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REC: Snickerdoodles from BRAVETART

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #29895 at 4:05 pm on Oct 11, 2017

Snickerdoodles from BRAVETART (See photo on page 43.)

There's nothing quite like the smell of cinnamon sugar wafting from the kitchen, except perhaps discovering its source: a warm tray of snickerdoodles. Their crinkled tops and pillowy thickness come from a blend of butter and
coconut oil--a natural alternative to shortening (see pages 41-42). Shape big bakery-style snickerdoodles if you want to invest more real estate in their rich and chewy centers, or downsize if you'd prefer a higher ratio of crispy edges. Yield: thirteen 5-inch cookies or twenty-six 3-1/2-inch cookies.

Cookies:
2-1/3 cups (10-1/2 ounces) all-purpose flour, such as Gold Medal
1 stick (4 ounces) unsalted butter, pliable but cool--about 60 degrees F.
1/2 cup (3-1/2 ounces) refined or virgin coconut oil, solid but creamy--about 70 degrees F.
1-1/2 cups (10-1/2 ounces) sugar
1-1/4 teaspoons Diamond Crystal kosher salt (half as much if iodized)
1 teaspoon baking powder
1/8 teaspoon grated nutmeg
1 Tablespoon vanilla extract
1 large egg, straight from the fridge

Cinnamon Sugar:
1/4 cup (2 ounces) sugar
2 teaspoons ground cinnamon, or to taste
2 teaspoons grated cinnamon, or to taste

Make the dough:
Adjust oven rack to middle position and preheat oven to 400 degrees F. Sift flour into a medium bowl (if using cup measures, spoon into the cups and level with a knife before sifting).

Combine butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape with a flexible spatula halfway through. With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add flour and mix to form a stiff dough.

Divide into thirteen 2-1/2-ounce (1/4 cup) portions or twenty-six 1-1/4-ounce (2 Tablespoon) portions.

Dust and bake the cookies:
Mix sugar with ground and grated cinnamon in a small bowl; add more spice if you prefer. Roll each portion of dough into a smooth ball, tumble in Cinnamon Sugar until fully coated, and arrange on parchment-lined aluminum baking sheets, leaving 2-1/2 inches between each. Flatten into 1/2-inch discs and generously sprinkle with the remaining Cinnamon Sugar.

Bake at 400 degrees F. until the Snickerdoodles begin to spread, about 6 minutes for either size, then rotate baking sheet and reduce oven temperature to 350 degrees F. Continue baking until the cookies are firm around the edges but still puffy in the middle, about 5 minutes for small, 8 minutes for large. Cool on the baking sheet until the edges crisp, about 10 minutes. Enjoy warm, or store in an airtight container for up to 2 days at room temperature.

MAKE AHEAD
Divide the portioned dough among several heavy-duty zip-top bags and refrigerate for up to 1 week, or freeze for up to 6 months. Let stand at room temperature until quite soft (about 70 degrees F) and bake as directed. Freeze leftover Cinnamon Sugar in an airtight container up to 2 months, for use in future Snickerdoodles or in Snip Doodles (see page 47).

Mix It Up!

BACON-BACON: Cook 12 ounces bacon (1 package or 12 strips) on a griddle over medium-low heat until fat is rendered and bacon is golden and chewy, but not yet crisp, about 10 minutes. Transfer to a bed of paper towels, then roughly chop. Cool 3-1/2 ounces (1/2 cup) bacon fat until solid and creamy, about 70 degrees F. and use in place of coconut oil to make the dough. After rolling the cookies in cinnamon sugar, top the flattened cookie dough with chopped bacon. Otherwise, bake and cool as directed.

BANANA BREAD: SIFT FLOUR WITH 1 OUNCE (1/4 CUP) OAT FLOUR. MASH 5 OUNCES (2/3 CUP) RIPE BANANA WITH 1/4 TEASPOON GROUND CLOVES TO ADD AFTER THE EGG. FOLD 6 OUNCES (1-1/2 CUPS) TOASTED WALNUT PIECES INTO THE FINISHED DOUGH. PORTION AND ROLL IN CINNAMON SUGAR, BUT DO NOT FLATTEN, AS THIS DOUGH WILL SPREAD NICELY ON ITS OWN. BAKE AS directed.

COOKIES AND CREAM: My favorite ice cream in cookie form. Roughly chop 8 ounces Homemade Oreo Cookies (see recipe on page 212; about 20 sandwich cookies) and freeze until hard, about 2 hours. Stir into the dough after adding the flour. Portion and shape as directed, but skip the Cinnamon Sugar. Bake at 350 degrees F. until firm around the edges but pale and steamy in the center, about 12 minutes for small cookies, 15 minutes for large.

OATMEAL STREUSEL: After flattening the sugar-dusted cookies, top with a sprinkling of frozen Snickerstreusel (on page 48). You'll need about one teaspoon per small cookie or two teaspoons per large (5 ounces or 1 cup total). Otherwise, bake as directed.

TAHITIAN COCONUT: Make the dough with virgin coconut oil and a teaspoon of pure coconut extract in addition to the vanilla. For the topping, omit the cinnamon and blend the sugar with the seeds from Tahitian vanilla bean that has been split lengthwise and scraped with a paring knife.

GLUTEN-FREE: It takes an arsenal of gluten-free flours to give Snickerdoodles the same chewy/crisp texture, but the results are identical to the original. Replace the all-purpose flour with 4 ounces (1 cup) almond flour, 3 ounces (3/4 cup) tapioca flour or arrowroot, 2 ounces (1/2 cup) mochiko, 1 ounce (1/4 cup coconut flour, and 1/2 ounce (1 Tablespoon) teff flour. This variation is NOT suitable for Snip Doodles on page 47.


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