipe for BA's Best Snickerdoodles Developed from the Bon Appétit Test Kitchen. Last week a lot of you voted that you wanted to see this recipe tested, so I'm trying it out for you now. The cookie texture was soft, somewhat fluffy, and slightly cake-like -- but it still had a nice chewiness to it, which I enjoyed! The cookie flavor was very mild with a hint of vanilla. The star of the show really is the cinnamon and sugar coating that fully covers the outside of each cookie. These were a huge hit when I took them into my office, so I think you'll enjoy them as well!
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INGREDIENTS:
2½ cups all-purpose flour, 325g
2 teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, melted, cooled slightly, 226g
½ cup (packed) light brown sugar, 100g
1 cup plus 2 tablespoons granulated sugar, divided, 1 cup = 200g
1 vanilla bean, split lengthwise, or 2 tsp
2 large eggs, room temperature
1 tablespoon ground cinnamon
Tags: #RickMartinez #Snickerdoodles #BonAppetit
The Best Soft & Chewy Snickerdoodle Cookies
Here is what you'll need!
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES
Makes 24 cookies
INGREDIENTS
¼ cup sugar
2 tablespoons ground cinnamon
1 cup butter, softened
2 teaspoon vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
PREPARATION
1. Preheat the oven to 375˚F(190˚C).
2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
4. Add the sugar and brown sugar and mix until well incorporated.
5. Add the eggs and stir until thoroughly incorporated.
6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
7. Using your hands roll dough into ping pong sized balls.
8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
10. Enjoy!
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How to Make Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are a fun Fall spin on classic Snickerdoodle Cookies!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
PRINTABLE RECIPE (with weight measurements):
Ingredients
1/2 cup unsalted butter melted and cooled for at least 10 minutes (113g)
1/2 cup sugar (100g)
1/3 cup light brown sugar tightly packed (70g)
1/4 cup pumpkin puree (73g)
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all purpose (plain) flour (190g)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
Topping
1/4 cup sugar (50g)
2 teaspoons ground cinnamon
Instructions
00:00 Introduction
00:24 Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.Stir in egg yolk and vanilla extract.
01:56 In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
02:58 Gradually add dry ingredients to wet until ingredients are well-combined.Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
03:32 Once dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.
03:58 Remove dough from refrigerator and scoop into 1 1/2 Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2 apart.Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
Allow baked cookies to cool completely on cookie sheet before enjoying.
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