Crispy Snickerdoodle Cookies With Sea Salt Dairy Free Recipes

SNICKERDOODLE CRISPS

Snickerdoodle Crisps image

This classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
SPICED SUGAR:
1/3 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough in half; shape each into an 8-in.-long roll. Wrap and refrigerate 2 hours or until firm., Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze wrapped logs in an airtight freezer container. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 68mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY SNICKERDOODLES

CRISPY SNICKERDOODLES image

Categories Cookies Egg Dessert Bake Kid-Friendly Winter

Yield 45 cookies

Number Of Ingredients 11

Ingredients

1 cup soft shortening (part butter)
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Plus
3 tablespoons sugar
2 tablespoons cinnamon
for coating

Steps:

Heat oven to 400 degrees. Cream together shortening and sugar. Add eggs and mix thoroughly. Blend all dry ingredients and stir in. Roll dough into balls about the size of a small walnut (1 inch). Roll balls in a mixture of 3 tablespoons sugar and 2 tablespoons cinnamon until coated. Place 2" apart on an ungreased baking sheet. Bake 12 to 18 minutes. The cookies puff up at first, then flatten out. Makes about 45 cookies.

CRISPY SNICKERDOODLE COOKIES WITH SEA SALT (DAIRY-FREE)

Crispy Snickerdoodle Cookies With Sea Salt (Dairy-Free) image

If you like snickerdoodles, there's a good chance you'll like these just as well. These are different than the classic, chewy version because they are instead crispy like a butter cookie. The best part is the surprising hint of sea salt baked into the cookie as well as in the coating.

Provided by MarthaStewartWanabe

Categories Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

1/2 cup shortening
1 cup sugar
1/4 teaspoon sea salt, finely ground (I used Fleur De Sel)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon, ground
2 tablespoons sugar
1/2 teaspoon sea salt, finely ground (I used Fleur De Sel)

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!

Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 1.1, Cholesterol 7.8, Sodium 89, Carbohydrate 15.5, Fiber 0.3, Sugar 9.4, Protein 1.1

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