Snicker Doodles Cookie Recipes - Easy & Quick To Prepare!

These snicker doodles cookie recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some snicker doodles cookie recipes:

>> Nearly Brownie Cookies

1 cup semisweet chocolate bits

1/2 teaspoon vanilla

1/4 teaspoon baking powder

1/4 cup all-purpose flour

1/8 teaspoon salt

2 1/2 cups pecans chopped coarse

2 eggs

3 tablespoons butter

3/4 cup sugar

8 ounces semisweet chocolate

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or
aluminum foil. Melt the semisweet chocolate and the butter in a small pan over low heat, stirring until smooth, or in the microwave. Sift together the flour, baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high speed until well combined.

Slowly beat in the cooled chocolate, then the dry ingredients, until just blended but smooth. Stir in the chocolate bits and the nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool on a rack. May be made ahead several days or frozen.

>> Almond Joy Cookies

1 cn sweetened, condensed milk

1 ts vanilla extract pn salt almonds for garnish

2 squares unsweetened chocolate

3 c sweetened, flaked coconut

Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing 3 cup of sweetened, flaked coconut. Add 1 tsp of vanilla extract and a pinch of salt. Mix well until coconut is completed coated.

Drop on a cookie sheet which is line with parchment paper, by stipules. Press a whole almond into the top. Bake at 350 degrees f. For 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool, remove from pan.

That's it for today! If you want more snicker doodles cookie recipes, be sure to visit us today at:

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Easy Sugar Cookie Recipes: From Delicious Drop Cookies To Fun, Tasty Cut-Outs

If you're in the mood for something sweet, there are a lot of easy sugar cookie recipes to choose from. But sugar cookies come in all sorts of different shapes and sizes. They can be as simple as drop cookies, a spoonful of dough dropped onto a cookie sheet, or as elaborate as carefully cut-out cookies decorated with pretty, colorful icing.

So which one of those easy sugar cookie recipes should you pick? Which one will give you the best results for the type of sugar cookie you're trying to make?

The truth is, most easy sugar cookie recipes use the same basic list of ingredients, with maybe an added spice here or there. What it really comes down to are the quantities of each ingredients, and how you treat the dough.

Each ingredient in a sugar cookie has a specific role, and tweaking its quantity will give you a slightly different cookie. So what goes in a sugar cookie?

Flour. Flour gives the cookie its structure. When you mix flour in liquids, it forms tough strands of gluten. The more you mix it, and the more flour you add, the tougher a cookie you get.
Butter. Butter doesn't just add flavor. It also helps the cookie stay more tender by preventing too much gluten from forming. It also lets the cookie spread out more.
Sugar. Sugar helps the cookies be more fluffy by trapping air inside the butter when you cream it. Also, if you don't cream it enough, the undissolved sugar will make the cookie spread out more.
Eggs. The yolks help make a more tender cookie, and the whites help give it structure. They also add some moisture.
Baking powder. Baking powder helps the cookie rise.
Baking soda. Baking soda makes the cookies brown faster, and makes the cookie more tender.
Vanilla. Vanilla is just there for flavor, but it really does make all the difference.
Salt. Like vanilla, the salt is just there for flavor, although it can toughen the cookie, too.

But it's not just the ingredients that matter in easy sugar cookie recipes. How you handle the dough will affect what kind of cookie you get.

The longer you cream the butter and sugar, the fluffier a cookie you'll get. It also won't spread as much, perfect to help cut out cookies keep their shape.
The longer you mix the flour with the wet ingredients, the tougher a cookie you'll get. If you're looking for something fluffy, avoid over-mixing.
If you want to roll out the dough, you'll need to refrigerate it until it's firm enough to work with.
You can also refrigerate the raw cookies once they're shaped. It helps them keep their shape in the oven.

When you're baking, it's always a good idea to start with a recipe. But once you have a decent recipe, you can tweak it to suit your tastes and purposes, and make your own easy sugar cookie recipes.

Cooking is Melanie Steele's passion. She created www.enjoy-how-to-cook.com to inspire that love of cooking in others. Visit her site to discover her delicious cookie recipes.

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Three No Bake Cookie Recipes

Kids love cookies, but moms are often too busy to bother baking in the summertime. But wouldn't it be great if the kids could make their own? The first recipe requires no baking at all. The second recipe makes use of a stove top and the third recipe needs just a microwave. Because these aren't baked, you don't have to worry about the chemistry of the ingredients. That makes them practically full proof!

RECIPE 1 COOKIE DOUGH NO BAKES: Here is a twist on a no bake cookie. The recipe calls for ¼ cup butter creamed with 1/3 cup brown sugar. If you don't have brown sugar just use regular sugar. (If you are a purist add a teaspoon of molasses or maple extract.) Add 1 cup of oatmeal, 7 ounces of sweetened condensed milk and ½ teaspoon of vanilla extract. Add ½ cup of chips or nuts or ¼ cup of each. Shape the dough into one-inch round balls or use a cookie scoop. Place on wax paper and chill for about an hour. With a one-tablespoon sized scoop, you should get about 25 cookies.

I collect different chips throughout the year to use for cookie decorating at Christmas. So I have coffee-flavored, peanut butter, red cherry-flavored, green mint-flavored, yogurt and butterscotch chips that I like to use for variety and for color. I also keep different chopped nuts in the refrigerator. Mix and match to your heart's content to make up that last half cup.

I call the standard no-bake cookies my "kitchen sink cookies," because I like to add whatever I have on hand to them. The only concern is keeping a balance between the wet and dry ingredients, so that they will harden when chilled.

RECIPE 2 STANDARD NO BAKE COOKIES: Besides nuts and chips, I like to add coconut flakes also. For anyone allergic to chocolate, I have adapted this recipe for carob powder. So mix 2 cups of sugar with ½ cup each of milk, butter and carob powder in a pan. If using cocoa, just use ¼ cup of cocoa powder. Cook for one minute after it comes to a boil. Add ½ cup chunky or plain peanut butter, a teaspoon of vanilla extract and 3 cups of oatmeal. Drop on wax paper and chill. Try different extracts, like cinnamon or peppermint, but use less than a teaspoon. I have candy flavorings on hand that only require a few drops for a big flavor.

The oatmeal takes up a lot of the moisture, so I use a little less of it, if I am adding nuts or chips or coconut flakes. The recipe is fairly forgiving and allows for a lot of experimenting. If you are short on oatmeal, dig in the bottom of a cereal box and use the crumbs from that to come up with the 3 cups. You can also crush some cereal, graham crackers or vanilla wafers to compensate.

RECIPE 3 STRAWBERRY NO BAKE BALLS: Now for sheer decadence, here is a recipe that only makes a dozen cookies. You can double the recipe, but they are very rich. Microwave on low to melt ¼ cup of semi-sweet chocolate chips and let cool (or use ¼ cup carob powder and skip the microwaving). If the chips don't melt (and some won't), just grind them till they are a powder. Mix in 2 ounces of cream cheese. Stir in 1 large chopped strawberry. (I have also used 5-6 raspberries.)

Add 20 crushed vanilla wafers. Use more wafers if the batter is too thin. Refrigerate 2 hours until firm and then shape into 1-inch balls. Microwave some Candy Melt flavored chips until melted (use defrost setting for about 1 to 1 1/2 minutes) and dip the chilled balls into the melted chips. Place on wax paper and refrigerate until set. I rate these PG for mature audiences. They may be richer than your younger children can appreciate!

Copyright 2011 by Linda K. Murdock. Linda is the author of A Busy Cook's Guide to Flavor-Packed Cookies & Bars. This book includes 63 different flavors with a cookie and bar recipe for each flavor, including Eggnog Cookies, Lime (like key lime pie), Root Beer, Curry Pecan and others. Smaller recipes, easy instructions and readily available ingredients attract busy bakers, who prefer more flavor and less sugar in their desserts. To learn more go to http://bellwetherbooks.com

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