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Posts Tagged ‘Snickerdoodle’

I’m at it again! Changing up my grandmother’s recipe for snickerdoodles (original, Biscoff filled, and chocolate chip)!

This time, I added lime zest and coconut!

Lime and coconut are the 2 ingredients for this months Behind the Curtain challenge. Each month participants are assigned 2 ingredients that we must use in a dessert. I don’t recall making anything with lime and coconut together, so this was a new flavor combination for me! I thought the flavors would go well in a snickerdoodle, so I zested a few limes and added some desiccated coconut. The lime zest gives the cookies a nice bright flavor, while the coconut adds a chewy texture to a crunchy cookie.

Lime Coconut Snickerdoodles

One Year Ago: Butterscotch Brownies

Lime Coconut Snickerdoodles

1 cup shortening
1 1/2 cups + 2 tablespoons sugar
Zest of 3 limes
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup + 3 tablespoons desiccated coconut, divided
2 1/2 cups flour, sifted

Make lime sugar:
Combine sugar and lime zest in a food processor. Process until well combined (about a minute). Put 2 tablespoons of the sugar mixture into a small bowl and set aside.

In a large mixing bowl, cream together the shortening and the remaining lime-sugar. Add in the eggs and stir until well combined. Stir in the cream of tartar, baking soda, and salt. Add in 1/2 cup desiccated coconut, then stir in the flour. Refrigerate the dough for 30 minutes.

Preheat oven to 400 degrees.

Using a medium ice cream scoop, scoop the dough then roll only the tops and sides in the lime-sugar mixture. Place on a parchment paper lined cookie sheet and flatten the tops slightly with the palm of your hand. Sprinkle a little desiccated coconut onto the tops of each cookie. Bake in a preheated oven for 10-12 minutes or until the edges are a light golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Lime Coconut Snickerdoodles

Made with love, not calories!

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I have made snickerdoodles for a good number of years. However, I have never added or made changes to the recipe. It’s grandma’s recipe- why would I change it?

Well, I finally did. I had to. My love of chocolate just seeps into everything! Even grandma’s snickerdoodle recipe! I only made a small addition…mini chocolate chips! Just enough to get that chocolatey goodness, but not enough to overpower the wonderful taste of a snickerdoodle!

So- Nick and my mom think I’m nuts for adding chocolate chips! However, my mom doesn’t like snickerdoodles, so who knows, she just might change her mind with these (she does love chocolate as much as I do!)!!

Edited to add: she still doesn’t care for them. Oh, well, can’t please everybody! 🙂

Chocolate Chip Snickerdoodles
Makes 3 dozen cookies
Prep time: 40 minutes (10 minutes active, 30 minutes resting)     Baking time: 10 minutes

2 teaspoons cinnamon
1 cup shortening
1 1/2 cups sugar + 2 tablespoons, divided
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups flour, sifted
1 cup mini chocolate chips

In a small bowl, combine the cinnamon with 2 tablespoons sugar. Set aside. In a large mixing bowl, cream together the shortening and remaining 1 1/2 cups sugar. Add in the eggs and mix well. Stir in the cream of tartar, baking soda, and salt. Add in the sifted flour and stir until just combined. Stir in the chocolate chips. Cover the top of the bowl with plastic wrap and place the dough into the refrigerator for 30 minutes.

Preheat oven to 400 degrees.

After 30 minutes, remove the dough from the refrigerator. Using a medium-sized ice cream scoop, scoop out the dough and roll it in the cinnamon-sugar mixture. Place the dough onto a parchment paper lined cookie sheet, leaving 2 inches between each cookie. Flatten slightly with the palm of your hand. Bake for 10 minutes or until lightly golden brown and the cookies are set. Remove the cookies from the oven and let cool for 5 minutes. After 5 minutes, move the cookies to a cooling rack and let cool completely. Enjoy!

Made with love, not calories!

Happy Birthday Dad!!!

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Have you tried Biscoff Spread yet?

NO???????

You have to try this! Oh wait. That sounds like I’m telling you what to do. Ok, how about this…I highly recommend you find this- and buy it!!!! It comes in Creamy or Crunchy and they are both Delicious!!!!!

I don’t think I am a very trendy person, but the Biscoff Spread is changing that. It seems to be all over the food blogs, and I am going to add to the madness!

In keeping with my current obsession of filling cookies, I thought the Biscoff spread would be a good match with Snickerdoodles. A little powdered sugar added to the spread, tightened up the mixture enough to work with it. I didn’t make any changes to my cookie recipe other than adding in that little bit of Biscoff goodness!

Biscoff filled Snickerdoodles
Makes: 20 cookies
Prep time: 20 minutes     Bake time: 12 minutes

1 batch Snickerdoodle cookie dough (make dough but do not refrigerate it)
1/2 cup Biscoff Spread (I used creamy)
1/4 cup powdered sugar + additional if needed*

In a small mixing bowl, combine the Biscoff spread and 1/4 cup powdered sugar. Stir until all the powdered sugar is incorporated. Set aside.

Using a large ice cream scoop, scoop the snickerdoodle dough onto a parchment paper lined cookie sheet. Don’t worry about spacing these out right now. After all the dough has been scooped, count how many cookies you have. This will help you to divide the Biscoff mixture evenly.

In order for me to be pretty consistent with the amount of filling for each cookie, here is what I did with the filling…
I lightly dusted a flat surface with the additional powdered sugar* and rolled the Biscoff mixture into a log. I cut the log in half, rolled each half out again, cut each one in half again, then cut each of those (4 logs at this point) into 5 pieces each.

Take a scoop of cookie dough into the palm of your hand and flatten it with your other palm. Place one piece of filling in the center, then fold the dough around the filling- making sure to seal it well. Place the cookie back on the cookie sheet (again, you don’t have to worry about spacing out the cookies). After all the cookies have been filled, place the cookie sheet into the freezer for 10 minutes.

Preheat oven to 400 degrees.

After 10 minutes, remove the cookies from the freezer and roll them in the snickerdoodle cinnamon-sugar mixture. Place on the cookie sheet, leaving about 2 inches between each cookie. Bake in a preheated oven for 12 minutes or until set. Remove from the oven and let cool for 10 minutes. After 10 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Snickerdoodle cookie dough

Biscoff filling mixture

Question(s) of the day: Have you ever tried Biscoff spread? What do you think of it?

Made with love, not calories!

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