 |  |  |
 |  |  ready to chill |  cookie balls staggered |  roll in cinnamon sugar |
 ready to bake |  keep extra cinnamon sugar |  mine took 11 min. |  flatten as they cool |  mine are regular size |
Everyone's favorite cookie with a Fall twist ~ I added a couple of Apple Cider mixes to the cookie dough, and used dark brown sugar ~ orange Sparkling Sugar in the cinnamon sugar mixture I roll them in. You can make either 7-10 "monster" size cookies or about 1-1/2 to 2 dozen "regular" size cookies. These are the best snickerdoodle cookies ever (possibly from the addition of cream of tartar and cornstarch to the flour).
APPLE CIDER SNICKERDOODLE COOKIES
1/2 cup (1 stick) butter, softened ………….. 1 egg
1/2 cup granulated sugar……………………..1/4 cup dark brown sugar
1 tsp vanilla extract…………………………….2 TB cornstarch
1-1/2 cup all-purpose flour……………………1/2 tsp cream of tartar
1/2 tsp baking powder…………………………1/4 tsp baking soda
2 packets apple cider mix……………………..1/4 tsp salt
***
1/4 cup granulated sugar and/or Sparkling Sugar
1 TB cinnamon
Whisk together in small bowl & set aside
***
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Cream butter and sugars in electric mixer bowl (medium speed) for 2 minutes. (Don't skimp on the time. You'll notice a big difference in the color & texture after 2 minutes.) Scrape down the sides of the bowl with a rubber spatula. Add eggs and vanilla extract - mix to combine.
In small bowl, mix/whisk flour, cream of tartar, baking soda, salt, and apple cider mix.. Gradually add (on low, so it doesn’t pouf out) – then mix until dough comes together around the paddle. It’s best if you now cover the bowl and chill for 30 minutes. (not necessary, but the cookies will turn out better)
For MONSTER: Use a 1/4 cup (or ice cream scoop) to portion the dough into round balls. Stagger 5 or 6 to a baking sheet. For REGULAR: use a small cookie scoop (leveled). Stagger up to 12 on a baking sheet. ** TIP: I make all the balls first so that I can regulate the sizes, if necessary.
Roll into balls in your hand (and adjust the size of any that need it). Roll each cookie in the Cinnamon Sugar Mixture and set back on the baking sheets. You can very slightly flatten the tops (I use a metal lid), so they’re a thick disk.
Bake for 10-13 minutes or until lightly golden brown. (Your finger shouldn't leave an impression when you lightly touch one.) Let cool on the pan for about 5 minutes before removing to racks or paper to cool completely. They'll flatten as they cool ~ this is normal.
Makes about 7-10 large cookies or 1-1/2 to 2 dozen "regular" cookies.
TIP: I keep the leftover cinnamon sugar in a baggie (or small Tupperware) to use for other cookies or baked goods (I have little boxes of different colors for each Holiday in my pantry that I've saved).
APPLE CIDER SNICKERDOODLE COOKIES
1/2 cup (1 stick) butter, softened ………….. 1 egg
1/2 cup granulated sugar……………………..1/4 cup dark brown sugar
1 tsp vanilla extract…………………………….2 TB cornstarch
1-1/2 cup all-purpose flour……………………1/2 tsp cream of tartar
1/2 tsp baking powder…………………………1/4 tsp baking soda
2 packets apple cider mix……………………..1/4 tsp salt
***
1/4 cup granulated sugar and/or Sparkling Sugar
1 TB cinnamon
Whisk together in small bowl & set aside
***
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Cream butter and sugars in electric mixer bowl (medium speed) for 2 minutes. (Don't skimp on the time. You'll notice a big difference in the color & texture after 2 minutes.) Scrape down the sides of the bowl with a rubber spatula. Add eggs and vanilla extract - mix to combine.
In small bowl, mix/whisk flour, cream of tartar, baking soda, salt, and apple cider mix.. Gradually add (on low, so it doesn’t pouf out) – then mix until dough comes together around the paddle. It’s best if you now cover the bowl and chill for 30 minutes. (not necessary, but the cookies will turn out better)
For MONSTER: Use a 1/4 cup (or ice cream scoop) to portion the dough into round balls. Stagger 5 or 6 to a baking sheet. For REGULAR: use a small cookie scoop (leveled). Stagger up to 12 on a baking sheet. ** TIP: I make all the balls first so that I can regulate the sizes, if necessary.
Roll into balls in your hand (and adjust the size of any that need it). Roll each cookie in the Cinnamon Sugar Mixture and set back on the baking sheets. You can very slightly flatten the tops (I use a metal lid), so they’re a thick disk.
Bake for 10-13 minutes or until lightly golden brown. (Your finger shouldn't leave an impression when you lightly touch one.) Let cool on the pan for about 5 minutes before removing to racks or paper to cool completely. They'll flatten as they cool ~ this is normal.
Makes about 7-10 large cookies or 1-1/2 to 2 dozen "regular" cookies.
TIP: I keep the leftover cinnamon sugar in a baggie (or small Tupperware) to use for other cookies or baked goods (I have little boxes of different colors for each Holiday in my pantry that I've saved).
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