 |  |  |
 special ingredients |  soft cookie dough |  scoop all balls first |  GOLD cinnamon sugar |
 cool on pan |  remove to paper or rack |  plated |  my collection of sugars |
A traditional SNICKERDOODLE COOKIE ~ everyone's favorite ~ but make yours better than anyone else's, with just a touch of caramel extract! I also added some edible GOLD GLITTER and GOLD SPARKLING SUGAR to the cinnamon that I rolled them in before baking, because I was sending these to my granddaughter for her birthday and she's a very "girly girl".
GOLD Glitter CARAMEL SNICKERDOODLES
1/4 cup butter, softened
1/4 cup shortening (i.e. Crisco ~ this keeps it soft & chewier)
1-1/2 cups white sugar ………………………. 1 egg
1-1/2 tsp. caramel extract………..…………. 1 cup + 2 TB all-purpose flour
1 tsp. cream of tartar………………...........… 1-1/2 tsp. baking soda
1/4 tsp. salt…………………………..........…..1/2 tsp. cinnamon
Mix together (for rolling):
2 TB white sugar............................................1 TB ground cinnamon
1-2 TB edible GOLD GLITTER and/or SPARKLING GOLD SUGAR
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Cream together butter, shortening, sugar, egg and caramel extract. Gradually beat in flour, cream of tartar, cinnamon, soda and salt, until completely blended. Scoop out dough by rounded teaspoonfuls (or half of a 1-1/2" cookie scoop) and put onto baking sheets about 2" apart.
Roll the dough into balls in your hand. (My TIP is to do all of the balls at once. Then go back even them out, so they're all the same size.) Roll dough balls in cinnamon-sugar mixture and put back onto the baking sheets.
Bake 8-10 minutes, or until set but not too hard. Let them sit on the baking sheet a couple of minutes before removing to rack or paper to cool completely.
Makes about 2-1/2 to 3 dozen. (TIP: If you want to double the recipe, it's 2-1/4 cups of flour)
TIP: Try adding red and/or green colored sugar to cinnamon/sugar mix to roll them in for the holidays. I keep little plastic containers of different colored sugars and cinnamon-sugar mixtures in my pantry, to pull out and use to roll cookies in for different seasons. (pastels are good for Spring ~ orange & black for Halloween)
GOLD Glitter CARAMEL SNICKERDOODLES
1/4 cup butter, softened
1/4 cup shortening (i.e. Crisco ~ this keeps it soft & chewier)
1-1/2 cups white sugar ………………………. 1 egg
1-1/2 tsp. caramel extract………..…………. 1 cup + 2 TB all-purpose flour
1 tsp. cream of tartar………………...........… 1-1/2 tsp. baking soda
1/4 tsp. salt…………………………..........…..1/2 tsp. cinnamon
Mix together (for rolling):
2 TB white sugar............................................1 TB ground cinnamon
1-2 TB edible GOLD GLITTER and/or SPARKLING GOLD SUGAR
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Cream together butter, shortening, sugar, egg and caramel extract. Gradually beat in flour, cream of tartar, cinnamon, soda and salt, until completely blended. Scoop out dough by rounded teaspoonfuls (or half of a 1-1/2" cookie scoop) and put onto baking sheets about 2" apart.
Roll the dough into balls in your hand. (My TIP is to do all of the balls at once. Then go back even them out, so they're all the same size.) Roll dough balls in cinnamon-sugar mixture and put back onto the baking sheets.
Bake 8-10 minutes, or until set but not too hard. Let them sit on the baking sheet a couple of minutes before removing to rack or paper to cool completely.
Makes about 2-1/2 to 3 dozen. (TIP: If you want to double the recipe, it's 2-1/4 cups of flour)
TIP: Try adding red and/or green colored sugar to cinnamon/sugar mix to roll them in for the holidays. I keep little plastic containers of different colored sugars and cinnamon-sugar mixtures in my pantry, to pull out and use to roll cookies in for different seasons. (pastels are good for Spring ~ orange & black for Halloween)
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