How To make Snickerdoodles,Chocolate
MOLLY KNMR48A:
1 cup Margerine soft
3/4 cup Brown sugar :
packed
3/4 cup Sugar
2 Eggs
2 cups Rolled oats
1 1/2 cups Flour
1/4 cup Plus 2tb cocoa
1 teaspoon Baking soda
2 tablespoons Sugar
2 tablespoons Cinnamon
Preheat oven to 375 degrees. Lightly grease cookie sheets Beat Margerine and sugars, add egg beat until fluffy. Combine flour,baking soda, cocoa,cinnamon and oats together and add to creamed mixture mixing well. Mix the remaining sugar,cinnamon and 2 tbls together.Chill dough until firm) Roll into balls and roll in the sugar,cinn, and cocoa mixture. Place 2 inches apart on cookie sheet. Bake 8-10 minutes do not over bake. Cool on racks. Very Good, Good Luck and Enjoy, Joni in S.Jersey
How To make Snickerdoodles,Chocolate's Videos
Fluffy snickerdoodle cookies
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***RECIPE, MAKES 5-6 BIG COOKIES***
1 1/3 cups (160g) all-purpose flour
1/2 cup (100g) butter-flavored shortening (soft real butter is fine too, or use half of each)
1/4 cup (50g) and 1/2 cup (100g) granulated sugar, plus more for dusting
1 egg
1 teaspoon vanilla
1 teaspoon cream of tartar (plus a little shake for the egg)
1/4 teaspoon baking soda
cinnamon for dusting
salt (I used 1/2 teaspoon of Morton kosher)
Separate the egg and put the white in a mixing bowl along with a little shake of cream of tartar (NOT the full teaspoon yet). Beat the white to soft peaks. Put in the 1/4 cup sugar and beat again — the foam may deflate a bit, but if you keep whipping you should get soft peaks again. Set this meringue aside.
In a different mixing bowl, whip the shortening with the 1/2 cup sugar until very fluffy. Beat in the egg yolk, vanilla, teaspoon of cream of tartar, baking soda, salt and flour. Roll the dough into 5-6 big balls.
Prepare the coating by mixing about one part cinnamon to two parts sugar. Roll each ball around in the coating, and then set them on a parchment-lined baking sheet. Slightly flatten each ball into a thick puck.
Bake at 400ºF/200ºC (convection, ideally) for 3-4 minutes, then back the heat down to 350ºF/180ºC until the cookies are done. (They bake almost as well if you do 375ºF/190ºC the whole time.)
Be careful not to overbake these or they will be hard when cooled. Wait until they start to spread and crack, and watch the raw dough exposed by the crack — when it just barely doesn't look wet anymore, that's a good sign they're done. Mine took 12 minutes. Let them cool!
Snickerdoodle Hot Chocolate | Delish
Get the full recipe from Delish:
INGREDIENTS
3 c. whole milk
1 c. white chocolate chips
2 tbsp. caramel, plus more for rim and drizzling
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. kosher salt
whipped cream, for garnish
Snickerdoodle cookies, for garnish (optional)
1/4 c. cinnamon sugar
DIRECTIONS
1. In a medium saucepan over medium heat, heat milk until it begins to steam and bubbles form around edges.
2. Add chocolate chips, caramel, cinnamon, vanilla and salt and stir constantly until the chocolate is melted.
3. Pour some caramel into a small shallow bowl and add the cinnamon sugar to a separate shallow bowl. Dip the mugs in the caramel then in the cinnamon sugar.
4. Ladle hot chocolate into mugs, then top with whipped cream, sprinkle with more cinnamon sugar and garnish with a snickerdoodle (if using).
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Chocolate Snickerdoodles | Ep 1298
To get this complete recipe with instructions and measurements, check out my website:
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Dylan Hollis - Snickerdoodles
The cookie of legend
Starbucks' Snickerdoodle Hot Chocolate | Delish
Go out and order one now!
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????️ CHILI CHOCOLATE SNICKERDOODLES ???? | Delicious MEXICAN CHOCOLATE SNICKERDOODLES ????????
Chili Chocolate Snickerdoodles are buttery and chewy cookies with crispy edges. These are delicious cookies perfect for Christmas.
Course: Dessert
Cuisine: American
#snickerdoodles #chocolatesnickerdoodles #cookies
Prep Time: 5m
Cook Time: 10m
Total Time: 25m
10 minutes: 10m
Servings: 10 cookies
INGREDIENTS:
Dry ingredients
- 1½ cup All-Purpose Flour 136gm or 4.8Oz
- ¼ cup Unsweetened Cocoa Powder 34gm or 1.6Oz
- ½ Tsp Baking Soda
- ½ Tsp Cayenne Pepper
- ½ Tsp Ground Cinnamon
- ¼ Tsp Salt
Wet ingredients
- 1 cup Packed Brown Sugar 200gm
- 1 Tbsp White Vinegar
- 1 whole Egg
- 1 cup Melted Unsalted Butter 2 sticks
- 1 Tbsp Whole Milk
- 1 Tsp Vanilla Extract
Cinnamon Sugar
- ¼ cup Packed Brown Sugar
- 1 Tsp Ground Cinnamon
1) Whisk the Flour with Baking Soda, Ground Cinnamon, Cayenne Pepper, Cocoa powder, and Salt in a bowl.
2) Mix the wet ingredients - Brown Sugar, White Vinegar, Egg, Melted Unsalted Butter, Whole Milk, and Vanilla Extract to the flour mixture. Mix everything with a spatula.
3) Make Cinnamon sugar by combining Cinnamon and Brown Sugar in a bowl.Use a tablespoon scooper to scoop out 1 tablespoon of the cookie dough, roll into balls. Roll it over the cinnamon sugar. Place them on a greased cookie baking dish, 1 inches apart. Freeze the cookie dough for 10 minutes. Meanwhile, preheat the oven to 350F or 180C.
4) Bake the cookies for 10-12 minutes. They should get crispy on the edges and should be soft in the center. Allow the cookies to cool down for 5 minutes in the same baking dish and then transfer to a cooling rack.
You can use Chili Powder in place of Cayenne Pepper
calories 178