Apple Snickerdoodles Food

APPLE CIDER SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.
• Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
• Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

APPLE SNICKERDOODLES

Steps:

• 1. Preheat oven to 350.
• 2. Combine butter, 2 cups sugar, the apple cider mix, vanilla, baking powder and salt with an electric mixer. Add eggs and mix well.
• 3. Add flour and mix until combined and you have a smooth dough.
• 4. Refrigerate the dough about 10 minutes.
• 5. While dough is chilling, mix the 1/4 cup sugar and cinnamon in a small bowl.
• 6. Using a small cookie scoop or teaspoon, scoop out dough and roll into small balls. Roll the balls in the cinnamon sugar and place on ungreased cookie sheet. Press lightly to flatten only a little. (The cookies will flatten and spread while baking.) I like to sprinkle a little extra cinnamon sugar on the top before baking.
• 7. Bake 10 minutes. Remove from cookie sheet while hot to avoid sticking. Cool on a wire rack.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
• In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
• Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
• Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

SNICKERDOODLE APPLE MUFFINS

Steps:

• Mix flour, sugar, salt and baking powder in a large bowl. Add melted butter, milk and egg. Stir together until mixed but still lumpy. Fold in diced apples.
• Scoop into sprayed or lined muffin tins, filling 1/2 to 3/4 full. Bake at 425 degrees for 9-11 minutes. Do not over bake.
• Let cool just long enough to handle. Dip muffin tops in melted butter, then sugar and cinnamon mix. Serve immediately.

APPLE BUTTER SNICKERDOODLES

Steps:

• Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
• Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

SNICKERDOODLE DANDIES

Steps:

• The recipe makes about 24 snickerdoodle cookies. It's divided in half to make two different flavours of snickerdoodles at a time (approx 12 each). Choose from blueberry, banana and apricot, walnut and raisin or apple. Most cookie recipes use a higher proportion of sugar and butter which makes them either crisp and thin or soft and chewy. For a less sugary treat, I've used a lower ratio of sugar, which creates light and cakey texture - the added fruit and nuts provide extra natural sweetness.
• Preheat the oven to 180C, Gas 4.
• Ensure the butter is at a cool room temperature. Mix the butter with the sugar in a large bowl and beat with an electric mixer until light and fluffy.
• Add the salt, vanilla and egg to the butter and continue mixing until combined and smooth and fluffy, about 3 to 4 minutes.
• Weigh the flour and put into a bowl, add the baking powder and mix well with a whisk. Add to the butter mix and blend on a low speed with the electric mixer, or a wooden spoon until it just comes together. Let the dough rest in the fridge whilst measuring the added ingredients.
• Divide the mixture in half and add one choice of ingredients to each half
• Mix the cinnamon sugar and put in a wide flat bowl. Using a soup spoon, scoop out dough and work in the palms of hands to make a small golf ball size ball. Roll this in the cinnamon sugar and place on a baking sheet. Press down in a firm stroke to slightly flatten the ball to a disc about 2cm thick. The cookies do not spread very much, but allow plenty of space between each. Ideally, cook one tray of cookies at a time.
• Bake toward the top of the oven for between 12-15 minutes until browned at the edges. Remove from the oven and leave on the baking tray to cool for a few minutes. Then transfer to a rack and cool completely. Store in an airtight container.
• Tips: The snickerdoodles are also good plain, or with added chocolate chips. Sprinkle any leftover cinnamon sugar on hot buttered toast...