recipes in comments by me are courtesy of Martha Jones - Snicherdoodle Queen
THE ORIGINAL COOKIE
* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Monday, November 3, 2008
Snickerdoodles - the perfect food
Collated by ergoproxy at 5:59 PM
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17 contributions:
Maple Snickerdoodles
2 cups flour
1 1/2 teaspoons bakingpowder
1/4 teaspoon baking soda
1 1/2 teaspoons korinje cinnamon
1/4 cup unsalted butter
1/4 cup shortening
1 cup sugar
3 tablespoons real maple syrup
1 egg
1/2 cup brown sugar
1 tablespoon maple syrup
2 tablespoonfuls of Korinje cinnamon
Preheat the oven to 350 degrees. Stir together the dry ingredients and set aside. Sitr together the 2 tablespoons cinnamon, 1 tablespoon syrup and 1/2 cup brown sugar and set aside.
Cream the butter and shortening. Add the sugar and the remaining syrup and beat until light and fluffy. Add the egg and beat well. Stir in the dry ingredients.
Roll into balls the size of a walnut and roll the balls in the brown sugar, maple, cinnaon mixture. Place on a silpat lined baking sheet. Bake for 8 to 10 minutes. Cookies hsould be slightly underdone when you take them out. You can flatten the dough with a glass bottom dipped in the sugar mixture if you like, or just let them flatten out on their own.
The Snickerdoodle Cupcake Recipe
I made the snickerdoodle cupcake recipe by slightly modifying How Stuff Works' caramelized sugar cake. I have reprinted it with my modifications below.
Makes 24 cupcakes
* 1 1/2 C granulated sugar, divided
* 1/2 C boiling water
* 2 eggs, separated
* 2 1/4 C all-purpose flour
* 1 T baking powder
* 1 t salt
* 1/2 C (1 stick) butter, softened
* 1 t vanilla
* 1 C milk
1. Heat 1/2 C sugar in heavy 8-inch skillet over medium heat, stirring constantly, until sugar is melted and golden brown.
2. Reduce heat to low.
3. Gradually add boiling water into sugar mixture; continue cooking until sugar is dissolved, stirring constantly. You need to stir really quickly here to keep the sugar from glomming up.
4. Beat egg whites in medium bowl at medium speed with electric mixer until soft peaks form.
5. Gradually add 1/2 C granulated sugar, beating at high speed until stiff peaks form; set aside.
6. Combine flour, baking powder and salt in medium bowl; set aside.
7. Beat butter and remaining 1/2 C sugar in large bowl until light and fluffy.
8. Beat in egg yolks and vanilla extract.
9. Gradually add sugar syrup, mixing until well blended.
10. Add dry ingredients to butter mixture alternately with milk, beating well after each addition.
11. Fold in egg white mixture.
12. Fill cupcake liners halfway full.
13. You could pop these into the oven at 375 F for 20 minutes right now, but if you want the cookie baked into them, read on.
The Snickerdoodle Cookie Baked in the Middle of the Snickerdoodle Cupcake
To bake a snickerdoodle cookie into the cupcake, make a tablespoon-sized ball of a your favorite snickerdoodle cookie dough recipe and roll it in a cinnamon / sugar mixture. Then, press the ball into the half full cupcake liners.
Bake at 375 F for 25 minutes or until the top bounces back when touched lightly. As you can see above, they look kind of ugly before they are frosted. However, it's also sort of fun to see the cookie popping out. I almost didn't want to frost them.
The Cinnamon Penuche Frosting
I fell in love with penuche frosting when I made my quinoa cupcakes. I used the same recipe that I used on those cupcakes, only I added cinnamon to make it more snickerdoodly.
I got the original penuche frosting recipe from Southern Food on About.com.
* 1/2 C butter
* 1 C brown sugar, packed
* 1/4 C milk
* 1 T ground cinnamon
* 1 1/2 C sifted confectioners' sugar
1. In a saucepan, melt 1/2 C butter.
2. Add the brown sugar.
3. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
4. Add the milk and cinnamon and bring to a boil, stirring constantly.
5. Cool to lukewarm.
6. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
7. Beat until thick enough to spread. If too thick, add a little hot water.
The Snickerdoodle Cookie on the Top
I topped my snickerdoodle cupcakes with a snickerdoodle cookie from Wholly Wholesome bakery. I could have topped them with my own cookies, but I had lots of extra Wholly Wholesome cookies and they did look pretty cute!
Pumpink Pie Snickerdoodle Bars
Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
2 tablespoons white sugar
2 teaspoons cinnamon
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later
To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)
In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.
SNICKERDOODLE SALAD
7 c. apples
2 Snicker bars
Cool Whip
Cut apples into bite-size. Cut Snicker candy bars into tiny bits. Mix together. Add Cool Whip and mix to taste. Serves 16.
Vegetarian Snickerdoodles
7 T [aka 1/4 cup + 3 T] all purpose flour, scooped and shaken up a bit, leveled
1 T cornstarch
1/4 t baking powder
2 T margarine, softened
2 T granulated sugar
1 T light brown sugar, packed
1 T soy milk [I used unsweetened plain]
1/4 t pure vanilla extract
cinnamon sugar:
simply combine together in a small bowl the following ingredients…
2 T granulated sugar
generous 1/2 T ground cinnamon
preheat oven to 350F. line a cookie sheet with parchment paper or Silpat.
in a medium bowl, sift together flour, cornstarch, baking powder.
in a mixer bowl, cream together margarine and sugar. add soy milk and extract, mix well.
add flour mix to wet ingredients, stir until well combined, scraping the sides with a rubber spatula to make sure nothing gets lost in translation.
divide dough into walnut-sized portions, shape into balls. roll into cinnamon sugar, flatten just a touch [the cookie won't spread much while backing but will flatten down a bit once they're out of the oven], and bake for 9 minutes: the cookies must look dry on the top and lightly brown on the bottom.
Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
Eggnog Snickerdoodles
* 2 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1 1/2 cups sugar
* 1 cup butter, softened
* 1/2 teaspoon rum extract
* 1/2 teaspoon brandy extract
* 2 eggs
* 1 teaspoon nutmeg
* 1/4 cup colored (or plain) sugar
Heat oven to 400°F. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scaping bowl often, until well mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. A great Christmas Cookie recipe.
Oatmeal Snickerdoodles
1 cup margarine or butter
3/4 cup brown sugar; packed
3/4 cup sugar
2 eggs
1 3/4 cup flour, all purpose
2 cups oats, old fashioned
2 teaspoons cinnamon, ground
1 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon sugar
Heat oven to 375F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. In small bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.
Snickerdoodle Cake
Preheat oven to 350*F, and generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
* 1 package (18.25 oz) plain white cake mix
* 1 cup whole milk (I used skim and it turned out fine!)
* 8 TB (1 stick) butter, melted (use REAL butter!)
* 3 large eggs (whites and yolks, don’t separate!)
* 1 tsp. pure vanilla extract
* 2 tsp. ground cinnamon
* Cinnamon Buttercream Frosting (recipe below)
Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove from oven and place pans on wire racks to cool for ten minutes. Run a dinner knife around the edge of each layer and invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more. Meanwhile, prepare the Cinnamon Buttercream Frosting. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Cinnamon Buttercream Frosting
–Makes 3.5 cups, enough to frost a 2 or 3 layer cake
* 8 TB (1 stick) butter, at room temperature (use REAL butter!)
* 3 3/4 cups confectioners sugar, sifted (I never sift anything and it turns out fine…)
* 3-4 TB milk
* 1 tsp. pure vanilla extract
* 1 tsp. cinnamon
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 TB milk, vanilla and cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 TB milk if the frosting seems too stiff.
Snickerdoodle Pancakes Recipe:
2 eggs (can use egg whites only if preferred)
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2 cups flour
1-2 teaspoons vanilla extract (to taste)
2 teaspoons ground cinnamon
1. Beat together eggs and sugar with a wire whisk or electric mixer.
2. Add vanilla, cinnamon, baking powder and salt.
3. Stir in flour until batter is smooth and thick to the point that it coats the back of a spoon.
4. Pour onto a non-stick griddle or frying pan.
5. Flip when exposed top is bubbly and the edges of the pancake are drying.
6. Serve with your choice of syrup, fruit topping or as a desert with ice cream.
Chai Snickerdoodles
2 cups sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 cup butter, soft
2 large eggs
1 1/2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Snickerdooles Pie
* 4 cups flour
* 1 TBSP. sugar
* 2 teasp. salt
* 1 3/4 cups vegetable shortening ( M-i-L says she used butter flavored Crisco )
* 2 - 3 TBSP. ice water
* 1 large egg
* 1 TBSP. apple cider vinegar
Directions
1. in large bowl... combine flour, sugar and salt
2. with pastry blender or 2 knives... cut in shortening until mixture resembles course crumbs
3. in small bowl..... whisk water, egg, and vinegar
4. sprinkle 1 TBSP. of water mixture at a time over flour mixture
5. toss flour with fork and adding more water as needed until pastry holds together
6. divide into 4 balls.. wrap in plastic wrap and refrigerate for 1 hour
7. take out 1 ball and roll out dough to fit a 9-inch pie plate
8. fill with your favorite filling
9. roll out a second if needed..
10. wrap and freeze the unused pastry balls.. or you can roll out and freeze in a pie plate...
* 1 Tbsp. raw sugar or coarse sugar
* 1/2 plus 1/4 tsp. ground cinnamon, divided
* 2 tsp. butter, melted
* 1/2 cup packed brown sugar
* 1/4 cup butter
* 3 Tbsp. water
* 2 Tbsp. light-colored corn syrup
* 1/2 plus 1 tsp. vanilla, divided
* 1/4 cup butter, softened
* 1/2 cup granulated sugar
* 1/4 cup powdered sugar
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1/4 tsp. cream of tartar
* 1 egg
* 1/2 cup milk
* 1-1/4 cups all-purpose flour
Directions
1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
2. 2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
3. 3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
4. 4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
5. 5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.
martha jones said...
Snickerdoodle Blondies
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, softened
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Makes 16 brownies
SNICKERDOODLE BROWNIES:
Stir in 1 teaspoon ground cinnamon with flour. Omit nuts. After spreading in dish, sprinkle with mixture of 1 tablespoon sugar, heaping, and 1/2 teaspoon ground cinnamon.
1 cup sugar
1/2 cup margarine, melted
5 tablespoons unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts, if desired
1.
Heat oven to 350 degrees. Line an 8-inch square baking dish with aluminum foil. Spray with nonstick cooking spray; lightly flour.
2.
Mix sugar, margarine, and cocoa in large bowl. Beat in eggs and vanilla. Stir in flour and salt. Stir in pecans, if desired. Spread in dish.
3.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in dish on wire rack. Cut into squares.
Anonymous said...
For ergo:
Snickerdoodle French Toast
3/4 cup milk
3 large eggs
pinch salt
1 tsp vanilla extract
4 slices bread (white, or similar)
cinnamon sugar mixture, a bit heavy on the cinnamon*
Heat grill/frying pan over medium-high heat.
In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices in.
Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through. Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan. Sprinkle the top side of the french toast generously with cinnamon sugar.
Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet.
Serve immediately.
Makes 4 large pieces of french toast. Will make 6 if you have small bread.
*Make up a batch of cinnamon sugar by mixing 1/4 cup sugar with 2 tsp cinnamon. Save any extra and use it to top regular buttered toast.
November 16, 2008 11:58 PM
Martha Jones said...
If you want Chocodoodles add 3/4 cup of cocoa
November 3, 2008 10:59 AM
I hate cookies. Just sayin'
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