Snickerdoodles & Chocodoodles

* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.



Ingredients:
2 teaspoons ground cinnamon
1 1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup cocoa
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar



Directions:

Preheat oven to 400F. Combine sugar, butter, vanilla and eggs. Mix well. Stir in flour, cocoa, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon.

Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set. Immediately remove from cookie sheets


Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.


The Snickerdoodle Cupcake Recipe

I made the snickerdoodle cupcake recipe by slightly modifying How Stuff Works' caramelized sugar cake. I have reprinted it with my modifications below.

Makes 24 cupcakes

* 1 1/2 C granulated sugar, divided
* 1/2 C boiling water
* 2 eggs, separated
* 2 1/4 C all-purpose flour
* 1 T baking powder
* 1 t salt
* 1/2 C (1 stick) butter, softened
* 1 t vanilla
* 1 C milk

1. Heat 1/2 C sugar in heavy 8-inch skillet over medium heat, stirring constantly, until sugar is melted and golden brown.
2. Reduce heat to low.
3. Gradually add boiling water into sugar mixture; continue cooking until sugar is dissolved, stirring constantly. You need to stir really quickly here to keep the sugar from glomming up.
4. Beat egg whites in medium bowl at medium speed with electric mixer until soft peaks form.
5. Gradually add 1/2 C granulated sugar, beating at high speed until stiff peaks form; set aside.
6. Combine flour, baking powder and salt in medium bowl; set aside.
7. Beat butter and remaining 1/2 C sugar in large bowl until light and fluffy.
8. Beat in egg yolks and vanilla extract.
9. Gradually add sugar syrup, mixing until well blended.
10. Add dry ingredients to butter mixture alternately with milk, beating well after each addition.
11. Fold in egg white mixture.
12. Fill cupcake liners halfway full.
13. You could pop these into the oven at 375 F for 20 minutes right now, but if you want the cookie baked into them, read on.

The Snickerdoodle Cookie Baked in the Middle of the Snickerdoodle Cupcake
To bake a snickerdoodle cookie into the cupcake, make a tablespoon-sized ball of a your favorite snickerdoodle cookie dough recipe and roll it in a cinnamon / sugar mixture. Then, press the ball into the half full cupcake liners.

Bake at 375 F for 25 minutes or until the top bounces back when touched lightly. As you can see above, they look kind of ugly before they are frosted. However, it's also sort of fun to see the cookie popping out. I almost didn't want to frost them.

The Cinnamon Penuche Frosting

I fell in love with penuche frosting when I made my quinoa cupcakes. I used the same recipe that I used on those cupcakes, only I added cinnamon to make it more snickerdoodly.

I got the original penuche frosting recipe from Southern Food on About.com.

* 1/2 C butter
* 1 C brown sugar, packed
* 1/4 C milk
* 1 T ground cinnamon
* 1 1/2 C sifted confectioners' sugar

1. In a saucepan, melt 1/2 C butter.
2. Add the brown sugar.
3. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
4. Add the milk and cinnamon and bring to a boil, stirring constantly.
5. Cool to lukewarm.
6. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
7. Beat until thick enough to spread. If too thick, add a little hot water.

The Snickerdoodle Cookie on the Top

I topped my snickerdoodle cupcakes with a snickerdoodle cookie from Wholly Wholesome bakery. I could have topped them with my own cookies, but I had lots of extra Wholly Wholesome cookies and they did look pretty cute!


Whole Wheat Snickerdoodle

Ingredients:

* 1 cup unsalted butter, softened at room temperature
* 2 eggs
* 1 1/3 cup organic sugar
* 1 tsp vanilla
* 3 cups white whole wheat flour
* 1 tsp baking soda
* 1 tsp cream of tartar
* 1/4 tsp salt

Roll cookies in

* 2 tsp cinnamon
* 3 Tbsp organic sugar

Preparation:

1. Preheat the oven to 375 degrees. Line cookie sheets with parchment paper, or lightly grease.
2. Combine cinnamon and 3 Tbsp sugar in a small bowl and set aside.
3. Sift together flour, baking soda, cream of tarter and salt then set aside.
4. In a large bowl beat sugar with softened butter for 2 minutes. Beat in eggs and vanilla. Gradually beat in flour mixture until thoroughly combined.
5. Roll dough into 1 1/2 inch balls and then roll in cinnamon mixture to cover. Place cookies two inches apart on a cookie sheet.
6. Bake for 10 - 12 minutes or until the tops are light golden brown. Do not over bake.
7. Allow cookies to cool for two minutes before removing them from the baking sheet. Transfer to rack to cool completely.

Maple Snickerdoodles

2 cups flour

1 1/2 teaspoons bakingpowder

1/4 teaspoon baking soda

1 1/2 teaspoons korinje cinnamon

1/4 cup unsalted butter

1/4 cup shortening

1 cup sugar

3 tablespoons real maple syrup

1 egg

1/2 cup brown sugar

1 tablespoon maple syrup

2 tablespoonfuls of Korinje cinnamon

Preheat the oven to 350 degrees. Stir together the dry ingredients and set aside. Sitr together the 2 tablespoons cinnamon, 1 tablespoon syrup and 1/2 cup brown sugar and set aside.

Cream the butter and shortening. Add the sugar and the remaining syrup and beat until light and fluffy. Add the egg and beat well. Stir in the dry ingredients.

Roll into balls the size of a walnut and roll the balls in the brown sugar, maple, cinnaon mixture. Place on a silpat lined baking sheet. Bake for 8 to 10 minutes. Cookies hsould be slightly underdone when you take them out. You can flatten the dough with a glass bottom dipped in the sugar mixture if you like, or just let them flatten out on their own.


Eggnog Snickerdoodles

* 2 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1 1/2 cups sugar
* 1 cup butter, softened
* 1/2 teaspoon rum extract
* 1/2 teaspoon brandy extract
* 2 eggs
* 1 teaspoon nutmeg
* 1/4 cup colored (or plain) sugar

Heat oven to 400°F. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scaping bowl often, until well mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. A great Christmas Cookie recipe.

Snickerdoodle Pancakes Recipe:

2 eggs (can use egg whites only if preferred)

¼ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

2 cups flour

1-2 teaspoons vanilla extract (to taste)

2 teaspoons ground cinnamon

1. Beat together eggs and sugar with a wire whisk or electric mixer.

2. Add vanilla, cinnamon, baking powder and salt.

3. Stir in flour until batter is smooth and thick to the point that it coats the back of a spoon.

4. Pour onto a non-stick griddle or frying pan.

5. Flip when exposed top is bubbly and the edges of the pancake are drying.

6. Serve with your choice of syrup, fruit topping or as a desert with ice cream.






* 4 cups flour
* 1 TBSP. sugar
* 2 teasp. salt
* 1 3/4 cups vegetable shortening ( M-i-L says she used butter flavored Crisco )
* 2 - 3 TBSP. ice water
* 1 large egg
* 1 TBSP. apple cider vinegar


Directions

1. in large bowl... combine flour, sugar and salt
2. with pastry blender or 2 knives... cut in shortening until mixture resembles course crumbs
3. in small bowl..... whisk water, egg, and vinegar
4. sprinkle 1 TBSP. of water mixture at a time over flour mixture
5. toss flour with fork and adding more water as needed until pastry holds together
6. divide into 4 balls.. wrap in plastic wrap and refrigerate for 1 hour
7. take out 1 ball and roll out dough to fit a 9-inch pie plate
8. fill with your favorite filling
9. roll out a second if needed..
10. wrap and freeze the unused pastry balls.. or you can roll out and freeze in a pie plate...




* 1 Tbsp. raw sugar or coarse sugar
* 1/2 plus 1/4 tsp. ground cinnamon, divided
* 2 tsp. butter, melted
* 1/2 cup packed brown sugar
* 1/4 cup butter
* 3 Tbsp. water
* 2 Tbsp. light-colored corn syrup
* 1/2 plus 1 tsp. vanilla, divided
* 1/4 cup butter, softened
* 1/2 cup granulated sugar
* 1/4 cup powdered sugar
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1/4 tsp. cream of tartar
* 1 egg
* 1/2 cup milk
* 1-1/4 cups all-purpose flour


Directions

1. Preheat oven to 350 degrees F. 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.
2. 2. 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.
3. 3. 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.
4. 4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
5. 5. 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.





P.S. I quit that job. It was become to much for me. Between not sleeping and all the shit I was getting.