Receta Snickersnaps
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Snickersnaps and a Happy New Year!
I hope everyone had a great holiday! My
Christmas was wonderful, my New Year's was uneventful (which I prefer), and the
in between was lots of fun time spent visiting family. I know I've been missing
for about a week and a half but I thought about you all everyday and the posts
I want to share. I made these delicious cookies for you before Christmas and
meant to share them but that didn't happen. So, here we are. A little
holiday flavor after the holiday is okay too. I know I will make these year round
anyway.
I'm optimistic about 2013, also because I
start each year with an optimistic outlook. This year will be different because
I am having a daughter in roughly 10 weeks (it's her decision really of
course). My son is super excited about being a big brother (he will be 4 around
the time she is born because she's due 6 days after his birthday). Also, I
finish school in 6 weeks (only one more class left, Yay!). So, this is going to
be a busy year, but so exciting!
These Snickersnaps may look a little
daunting since it is essentially two cookie doughs, but it's not hard or to
time consuming. It's super easy to just mix together the two doughs into tiny
balls, roll them in cinnamon-sugar, and bake them. I will say, I sort of love
these cookies. The flavor combination is pretty great. I wish I had thought of
it myself, but sadly, I didn't. I didn't change up the recipe a little though
in terms of ingredients and the sugar mixture they are rolled in. So, if anyone
questions why there is 4 tablespoons of vanilla in the snickerdoodle recipe,
that's because I read the recipe wrong. That would be a flag for most people,
but me? nope. I have written in the recipe that milk could replace up to 3
tablespoons of the vanilla if desired. I obviously have a large bottle of
vanilla, which is why I didn't think twice. It did add a lovely vanilla flavor
:). I kept the liquid in there because it really adds to the texture so that
the dough is about the same texture as the gingersnap dough which works well
when rolling the doughs together. Please ask any questions you have and happy
baking!
Snickersnaps
Makes about 4 ½ dozen
Snickerdoodle ingredients:
- - ½ cup (1 stick) butter
- - ¾ cup granulated sugar
- - 1 whole egg
- - 4 tablespoons vanilla
- extract (or 1 T. vanilla & 3 T. milk)
- - 1 ½ cups all-purpose flour
- - ½ teaspoons baking soda
- - ¼ teaspoon salt
- - 1 teaspoon cream of tartar
- 1. In the bowl of a mixer
- cream together the butter and sugar until fluffy. Add in the egg and vanilla
- (and milk, if used) and blend until the mixture is smooth and creamy. Add the
- flour and next three ingredients, blend until the dough is evenly mixed. Set
- the dough aside.
- Gingersnap ingredients:
- - ¾ cup (1 ½ sticks) butter
- - 1 cup granulated sugar
- - ¼ cup molasses
- - 1 whole egg
- - 2 cups all-purpose flour
- - 2 teaspoons baking soda
- - 1 teaspoon cinnamon
- - ½ teaspoon cloves
- - 1 teaspoon ginger
- 1. In a mixer bowl, blend
- together the butter and sugar until fluffy. Mix in the molasses and egg,
- blending until mixed. Add the flour and next four ingredients, mix until a
- smooth dough forms.
- - ½ cup granulated sugar
- - 1 tablespoon cinnamon
- 1. Preheat oven to 350F. Mix
- together the sugar and cinnamon in a small bowl, set aside. Using a spoon or a
- small scoop, scoop out about 1 ½ teaspoons of snickerdoodle dough and 1 ½
- teaspoons of gingersnap dough (I scooped them both on the same scoop for each
- blended cookie). Using your hands, roll the doughs into a ball making sure that
- you can still see both doughs. Roll each dough ball in the cinnamon-sugar
- mixture, and place on a cookie sheet. Bake the cookies for 9-11 minutes, or
until just set in the middle and lightly browned around the edges. Remove
cookies to a cooling rack after about 2 minutes.
*I froze all of the dough
(after forming the blended balls) on a cookie sheet, then put them unbaked
cookie dough balls into a plastic freezer bag. Whenever I want some fresh
cookies, I pull out a few and bake then as directed.
Recipe adapted from Confessions of a Budding Baketress
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