Best Easy Snickerdoodles Recipes

EASY SALTED CARAMEL SNICKERDOODLES

Steps:

• Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
• Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
• Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
• In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.

EASY CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.

EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)

Steps:

• Heat oven to 350 (325 for dark or non-stick cookie sheets).
• Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands).
• Shape dough into 1" balls (roughly a rounded teaspoonful).
• Roll balls in cinnamon/sugar mixture.
• Place about 2" apart on an ungreased cookie sheet.
• Bake 10-12 minutes or until set (mine were closer to 10 minutes).
• Remove cookie from sheet and cool on wire rack.

EASY BROWNED BUTTER SNICKERDOODLES

Steps:

• Heat oven to 375°F.
• In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
• Stir cookie mix, water and egg into browned butter with spoon until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar, cinnamon, ginger and nutmeg. Roll balls in sugar-spice mixture. On ungreased cookie sheets, place balls 2 inches apart. Flatten slightly. Discard any remaining sugar-spice mixture after rolling balls.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

EASY SALTED CARAMEL SNICKERDOODLES

Steps:

• Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
• Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
• Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
• In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.

EASY HOLIDAY SNICKERDOODLES

Steps:

• 1. Heat oven to 375*(350* if using dark or nonstick pans)
• 2. In large bowl combine cookie mix,flour,butter and egg and mix well until dough forms nicely.
• 3. In small bowl mix the sugar and cinnamon.
• 4. Shape dough into 1 inch balls and roll each ball in cinnamon sugar mixture.
• 5. Place balls 2 inches apart on an ungreased cookie sheet.
• 6. Bake for 9-11 minutes or until set(ovens vary greatly so you may want to start checking them at 8 minutes).
• 7. Cool for one minute before removing from pan.
• 8. If you want you can roll the tops of the warm cookies in additional cinnamon sugar(not the one you rolled the balls in because of the raw egg...make a new mixture).
• 9. cool completely and decorate with icing if desired.

EASY SNICKERDOODLES

Steps:

• Cream butter and sugar,add egg and mix until smooth.
• combine dry ingredients in a separate bowl and whisk to mix.
• add dry ingredients to butter/sugar mixture in small batches until fully incorporated.
• roll dough into 1 inch balls and place on cookie sheet. Spray the bottom of a small juice glass and dip into sugar/cinnamon topping mixture and then gently press each ball of dough until it it 1/4 inch thick.
• bake at 375 degrees for 7-10 minutes (depending on oven) or until edges are lightly brown.