Snickerdoodle Poppers Food

SNICKERDOODLES

Steps:

• Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
• Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
• Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
• Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
• Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.

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 BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
• Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
• Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
• Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
• Bake until the edges are golden and the center is set, 25 to 30 minutes.
• Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.

SNICKERDOODLE POPPERS

Steps:

• Heat about 2 inches of oil in medium pan to 350.
• Unroll the biscuits and cut them into fourths. Roll them into balls. Prepare the pudding and set aside.
• Place 4 balls at a time into oil and fry until both sides are evenly golden.
• Coat the poppers in the cinnamon sugar.
• Inject each popper with some of the pudding. Enjoy!

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.