Something Sweet, LLC’s Snickerdoodle Cookie

What’s better than a warm buttery, cinnamon sugary cookie with a soft center and crunchy edge.  We think there’s probably nothing.  Unless you dunk it in a big tall glass of eggnog!  Snickerdoodles remind you of a time when going to visit Granny was the ultimate destination and you’d walk into her house and smell the delicious aroma of warm cinnamon filling the air.

Here’s to Granny and creating those memories for generations to come!

PREHEAT OVEN to 350 Degrees while prepping Ingredients!

Ingredients:

1 Cup Butter

¾ Cup Sugar

½ Cup Dark Brown Sugar

1 Egg & 1 Egg Yolk

1 Tablespoon Vanilla

2 ¾ Cup Flour

1 Teaspoon Baking Soda

1 Teaspoon Cream of Tartar

½ Teaspoon Salt

½ Teaspoon Ground Cinnamon

¼ Teaspoon Corn Starch

Cinnamon Sugar Topping:

½ Cup Sugar

1 ½ Tablespoon Cinnamon

Instructions:

1.  Line your baking sheet with parchment paper (wax paper) and set it aside. (Note:  Do NOT grease pan)

2.  In a small bowl, mix cinnamon and sugar for topping together until thoroughly combined.  Split ¼ cup of mixture into another small bowl. Set both aside.

3.  In a medium bowl, sift together flour, baking soda, cream of tartar, cinnamon, salt and corn starch.

4.  In the bowl of your mixer (using the paddle attachment) cream butter and sugars together until light and fluffy.  This should take about 3 minutes.  Scrape the sides of your bowl down with a rubber spatula or spoon.   Making sure to scrape the bottom and turn it over.  Beat in egg and egg yolk and vanilla until thoroughly incorporated.  Again, scrape down the bowl.

5.  In two parts, slowly add flour mixture into butter mixture until just combined.  Be careful not to over mix dough.  Let dough rest 5 minutes.

6.  Use cookie scoop to scoop out 1-inch balls of cookie dough.  Using one of the topping bowls, roll balls of cookie dough into the cinnamon sugar mixture until well coated.  Place coated dough balls on prepared cookie sheet 2-inches apart.  Bake for 10-13 minutes (Depending on your oven) or just until the bottom edges are a nice golden brown.

7.  While cookies are still warm, using reserved cinnamon sugar, sprinkle extra topping across the top of cookies.  This gives them a little extra crunch and pretty, sparkly fun.

7.  The center of the cookie will be soft-allow cookies to rest on sheet for about 5 minutes.  They will continue to bake on warm sheet and set the rest of the way.  Remove onto wire rack to cool completely (or eat!)

Store in an airtight container if there are any left! 

Enjoy,

The Something Sweet, LLC Family.

The post Our Snickerdoodle Cookies Recipe appeared first on Something Sweet, LLC..

BONUS PRO TIP!  My Bonus tip is to remember to have fun with it.  Food is fun and food is art.

Follow along online or print out your copy of the recipe HERE!

Great Granny’s 7-up Pound Cake with Cranberry 7-Up Glaze
3 Sticks Unsalted Butter, Room Temp
3 Cups Granulated White Sugar
5 Large Eggs, Room Temp
3 Cups Cake Flour
1 Teaspoon Salt
½ Cup 7-Up
1 Tablespoon Lemon Extract

Cranberry Glaze
1 ½ Cup Powdered Sugar
3 Tablespoons 7-Up
½ Teaspoon Lemon Extract
4 0z Can Cranberry Sauce

Instructions
Preheat Oven to 325 Degrees.
Grease and flour a 6 cup Bundt pan (or use baking spray).

1. Beat Butter until light and fluffy, about two minutes. Add in Sugar and salt, cream together for five minutes.
2. Add eggs one at a time, beat well after each addition, making sure to scrape down bowl after each new addition.
3. Add flour in two batches, careful not to over mix.
4. Mix Lemon extract into 7-Up and then fold carefully into cake batter.
5. Carefully pour cake batter into prepared pan evenly. Bake for 75-85 minutes or until toothpick inserted into middle of cake comes out clean. (if browning on top too quickly, cover cake with a piece of aluminum foil until fully baked through.
6. Once out of the oven, let rest for 10 minutes and then flip onto cake plate.

Glaze Instructions
1. In a small bowl, whisk half of the can of cranberry sauce until it liquifies.
2. Whisk in the rest of the ingredients and beat together well. Glaze should be a pourable consistency. If too thick, ad more 7-Up a tablespoonful at a time. If to runny, add a tablespoon of powdered sugar. Carefully pour over the top of cooled cake.

The post Great Granny’s 7-Up Pound Cake with Cranberry 7-up Glaze appeared first on Something Sweet, LLC..