Recipes

[katkitty]

Snickerdoodle Cupcakes-1

Cupcakes:
2 3/4 cups Gold Medal® all-purpose flour
1 teaspoon ground cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk

Cinnamon Frosting:
6 cups powdered sugar
2 teaspoons ground cinnamon
2/3 cup butter or margarine, softened
1 tablespoon vanilla
2 to 4 tablespoons milk

Garnish:
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

STEP 1) Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.

STEP 2) In medium bowl, mix flour, 1 teaspoon cinnamon, the baking powder and salt; set aside

STEP 3) In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.

STEP 4) Divide batter evenly among muffin cups, filling each about two-thirds full.

STEP 5) Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

STEP 6) In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Stir in 1 tablespoon vanilla and 2 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted
cupcakes.

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Snickerdoodle Cupcakes-2

http://www.marthastewart.com/recipe/snickerdoodle-cupcakes

Makes 28

* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting



1. Preheat oven to 350*. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in
airtight containers.

4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

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Mexican Chocolate Snickerdoodles

from Vegan Cookies Invade Your Cookie Jar
http://thingsmyroommatemakes.wordpress.com/2011/10/01/vegan-cookies-invade-my-blog/

topping-
1/3 cup sugar
1 tsp ground cinnamon

for the cookies
1/2 cup canola oil
1 cup sugar
1/4 cup real maple syrup
3 Tbsp {nondairy} milk (or use milk, coconut milk etc)
2 tsp vanilla
1 2/3 cups all-purpose flour
1/2 cocoa powder (not Dutch process)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne

Step 1: Preheat to 350*, and line your baking sheets with parchment paper.

Step 2: Mix the topping ingredients together in a shallow bowl, and set aside.

Step 3: In mixing bowl, vigorously mix together the oil, sugar, syrup, and milk with a fork. Mix in the extracts. Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added, mix until you have a pliable dough.

Step 4: Roll the dough into walnut sized balls. Place a ball into topping, and press into sugar to flatten into 2" disc. Transfer to baking sheets (sugar side up, 2 in apart), and bake 10-12 minutes.

Step 5: Be warned – these cayenne spiced cookies have a bit of a kick

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Maple Snickerdoodles

http://www.lovintheoven.com/2010/06/maple-snickerdoodles.html

This is a snickerdoodle with a twist, adapted from The Busty Baker. Make sure to use good quality maple syrup! None of that Aunt Jemima garbage. These cookies will come out
fluffy and soft with a crackly top.

* 2 cups AP flour
* 1 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp cream of tartar
* 1 1/2 tsp ground cinnamon
* 1/2 cup salted butter (or you can use unsalted and add about 1/4
tsp salt)
* 1 cup granulated sugar
* 3 T real maple syrup
* 1 egg

* 2 parts sugar to 1 part cinnamon

1. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cream of tartar, and salt.

2. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Beat in the maple syrup and egg until combined. Add dry ingredients. Beat until just mixed.

3. Refrigerate dough for at least an hour.

4. Preheat oven to 350*.

5. Roll dough into 1 inch balls. Roll each ball in the sugar/cinnamon mixture. Arrange balls on cookie sheets, 2 inches apart.

6. Bake until tops are crackly, about 9-12 minutes. Remove from oven and leave cookies on sheets to cool slightly, about 2 minutes. Transfer cookies to wire rack to cool completely.

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Cinnamon Cardamom Snickerdoodles

http://asweetspoonful.com/2010/02/cinnamon-cardamom-snickerdoodles.html

Ingredients:
2 2/3 cups unbleached all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. fine sea salt
16 Tbsp. (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/2 tsp. vanilla extract

For Spiced Sugar:
1 1/2 tsp. ground cardamom
1/2 cup granulated sugar
2 tsp. ground cinnamon

Directions:
Position oven racks in the center and top third of the oven and preheat oven to 375*. Line two baking sheets with parchment or a silicone baking mat. Sift together the flour, cream of tartar, baking soda, and salt (This is important, to completely combine the cream of tarter and baking soda, and to break up any clumps).

Beat the butter and sugar in a medium-size bowl with an electric mixer at high speed until the mixture is light in color and texture, about 3 minutes. One at a time, beat in
the eggs, then the vanilla. Reduce the speed to low. In four equal additions, add the flour mixture, beating the dough until it’s smooth after each addition.

To make the spiced sugar, combine the ground cardamom, sugar, and cinnamon in a small bowl. Using a level tablespoon of dough for each cookie, roll the dough into walnut-size balls. A few at a time, toss the balls in the spiced sugar to coat, and place about 2 inches apart on the cookie sheets. Sprinkle the tops of each cookie with a bit of the spiced
sugar.

Bake until the edges of the cookies are crisp and lightly browned, but the centers are still a bit soft, 8-10 minutes. Rotate the cookie sheet halfway through baking. Cool on the sheets for a few minutes, then carefully transfer to a wire rack to cool completely. The cookies can bestored in an airtight container at room temperature for up to 5 days.

Makes: 30-36 cookies

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Pumpkin Snickerdoodles

http://www.wearenotmartha.com/2009/11/pumpkin-snickerdoodles/

• 1/2 C butter
• 1/2 C pumpkin puree
• 3/4 C granulated sugar
• 1 egg
• 2 C flour
• 1/4 t salt
• 1/2 t baking soda
• 1 t cream of tartar

• 1 T granulated sugar
• 1 T cinnamon

Cream the butter, sugar, and pumpkin puree together.

Beat the egg into the mixture. Then sift your dry ingredients into a bowl. Stir the dry ingredients into the wet ones in two separate batches, until they’re completely combined.

Then cover the mixing bowl and put it in the fridge for 1 hour. Pre-heat your oven to 400* degrees.

On a plate, mix together your tablespoon of sugar and tablespoon of cinnamon together.

Roll a bit of the cold dough into a ball about the size of a walnut.

Place the dough on a cookie sheet with a bit of room in between each of them.

Now bake the cookies at 400 degrees for about 10 minutes.

Cool & enjoy!

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Snickerdoodle Blondies

http://dozenflours.com/search?q=snickerdoodle+blondies


2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350*. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed.
Cool slightly. While still warm, cut into bars with a sharp knife.

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http://annies-eats.com/2009/11/03/snickerdoodle-scones/

Snickerdoodle Scones

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
½ cup whole milk or heavy cream
1½ tsp. vanilla extract

For the topping:
¼ cup sugar
1½ tsp. ground cinnamon

Directions:
Preheat the oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl combine the flour, baking soda, cream of tartar and salt; stir together with a fork.

Add the cold butter to the flour mixture and cut the butter into the dry ingredients using a pastry cutter or two knives, until the mixture is crumbly and the largest butter pieces are the size of peas.

Combine the milk and vanilla in a measuring cup. Pour the liquid over the dry ingredients and stir together with a fork just until the mixture forms a cohesive dough. If necessary, knead the mixture just a few times by hand to bring the dough together. Transfer the dough to the prepared baking sheet and form a large round disc about 8-9 inches in
diameter.

In a small bowl, whisk together the sugar and cinnamon for the topping. Sprinkle generously over the top of the dough round (you may not need all of the topping.) Bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on the pan, then slice into 6-8 wedges for serving.

Source: adapted from Baking Bites

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Snickerdoodle Bundt Cake

http://dozenflours.com/2009/03/snickerdoodle-bundt-cake.html

2 teaspoons ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.


Preheat oven to 325*.

Grease (or, generously spray with Pam+flour) a 9 inch Bundt pan, being careful to
cover all the nooks and cranies, as well as the center tube. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the
cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

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Pumpkin Pie Snickerdoodle Bars

http://dozenflours.com/2008/10/susis-pumpkin-pie-snickerdoodle-bars.html

Snickerdoodle Layer

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer

1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin

2 tablespoons white sugar
2 teaspoons cinnamon

1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice

Preheat oven to 350*.

Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later

To make snickerdoodle layer:

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)

In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.

After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.

Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.

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snickerdoodle pie

http://www.food.com/recipe/snickerdoodle-pie-334471

1 -9 inch pie crust (homemade or purchased)
2 teaspoons butter, melted
1 tablespoon raw sugar or 1 tablespoon coarse sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons water
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1/4 cup butter, softened
1/2 cup granulated sugar

1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1 teaspoon vanilla
1/2 cup milk
1 1/4 cups all-purpose flour

Preheat oven to 350* .

Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.

In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
Makes 10 servings.

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Snickerdoodle Ice Cream

http://www.ourbestbites.com/2009/03/snickerdoodle-ice-cream.html

1 1/2 c. 2% milk
1 c. sugar
2 egg yolks
1 c. heavy cream
1 tsp. vanilla
2 tsp. cinnamon
About 1 1/2-2 c. chopped high-quality sugar cookies, snickerdoodles, or shortbread cookies


Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.

In a small mixing bowl (or really big cereal bowl), whisk egg yolks thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the yolks constantly. Return pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly. You need to be careful here to not get the eggs too hot too
fast, or else they'll curdle. So just relax and take it slow.

Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.

Whisk in cinnamon and vanilla. Place the custard in an airtight container and chill in the refrigerator several hours.

When ready to make ice cream, pour chilled mixture into ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is almost done (like maybe the machine's struggling a little...it looks like really firm soft-serve...), add chopped cookies.

Remove from ice cream freezer and place in another air-tight container and freeze a couple of hours at least to firm up.
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Snickerdoodle Cheesecake

http://www.amazingcheesecakerecipes.com/snickerdoodle-cheesecake.html

Snickerdoodle Cheesecake Crust:

1 and 1/2 cups crushed cinnamon graham crackers

1/4 cup melted butter

Preheat the oven to 325*s.

Combine the crushed cinnamon graham crackers and melted butter. Press firmly onto the bottom of a 9 inch spring form pan. Refrigerate while you prepare the filling.

Filling:

3 (8 ounce) packages of cream cheese, softened

1 cup granulated sugar (divided)

1 and 1/2 cups sour cream (divided)

3 tablespoons flour

2 teaspoons vanilla

3 eggs at room temperature

1 and 1/2 cups cinnamon chips

2 teaspoons cinnamon

With an electric mixer on medium speed, beat the cream cheese until fluffy. Blend in 3/4 cup sugar, 1/2 cup sour cream, flour, and vanilla until well mixed.

Add the eggs one at a time, beating just until blended in. Stir the cinnamon chips into the cream cheese batter and pour the batter over crust. Bake at 325* for 45 minutes or until center is almost set.

Mix together 1/4 cup sugar, 1 cup sour cream, and cinnamon. Spread this over cheesecake and bake 10 more minutes.

Remove from oven and loosen the cake from the pan without removing the rim. Cool on a rack to room temperature then refrigerate for at least 4 hours.

Remove the rim of the pan before serving.

Serves 14.

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Chocolate Stuffed Snickerdoodles

http://www.cookiemadness.net/2007/11/chocolate-stuffed-snickerdoodle/

Chocolate Filling:

1 ounce unsweetened chocolate
3/4 cups semi-sweet chocolate chips
2 tablespoons butter
1 egg
1/4 cup sugar
1 tablespoon honey
1/4 teaspoon vanilla
2 tablespoons flour
1 tablespoon unsweetened cocoa powder
Pinch salt

Snickerdoodle Dough:

2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup butter flavored shortening or shortening (important — don’t use
all butter)
1 3/4 cups granulated sugar
2 eggs
2 ½ teaspoons Mexican vanilla or vanilla

Cinnamon Sugar: 3 tablespoons granulated sugar plus 1 ½ teaspoons
cinnamon
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Chocolate Filling:
Prepare chocolate filling first. It needs at least an hour to chill.

Place chocolate, chocolate chips, and butter in a microwave-safe bowl.
Microwave on high to melt, stopping every 30 seconds to stir.

In a separate bowl, using high speed of electric mixer, beat egg, sugar, honey and vanilla for 2 minutes.

Spoon about 2 tablespoons of melted chocolate into egg mixture, then stir egg mixture into bowl with melted chocolate. Stir in flour, cocoa powder and salt.

Place in refrigerator to chill for at least one hour. Mixture will become very thick.

Using a rounded measuring teaspoon, scoop up dough to make about 16 balls.
^^^^^^^^^^
Prepare snickerdoodle dough.

Stir together flour, cream of tartar, baking soda and salt.

In a mixing bowl, cream softened butter, shortening and sugar. Beat in eggs and vanilla. By hand, stir in flour mixture. Chill dough for about 10 minutes.

Preheat oven to 375*. Line a cookie sheet with parchment.

Using a rounded tablespoon, scoop dough into balls of approximately 1 inch (maybe a little bigger). Break the ball in half, press the two halves flat, then place a chocolate ball between the two halves and bring edges together to seal it in so it’s hidden. Roll the cookie in cinnamon sugar and press down very slightly.

Place on cookie sheets and bake at 375* for 9-11 minutes.

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SNICKERDOODLE WHOOPIE PIES

http://www.duncanhines.com/forums/showthread.php?p=91869

6T SOLID shortening

1 cup Whole Milk

1 cups Granulated Sugar

1 Large Egg

1 tsp Vanilla

I tsp Nutmeg

2 cups All-purpose Flour

1& 1/4 tsp baking soda

1 & 1/2 tsp baking powder

1 tsp salt.

Beat the shortening, milk sugar, egg and vanilla until smooth. Add the flour, soda, baking powder and salt. Beat until smooth.

Drop the batter onto GREASED baking sheets and bake at 425* for 7 minutes or until golden and springy when touched. Cool 2 minutes before transferring to racks.

BASIC WHOOPIE FILLING

2 Large Egg Whites

2 tsp Vanilla

4 T flour

4 T Milk

4 cups Powdered Sugar

1 1/2 cups solid shortening.

Beat the egg whites to stiff peaks. Set aside. Beat the vanilla, flour, milk and powdered sugar until smooth. Beat in the Crisco until the mixture is smooth. Beat in the egg whites until the filling is creamy.

Frost the bottom of one cookie. Top with a second cookie. Sprinkle the top cookie with nutmeg or cinnamon. Keep in tightly sealed container.

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