Double Snickerdoodle Crunch Cookies Recipes

SNICKERDOODLE PARTY COOKIES

Snickerdoodle Party Cookies image

We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.

Provided by Chris Morocco

Categories Bon Appétit Holiday 2018 Cookies Bake Kid-Friendly Small Plates Cinnamon Cardamom Winter Christmas Thanksgiving Dessert Christmas Eve snack

Yield Makes about 24

Number Of Ingredients 13

Ingredients

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2 1/2 tsp. ground cardamom, divided
2 tsp. ground cinnamon, divided
1 cup (packed) light brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 tsp. vanilla extract or paste
2 Skor bars, finely chopped
3 cups cornflakes, lightly crushed
Gold or rainbow disco or luster dust (for serving; optional)

Steps:

Place racks in upper and lower thirds of oven; preheat to 350°F. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly.
Meanwhile, whisk flour, baking soda, salt, 1 1/2 tsp. cardamom, and 1 tsp. cinnamon in a medium bowl.
Add brown sugar and 1/4 cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5-10 minutes to let flour hydrate (dough will thicken).
Place cornflakes in a small bowl. Mix remaining 1/4 cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don't need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart.
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13-16 minutes. Let cool on baking sheets. Brush with gold dust if desired.
Do Ahead
Cookies can be baked 5 days ahead. Store airtight at room temperature.

SNICKERDOODLES II

Snickerdoodles II image

Here's the recipe that I got from my mother.

Provided by N. Drew

Categories Desserts Cookies Snickerdoodle Recipes

Time 25m

Yield 30

Number Of Ingredients 9

Ingredients

1 cup shortening
1 ½ cups white sugar
2 eggs
2 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 19.8 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.8 g, Sodium 66.3 mg, Sugar 10.9 g

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