Crispy Snickerdoodle Cookies With Sea Salt Dairy Free Food

CLASSIC CRISPY SNICKERDOODLE COOKIES

Steps:

• In a medium bowl, whisk or sift together flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl or the bowl of your mixer, cream the shortening, butter, and sugar at medium high speed thoroughly until light and fluffy.
• Add the eggs one at a time, and mix thoroughly.
• Reduce mixer speed to low, and slowly add the flour mixture. Mix until just combined.
• Place dough in the refrigerator until just cool enough to handle and roll into balls, about 15-30 minutes.
• Preheat oven to 400°F.
• Combine cinnamon and sugar in a small bowl.
• Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides.
• Place dough balls about two inches apart on a cookie sheet.
• Just before baking, take your three middle fingers and press the balls down slightly, until they are about a half inch thick.
• Bake for 8-10 minutes, or until barely set and slightly golden. They will puff up at first while baking, then flatten out.
• Cool for a few minutes on the pan, then remove and cool completely on cooling racks.

MICHAEL SYMON'S CHOCOLATE CHOCOLATE CHIP COOKIES WITH SEA SALT

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with parchment.
• In a medium bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt.
• In a large bowl, whisk together butter, sugar and dark brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporate.
• Gradually add the flour mixture into the butter mixture. Make sure not to over mix or cookies will be tough. On the last addition of the flour mixture add the chocolate chips and fold to incorporate.
• Scoop 2 heaping tablespoons of batter and drop onto baking sheet. For a more uniform cookie measure each scoop and roll into a ball before placing on baking sheet. Place dough 2 inches apart. Sprinkle a generous pinch of salt onto each cookie.
• Bake for 10-12 minutes or until the center of the cookies are just set. For a crispy cookie bake for 2 more minutes.
• Let cool slightly on sheet pan and then transfer to a wire rack to cool completely.

SUGAR COOKIES - DAIRY FREE

Steps:

• Sift togehter the first 3 ingredients.
• In a large bowl cream margarine ans sugar.
• Add egg, vanilla and water, beat well.
• Add dry ingredients and blend well.
• Refrigerate for 1 hour.
• Roll to 1/4 inch thick and shape with cookie cutters.
• Sprinkle with sugar.
• Place on cookie sheet and bake for 8 minutes at 375.

CHOCOLATE CHIP AND CASHEW GOURMET COOKIES

Steps:

• Sift together the flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
• In another bowl, cream together the butter, shortening and sugars on medium speed until light and fluffy.
• Add the eggs and vanilla and beat well.
• Gradually add the dry ingredients and mix until just combined.
• Add the chocolate chips and cashews to the dough. Stir well. This will be very thick, and I sometimes use my hands to mix together.
• Using a spoon, scoop the dough into a rough ball, about the size of a golf ball, and place on the baking sheet.
• Sprinkle lightly with sea salt and bake until light brown and and set for about 9-10 minutes in a 350 degrees oven.
• Cool cookies on a cooling rack and enjoy!

CRISPY SNICKERDOODLE COOKIES WITH SEA SALT (DAIRY-FREE)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl cream together shortening and sugar with a mixer (handheld or stand) at medium speed until fluffy. Add salt, baking soda, cream of tartar, egg and vanilla. Reduce mixer speed to low and add in flour 1/2 cup at a time until thoroughly incorporated. If your mixer tires out, you may need to work in the last bit of flour by hand.
• In a small bowl, combine cinnamon, sugar and sea salt.
• Roll cookie dough into 1-inch balls. Then roll in the cinnamon-sugar mixture until coated.
• Place dough balls 2 inches apart on a greased cookie sheet (or parchment paper per your preference) and bake for 10-12 minutes until cookies spread out, appear crackled and no longer appear gooey in the center.
• Remove from cookie sheet and cool on a wire rack. Enjoy!