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.
SNICKERDOODLE PARTY COOKIES
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Provided by Chris Morocco
Categories Bon Appétit Holiday 2018 Cookies Bake Kid-Friendly Small Plates Cinnamon Cardamom Winter Christmas Thanksgiving Dessert Christmas Eve snack
Yield Makes about 24
Number Of Ingredients 13
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly.
- Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl.
- Add brown sugar and 1/4 cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5-10 minutes to let flour hydrate (dough will thicken).
- Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don't need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart.
- Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13-16 minutes. Let cool on baking sheets. Brush with gold dust if desired.
- Do Ahead
- Cookies can be baked 5 days ahead. Store airtight at room temperature.
SOFT SNICKERDOODLE COOKIES
These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!
Provided by Juju Bee
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.
SNICKERDOODLES
Provided by Food Network
Categories dessert
Time 33m
Yield 35 to 40 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the sugar and cinnamon and set aside.
- To make the cookie dough, stir together the dry ingredients.
- In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
- Preheat oven to 375 degrees F.
- Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
COPYCAT SNICKERDOODLE CUPCAKE COOKIES
Inspired by the bakery chain Crumbl's beloved flavor, these snickerdoodles are large, soft sugar cookies with a kiss of cinnamon and a cream cheese swirl topping. Cornstarch and cream of tartar in the dough keeps the cookies tender. Shaping the cookies extra thick gives them their signature height and softness. The frosted treats are amazing served warm-simply gently heat them in the microwave at half power for twenty to thirty seconds.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 10 cookies
Number Of Ingredients 19
Steps:
- For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
- Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
- Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
- For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
- Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
- Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
- For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners' sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
- Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.
SNICKERDOODLES II
Here's the recipe that I got from my mother.
Provided by N. Drew
Categories Desserts Cookies Snickerdoodle Recipes
Time 25m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
- Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 19.8 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.8 g, Sodium 66.3 mg, Sugar 10.9 g
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