Sparkly Chocolate Snickerdoodles Food

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat oven to 400ºF.
• Beat 1 1/2 cups of sugar and butter until fluffy.
• Add vanilla and eggs and mix well.
• Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
• In another bowl mix the 2 Tbs. sugar and cinnamon.
• Shape dough into 1 inch balls and roll in cinnamon mixture.
• Bake for 8-10 min or until set. Immediately remove from cookie sheet.

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
• Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
• Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
• Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
• Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.

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.

SNICKERDOODLE HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, vanilla, spices and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream, cookie and additional cinnamon.

SPARKLING SNICKERDOODLES

Steps:

• Mix together thoroughly the shortening, sugar and eggs.
• Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.
• Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
• Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees) oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.