Snickerdoodle with a Twist

Snickerdoodles are a favorite of many and so is chocolate. I was going to make snickerdoodles for work one day. I forgot the recipe had to chill for 1 to 2 hours. I didn't have that kind of time. I did end up making chocolate chip cookies with a new product from Nestle.

It is their milk chocolate chips with peanut butter filling. I just used the recipe from the bag. They were OK, everyone at work loved them. The peanut butter leaked out a bit and the dough kinda spread out a little when baking.
Anyway, I put my snickerdoodle dough in the fridge to save for another day.

I decided to dip the snickerdoodle dough in the mini chips then the sugar-cinnamon mixture.

The result, so good. Chocolate really makes everything just at little tastier. Enjoy.

Ingredients

1 1/2 cups plus 2 tablespoons sugar, divided
1 cup butter chilled and sliced into tablespoons
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon
mini chocolate chips


Directions

In a large mixing bowl, combine 1 1/2 cups sugar, the sliced butter and eggs.  Beat at medium speed of electric mixer until light and fluffy. About 3 minutes.  Add flour, cream of tartar, baking soda, nutmeg and salt.  Beat at low speed until soft dough forms.

Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven, to 375F.  In small bowl, combine cinnamon and remaining 2 Tablespoons sugar.  Shape dough into 1-inch balls. Press into the mini chocolate chips. Roll balls in cinnamon mixture.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until light golden brown.

Let cool for 1-3 minutes before removing from cookie sheets.  Cool completely before storing.

~Michelle 

recipe from here

Snickerdoodle Bars

I thought I would try this recipe that came over my email from the Betty Crocker website.  I am always up for a new recipe.  It was a pretty cool evening and the boys and a friend were watching a movie so I decided to bake.  The great thing about this recipe is that the ingredients are things that I already had on hand. After I took it out of the oven I thought it was going to be under-baked however as it cooled it had a chewy, soft and very delicious texture. I also didn't use the glaze.  I wrapped some for the boys' friend to take home and took some to work the next day... Everyone loved them. Yeah

recipe from Betty Crocker

Snickerdoodle Bars

Ingredients
2 1/3 cup all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter softened. (I used cold butter and just sliced it into tablespoons before beating)
1 1/4 cups sugar
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla

Cinnamon Filling
1 Tbsp sugar
1 Tbsp cinnamon

Glaze - I didn't put any glaze on mine.
1 cup powdered sugar
1 to 2 Tablespoons milk
1/4 tsp vanilla

Directions
Preheat oven to 350F. Spray or grease bottom only of a 13x9-inch baking pan with cooing spray. In small bowl, combine flour, baking powder and salt. Set aside

In large bowl, beat butter with electric mixer on hight speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, add dry ingredients until well combined.

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

(Glaze) - In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.

Cut and serve
~Michelle

Snickerdoodle 2

When I'm actually home at night and the kids are over a friends house I find myself looking for something to do.  That gives me the chance to BAKE. I decided to try another snickerdoodle recipe.  I came across this recipe from Cooking Classy. This is also where I found the coffee creamer cookie recipe that I made, and totally LOVED.

I thought that the batter was too sticky to handle and roll with my hands.  I took the ice cream scoop and just plopped the dough into the cinnamon-sugar mixture, flipped it over and gently place it on my air-bake cookie sheets.  They tasted delicious. The kids, their friend and I each ate 2 right away. Just a little crunch and very tender in the center. Yum

They spread out quite a bit so for the rest of the batches I just made 9 per sheet.

Snickerdoodle Cookies 
about 3 dozen cookies


Ingredients

2 1/2 cups all-purpose flour
2 tsp cornstarch
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt 
3/4 cup butter 
3/4 cup granulated sugar
3/4 cup light-brown sugar 
1 large egg
1 large egg yolk
3 Tbsp sour cream
1 tsp vanilla extract
1/4 tsp almond extract 


1/4 cup granulated sugar
1 1/4 tsp cinnamon


Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, 3/4 tsp cinnamon, nutmeg and salt, set aside. In the bowl of an electric stand mixer, whip together butter, 3/4 cup granulated sugar and light brown sugar until pale and fluffy, about 4-5 minutes. 

Mix in egg and egg yolk. Stir in sour cream, vanilla and almond extract. Add in dry mixture and mix just until combine. 

Allow mixture to rest 20 minutes at room temperature. In a separate small bowl, combine 1/4 cup granulated sugar with 1 1/4 tsp cinnamon. 

Scoop dough out by the heaping tablespoonfuls (each ball should be about 1 1/2 Tbsp) and roll into balls, then roll balls in cinnamon sugar mixture (give them a good coating). 

Bake on Silpat lined or buttered cookie sheets in preheated oven for 10-12 minutes. I used air-bake sheets and didn't butter them. Allow to cool several minutes before transferring to wire rack to cool. Store in an airtight container.


~Michelle

Classic Cookie: Snickerdoodle

I made a little snack for the cub scout fishing derby. I made the Coffee Creamer Chocolate Chip cookies and I also went with a classic choice, the snickerdoodle.  Really this is a traditional recipe and I did not come home with any cookies. The cookies are soft and chewy if you remove them from the cookie sheet after 1-3 minutes. They are also a little flat. I might try another recipe that has a little brown sugar just to see how the flavors are different.  ~Bake some snickerdoodles today.  The recipe uses basic pantry ingredients so they are wonderful when you don't have any chocolate chips and want to bake cookies. 

Ingredients

1 1/2 cups plus 2 tablespoons sugar, divided
1 cup butter chilled and sliced into tablespoons
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon


Directions

In a large mixing bowl, combine 1 1/2 cups sugar, the sliced butter and eggs.  Beat at medium speed of electric mixer until light and fluffy. About 3 minutes.  Add flour, cream of tartar, baking soda, nutmeg and salt.  Beat at low speed until soft dough forms.
Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven, to 375F.  In small bowl, combine cinnamon and remaining 2 Tablespoons sugar.  Shape dough into 1-inch balls.  Roll balls in cinnamon mixture.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until light golden brown.

Let cool for 1-3 minutes before removing from cookie sheets.  Cool completely before storing.

recipe from Cookies! a cookie lover's collection

~Michelle