Chocolate Snickerdoodles
Sorry about the weak sound
Chocolate Snickerdoodles for my grandson Thomas.
2 1/4 cups flour 1/2 cup cocoa powder
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon
1/2 tsp salt
1 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract,
1/4 cup sugar and 1 1/2 tsp cinnamon for rolling dough balls in.
Bake 350 for 8-10 minutes.
A Deep, Dark Twist on a Classic Cookie: Chocolate Snickerdoodles
Chocolate snickerdoodles are a warm and cozy twist on the classic. My recipe makes soft and thick cookies with NO mixer and NO chilling!
Recipe:
Ingredients
1 cup unsalted butter, melted (226g)
¼ cup natural cocoa powder (25g)
1 cup granulated sugar (200g)
½ cup light brown sugar, firmly packed (100g)
1 large egg + 1 large egg yolk, room temperature preferred
½ teaspoon vanilla extract
2 ¾ cup all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground cinnamon
For rolling:
½ cup granulated sugar (50g)
1 Tablespoon ground cinnamon
1 teaspoon cocoa powder
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
1 ½ Tablespoon cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
00:24 In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
00:56 Add sugars and stir until combined.
01:25 Stir in eggs and vanilla extract.
02:04 In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
02:44 Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
03:08 In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
03:30 Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
03:53 Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to a week.
Facebook:
Instagram:
Pinterest:
Email List:
The Best Soft & Chewy Snickerdoodle Cookies
Here is what you'll need!
THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES
Makes 24 cookies
INGREDIENTS
¼ cup sugar
2 tablespoons ground cinnamon
1 cup butter, softened
2 teaspoon vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
PREPARATION
1. Preheat the oven to 375˚F(190˚C).
2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
4. Add the sugar and brown sugar and mix until well incorporated.
5. Add the eggs and stir until thoroughly incorporated.
6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
7. Using your hands roll dough into ping pong sized balls.
8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
10. Enjoy!
Inspired by the recipes here:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
Free Spirit
Licensed via Warner Chappell Production Music Inc.
How to Make Snickerdoodles AND(!!) Snickerdoodle Hot Chocolate | RECIPE
Two recipes in one today! We're making homemade Snickerdoodle cookies, then using them to make delicious Snickerdoodle Hot Chocolate! I'm showing you a cool trick to make milk taste like any ingredient you like! RECIPE & PRODUCTS USED LINKED BELOW!
CHECK OUT MY MERCH!
Snickerdoodle Recipe
INGREDIENTS
Cookie dough:
½ cup unsalted butter, room temperature
½ cup shortening
1 ½ cups white sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
Topping:
2 tbsp white sugar
2 tsp ground cinnamon
DIRECTIONS
1. First, make the cookie dough. Place the butter, shortening, sugar, eggs and vanilla in a bowl and beat with an electric mixer until smooth. Add the flour, cream of tartar, baking soda and salt. Mix until just combined.
2. Shape the dough into balls. Set aside.
3. Combine the sugar and cinnamon for the topping. Roll the balls in the topping mixture. Place the cookies on a baking sheet lined with parchment paper, spacing them about 1-2 inches apart.
4. Bake at 400F for 6-8 minutes, until set but not too firm. Cool completely.
********************
Snickerdoodle Hot Chocolate Recipe
INGREDIENTS
Snickerdoodle base:
6 snickerdoodles
2 cups milk
2 cups milk
¾ cup milk chocolate pieces (I used a milk chocolate Lindt chocolate bar)
½ tsp vanilla extract
Topping:
¾ cup whipping cream
1 tsp ground cinnamon
2 tbsp confectioner’s sugar
crushed snickerdoodle pieces
DIRECTIONS
Make the snickerdoodle base:
1. Combine the snickerdoodles and 2 cups milk in a pot and set to medium heat.
2. Bring to a boil, then remove the pan from the heat and allow the milk to cool to room temperature. The milk with thicken, but don’t worry!
3. Pour the mixture through a cheesecloth into a dish. Set aside.
Make the hot chocolate:
1. Pour 2 cups milk, the milk chocolate pieces, vanilla extract and the snickerdoodle base into a pot. Set to medium heat and whisk until everything is melted and well combined. Remove from the heat and set aside.
Make the topping:
1. Place the whipping cream, cinnamon and confectioner’s sugar in a bowl and beat with an electric mixer until stiff peaks form.
2. Place in a piping bag fitted with a large, star-shaped piping tip.
To assemble:
1. Pour the hot chocolate into mugs and top with a swirl of whipped cream. Sprinkle some snickerdoodle crumbs on top and enjoy!
PRODUCTS MENTIONED:
Electric mixer:
Baking sheet:
Parchment paper:
Cheesecloth:
Penguin mug:
Facebook: facebook.com/pankobunnycooking
Twitter:
Instagram:
Pinterest:
Blog:
Subscribe to my Channel!
New videos every day from Monday to Friday until Christmas! Make sure you tune in!
As always, thank you!!
xx
Cayla
For all of you who are amazing and have read this far, here is a clue for tomorrow’s video: Dreidels!
This is not a sponsored video.
Chocolate Snickerdoodles #shorts
Chocolate snickerdoodles are a warm and cozy twist on the classic. My recipe makes soft and thick cookies with NO mixer and NO chilling!
Recipe:
Ingredients
1 cup unsalted butter, melted (226g)
¼ cup natural cocoa powder (25g)
1 cup granulated sugar (200g)
½ cup light brown sugar, firmly packed (100g)
1 large egg + 1 large egg yolk, room temperature preferred
½ teaspoon vanilla extract
2 ¾ cup all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground cinnamon
For rolling:
½ cup granulated sugar (50g)
1 Tablespoon ground cinnamon
1 teaspoon cocoa powder
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
1 ½ Tablespoon cookie scoop (Affiliate Link):
Instructions
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
Add sugars and stir until combined.
Stir in eggs and vanilla extract.
In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to a week.
Facebook:
Instagram:
Pinterest:
Email List:
The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
IG @audreysaurus
TikTok @audreysaurus
audreysaurus.com
#shorts #audreysaurus #chocolatechipcookie #brownbutter #chocchipcookie #cookie