Cayenne Snickerdoodles Food

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.

CAYENNE SNICKERDOODLES

Steps:

• MIx together the flour, cream of tartar, baking soda, and salt. Set aside.
• With a stand mixer, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition.
• With the mixture still running, incorporate the flour mixture in small increments. Turn off the mixer, and spoon the dough into a bowl.
• Wrap the dough in plastic wrap, and refrigerate for a few hours.
• Mix the sugar with the cinnamon and cayenne in a small bowl.
• Roll the dough into golf-ball sized balls.
• Roll the balls into the sugar mixture.
• Bake on a cookie sheet at 350 degrees Fahrenheit for 8-10 minutes.
• Enjoy!

MEXICAN CHOCOLATE SNICKERDOODLES

Steps:

• 1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
• 2. In a large bowl, cream sugar and butter together.
• 3. Stir in eggs and vanilla.
• 4. In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
• 5. Slowly stir flour mixture into the bowl with butter mixture. Combine well.
• 6. In a small bowl, combine sugar and cinnamon mixture.
• 7. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
• 8. Bake for 8-10 minutes.
• 9. Cool on cookie sheet for 1 minute before removing to a cooling rack.

SNICKERDOODLES

Steps:

• Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
• Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
• For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
• Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.