Applesauce Snickerdoodles Recipe Cdkitchencom Recipes

VEGAN SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, sugar, baking soda, and salt together in a bowl.
• Beat vegetable oil, applesauce, almond milk, and vanilla extract together in a separate large bowl; add flour mixture and stir until combined.
• Divide dough into 14 portions and roll into balls. Spread cinnamon-sugar into a wide, shallow bowl. Roll dough balls in the cinnamon-sugar and arrange onto a baking sheet.
• Bake in preheated oven until golden brown, about 10 minutes.

APPLESAUCE SNICKERDOODLES

Steps:

• Heat oven to 375 degrees.
• In a large bowl, whisk together the applesauce, shortening, honey, sugars and the eggs.
• In a separate bowl, sift together the flour, baking soda, salt, nutmeg, and cream of tartar. Slowly stir the dry ingredients into the wet ones. Cover and place in the freezer for about 45 minute This makes it easier to handle the dough later.
• In a shallow bowl mix the 2 tablespoons of sugar and the cinnamon. Now here comes the fun part. You are trying to make evenly sized balls and roll them in the sugar mixture. Since the dough is so soft, however, this can get messy. I suggest using two spoons together to grab balls of dough and roll them in the sugar. Once you get that going, place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12-15 minutes. It will take a few batches to get the cooking time down right. The cookies should be brown and soft, but not too brown (i.e. burnt). Remove from cookie sheet immediately and place on wire rack to cool.

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

APPLE BUTTER SNICKERDOODLES

Steps:

• Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
• Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

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.