CHERRY-PECAN-CHIP SNICKERDOODLE COOKIES
Pull together a great gift idea in a jiffy with this tasty cookie mix. Start with Betty Crocker Snickerdoodle Cookie Mix, stir in some special add-ins, and add a personalized tag.
Provided by Cindy Rahe
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
- Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
- Bake 11 to 13 minutes.
Nutrition Facts : ServingSize 1 Serving
PAN-BANGING PECAN SNICKERDOODLE COOKIES
We packed these cookies with cinnamon, pecans and chocolate toffee chunks for the ultimate snickerdoodle experience--and then added one finishing touch. Inspired by blogger Sarah Kieffer's internet-famous crinkled chocolate chip cookies, we pulled the snickerdoodles out of the oven midway through cooking and banged the baking sheet on the counter, producing a cookie with the best of both worlds--crispy ripples around the edge and a soft, chewy center.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 13 cookies
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with foil.
- Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined.
- With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
- Use a 1/3 cup measuring cup to scoop leveled mounds of cookie dough evenly spaced on the prepared baking sheets. Roll each mound into a ball. Transfer 1 baking sheet to the freezer and freeze until firm, about 20 minutes.
- Transfer the frozen baking sheet to the oven (meanwhile, transfer the second baking sheet to the freezer) and bake until the edges have melted and the center is still domed, about 10 minutes. Remove the sheet from the oven and bang it firmly on a work surface until a small ripple forms around the outer edge. Return it to the oven and bake until the center puffs up, 3 to 4 minutes. Remove the sheet from the oven and bang it again firmly on a work surface until the edges are rippled and golden brown and the center is soft. Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, freezing the third baking sheet for 20 minutes while the second baking sheet is in the oven.
MAPLE PECAN SNICKERDOODLES
These maple pecan snickerdoodles are soft and chewy with irresistible maple and cinnamon flavors. Set aside at least 2 hours to chill the cookie dough before rolling and baking. See recipe notes for additional information about some key ingredients.
Provided by Sally
Categories Dessert
Time 2h50m
Number Of Ingredients 16
Steps:
- Whisk the flour, cream of tartar, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Beat in the maple syrup, vanilla extract, and maple extract until combined.
- Pour the dry ingredients to the wet ingredients, and then beat on low until combined. Beat in the chopped pecans. Dough will be thick and soft.
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Mix the granulated sugar and cinnamon together. Set aside.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Roll each ball generously into cinnamon sugar topping and place 2-3 inches apart on prepared baking sheets. Gently press a pecan half into the tops of each dough ball. (Not too hard or the pecan may break.)
- Bake for 13-14 minutes or until lightly browned around the edges. The centers will look very soft.
- Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cover and store leftover cookies at room temperature for up to 1 week.
PECAN SNICKERDOODLES
Up the ante on classic snickerdoodles with some nutty pecan goodness. These Pecan Snickerdoodles are an easy twist on everyone's favorite cookie.
Provided by My Food and Family
Categories Baking Ingredients
Time 32m
Yield Makes 6 doz. or 36 servings, 2 cookies each.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients in large bowl. Beat butter and 1-1/2 cups sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually beat in flour mixture until well blended. Shape into 1-inch balls.
- Mix remaining sugar and cinnamon. Roll balls in cinnamon sugar. Place, 2 inches apart, on baking sheets.
- Bake 10 to 12 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHERRY PECAN DREAMS
Packed with fruit, nuts and vanilla chips, these are always a treat. To vary the flavor, swap in dried cranberries or apricots for the cherries, and pistachios for the pecans. -Mary Ann Mariotti, Plainfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 166 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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