Snickerdoodles

Continuing with our Holiday Cookie Series, we’re sharing two takes on the classic Snickerdoodle. Snickerdoodles are another delicious, easy, go-to recipe for us this time of year. Snickerdoodles are the perfect cookie; crunchy and sugary on the top and chewy and soft in the middle; perfect to enjoy with a cup of hot chocolate. As great as they are, we decided to mix up the traditional Snickerdoodle; this week Jess shares vegan Chai Spiced Snickerdoodles, while Nikki shares her Snicker-doodles, with little pieces of Snickers bars in them!

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Click the link below to get started on this sweet treat!


 Jess’s Chai Spiced Snickerdoodles

(VEGAN)

Chai lattes and cookies are pretty much my favorite things in the world, so why not combine them? These cookies are all sweet with a hint of spice, just like the perfect chai latte. These are sure to be a hit with vegans and nonvegans; they’re super moist and chewy. Put on some christmas tunes, take a sip of your chai, and let’s get started!

This recipe is adapted from  Post Punk Kitchen.

Ingredients

Cookies

  • 1/2 cup coconut oil, melted
  • 1 cup white sugar
  • 1/4 cup maple syrup
  • 3 tablespoons nondairy milk (I used coconut milk)
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Topping

  • 1/4 cup white sugar
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of cloves

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Preheat your oven to 350 degrees, and line your cookie sheet with parchment paper. Mix your topping ingredients together on a flat plate or bowl, and set aside for later.

In a medium bowl, vigorously mix together oil, sugar, syrup, and coconut milk using a fork for about one minute. You want the mixture to look a bit like applesauce. Mix in the vanilla.

Sift in the flour, baking soda, salt, sugar, and cinnamon and stir well. You may need to use your hands to form into a dough.

Roll the dough into small balls using your hands. Pat into the topping and flatten into small discs. Place on the cookie sheet a few inches apart.

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Bake for 10-12 minutes or until the bottoms are golden brown. Leave the cookies on the cookie sheet for a few minutes after baking.

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Nikki’s SNICKER-doodles 

These tasty cookies are a traditional Snickerdoodle dough but are made with real Snickers candy bars and coated in cinnamon and sugar. They are easy enough to make all year, but during the holidays when time is a luxury, these Snickerdoodles are a fun option for a holiday cookie party or a delectable gift. This recipe calls for very few ingredients and takes less than 30 minutes to make. Get your holiday cookie boxes ready, invite some friends over, and let’s get started!

Ingredients:

  • 1 stick/1/2 cup unsalted softened butter
  • 3/4 cup granulated sugar (for dough)
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 full size Snickers Bars, cubed
  • 1/4 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon

Directions:

First things first, preheat the oven to 375 degrees F.

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The Snickers bar is the star of this cookie, so let’s get started by cutting the candy bar into small bite size pieces. The chewy, crunchy candy bar gives a typical Snickerdoodle some extra flair and deliciousness! Definitely the best part about this cookie.

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Next, in a stand mixer, cream the butter and sugar on medium-low until light and fluffy, about 2 minutes. Then, add the egg and vanilla and beat until combined.

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Next, add the dry ingredients, along with the Snickers pieces, and beat on low until just combined.

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The dough should look something like this once everything is combined.

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Time to bake! In a small bowl, mix together the cinnamon and sugar (1/4 cup). Scoop about a tablespoon of dough and roll into a ball. Roll the ball in the cinnamon and sugar mixture until evenly coated. Place dough onto cookie sheet about 2 inches apart and bake for 10-12 minutes.

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Once baking is complete, let cool for about 10 minutes (if you can wait that long!) and then transfer to a wire cooling rack.

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Makes about 2 dozen cookies. Enjoy!

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5 thoughts on “Snickerdoodles

  1. Pingback: Rocky Road Fudge | Bacon and Brussels

  2. Pingback: Sugar Cookie Wonderland | Bacon and Brussels

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