BROWN BUTTER SNICKERDOODLES SUBMITTED BY LYNNE HOWARD RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, cream of tartar, cinnamon, salt, unsalted butter, dark brown sugar, granulated sugar, large egg, egg yolk, vanilla extract, plain greek yogurt, sugar, cinnamon
Provided by Tasty
Categories Desserts
Yield 20 cookies
Number Of Ingredients 14
Steps:
- Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside.
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended.
- Beat in the egg, yolk, vanilla, and yogurt until combined.
- Add the dry ingredients slowly and beat on low-speed just until combined.
- Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
- NOTE: You can place it in the freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
- Preheat the oven to 350°F (180°C).
- Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
- Meanwhile mix the rolling mixture in a bowl.
- Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
- Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies.
- Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
- Repeat with remaining dough.
- Enjoy!
Nutrition Facts : Calories 109 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
SNICKERDOODLES IV
Cinnamon cookies.
Provided by Ann
Categories Desserts Cookies Snickerdoodle Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (205 degrees C).
- Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
- Roll the dough into the size of small walnuts.
- Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
- Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don't burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 24.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 107.1 mg, Sugar 14.6 g
SPECULOOS COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE BY TASTY
Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.
- Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.
- Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- Add the egg and whisk to incorporate.
- Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.
- Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.
- Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.
- Roll the cookie dough balls in the cinnamon sugar to coat.
- Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart - there should be 6 per baking sheet.
- Bake for 12 minutes, until the edges are light golden brown.
- Let cool, then serve.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 18 grams
EXTRA-BUTTERY SNICKERDOODLES
Tender and moist from cream cheese and my signature Recipe #526243, these get extra richness from buttery Kamut flour, butter extract and butterscotch schnapps! A dose of Aquafaba keeps things egg free too, and rolling them in crushed cinnamon cereal adds an unexpected layer of texture.
Provided by YummySmellsca
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F Line two baking sheets with parchment.
- Beat together the butter, shortening, cream cheese and sugar until smooth.
- Add the aquafaba, beating until smooth.
- Beat in the schnapps, extracts, baking powder and salt.
- Add the flours, mixing until totally incorporated.
- Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
- Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
- Space the cookies at least 1 ½" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
- Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
Nutrition Facts : Calories 50.1, Fat 2.6, SaturatedFat 1, Cholesterol 3.5, Sodium 67.9, Carbohydrate 6, Fiber 0.3, Sugar 3, Protein 0.9
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