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
melt in your mouth chocolate stuffed snickerdoodle cookies ???? #chocolaterecipe
melt in your mouth chocolate stuffed snickerdoodle cookies ???? they’re buttery, soft, and packed with gooey chocolate! we HIGHLY recommend always having an extra batch in your freezer ready to go ????
1 cup chocolate hazelnut spread
1 cup softened butter
1 cup sugar
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 1/2 tsp cream of tartar
1/2 baking soda
1/2 tsp salt
Cinnamon sugar
1/3 cup sugar
1 tbsp cinnamon
1. Start by scooping 1/2 tbsp scoops of chocolate hazelnut spread onto a plate and place in freezer.
3. In a bowl, beat butter and sugar until combined. Add eggs one at a time along with vanilla and beat until light and creamy, about 2 mins.
4. Add the dry ingredients and mix until combined.
5. Scoop cookie dough into 3 tbsp balls. Chill in the fridge for at least 30 mins. Gently, press in the center of each scoop and add a piece of frozen chocolate. Form the cookie dough into a ball fully covering the chocolate.
6. Roll in cinnamon sugar. Bake at 350°F for 12 mins. Let the cookies cool before eating and enjoy!
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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!
Snickerdoodles | Sally's Baking Recipes
This is a reader-favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish!
Get the full recipe:
• Ask your recipe question or leave a review in the comments section of the recipe page.
#baking #recipes #snickerdoodles
• More of Sally's baking recipes:
Chocolate Snickerdoodle
Ingredients
All-purpose flour - 1 1/4 cup
Cocoa powder - 1/4 cup
Granulated sugar - 3/4 cup + 1/4 cup
Brown sugar (packed) - 1/4 cup
Baking soda - 1/2 tsp
Cream of tartar - 1 1/2 tsp
Salt - 1/4 tsp
Cinnamon powder - 1 tsp
Unsalted butter (room temperature) - 10 tbsp
Pure vanilla extract - 1 tsp
Egg (large) - 1
Chocolate-Stuffed Snickerdoodles | Betty Crocker Recipes
Classic on the outside, ooey-gooey indulgent on the inside! The cinnamon-sugar cookie that everyone loves gets a surprise upgrade with chocolate nuggets that get baked inside.
Recipe:
Mochadoodles (Mocha Chocolate Snickerdoodles)
Get a SNEAK PEEK into my cookbook with this easy recipe for MOCHADOODLES: A Chocolate Mocha Snickerdoodle that's soft and puffy and delicious.
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INGREDIENTS
½ cup (113g) unsalted butter softened
¾ cup (150g) granulated sugar
1 large egg
½ teaspoon baking soda
1 ½ teaspoons cream of tartar
½ teaspoon salt
¼ cup (20g) unsweetened cocoa powder
1 ½ cups (186g) all-purpose flour
1 teaspoon vanilla extract
2 teaspoons instant espresso
COATING:
¼ cup (50g) granulated sugar
2 teaspoons cinnamon
INSTRUCTIONS
Preheat the oven to 350°F (177°C). Line 2 cookie sheets with parchment paper.
Cream the butter and granulated sugar using a stand or a hand mixer until fluffy. Mix in the egg and vanilla extract, then mix in the baking soda, cream of tartar, cocoa, espresso powder, and salt. Slowly mix in the flour until the dough is combined.
Place the ¼ cup (50 g) granulated sugar and cinnamon in a small bowl. Scoop cookie balls (each about 2 tablespoons) and roll them in the cinnamon sugar mixture. Place them 2 inches (5 cm) apart on the cookie sheets.
Bake for 10 to 13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of underbaked for best results.
Store in an airtight container for up to 3 days or freeze for up to one month.
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