How To make Whole Wheat Maple Snickerdoodles
2 2/3 c Softed whole wheat flour
1 ts Cream of tarter
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Unsalted butter; room temp.
2/3 c Maple syrup; room temp.
2 lg Eggs; room temp
2 tb Sugar
Sift whole wheat flour a second time with the cream of tarter, baking soda salt and cinnamon. Set aside. In a medium-size bowl, cream the butter until fluffy, scraping down the sides of the bowl. With the mixer still running, add the maple syrup in a thin stream, followed by the eggs, one at a time. Gradually stir the dry ingredients into the creamed mixture, stirring just until blended. Cover and refrigerate for 30 minutes. Preheat the oven to 400~F.and put the sugar in a small bowl. With lightly floured hands,roll the dough into balls about 1 1/4 inches in diameter. Roll the balls in the sugar,then place on an ungreased baking sheet, leaving 2 inches between them. Bake for 10 minutes, just until tops no longer yield to light finger pressure. Transfer to a rack and cool. Store in an airtight container Source: The Vermont Country Store Maple Syrup Cookbook -----
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Episode 328: Snickerdoodle Cookies ????
Hello and Happy Holidays my Friends!
Today I am making another awesome Cookies to serve for the Holidays, Snickerdoodles! These treats are chewy, delicious, and full of Cinnamon Sugar! Everyone will enjoy these cookies and these will also make great Holiday Gifts to give to love ones this Holiday Season!
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Dry Ingredients
3 cups self rising flour
2 tsp cream of tartar
1 tsp baking soda
Wet Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup butter flavor shortening
1 cup white sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/4-1/2 tsp cinnamon oil or cinnamon extract, optional
Cinnamon Sugar
2 tbsp white sugar
2 tsp ground cinnamon
Makes 12-20 Cookies
Baker’s Note: You can find Cinnamon Extract or Cinnamon Oil at your local Grocery Store or Online.
Cinnamon Sugar: In a small bowl, add sugar and cinnamon, stir until well combined. Set aside.
In a medium bowl, sift or whiskey together the flour, cream of tartar, and baking soda; set aside.
In a large bowl with hand mixer or stand mixer with paddle attachment, add butter, shortening, white and brown sugar, eggs, vanilla and cinnamon oil or extract, if using. Cream everything together until well combined (Scrape the bowl occasionally). Next slowly and the flour mixture into the butter mixture and mix until well incorporated. Then cover the cookie dough with plastic wrap and chill in the refrigerator for 1 hour until firm.
Preheat Oven to 400 Degrees
Remove cookie dough from the refrigerator and shape them into balls about 2 tablespoonfuls, then roll them into the cinnamon sugar mixture, then place them into a 9x13 inch long cookie sheet lined with parchment paper or foil. Bake them 8-10 minutes or until set and golden brown around the edges. Remove from oven and cool on wire rack. Place cookies onto a cake stand or platter and serve.
#ellenshomemadedelights #snickerdoodles #cookies #snickerdoodlecookies #holidaybaking2019
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Healthy Holiday Cookies • Snickerdoodles • Vegan/Paleo
Hey everyone!
I have made this recipe so many times and each time my family and I gobble them up. With the Holidays approaching, this is such a great, simple, easy, and healthy recipe.
Have a guilt-free Holiday!
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I found this recipe on Runningwithspoons.com
Here are the ingredients...
1 1/2 cups blanched almond flour
3 Tbsp. coconut flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 tsp. coconut palm sugar*
Enjoy!
BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?