Tuesday, December 3, 2019

Snickerdoodle Party Cookies

I hope everyone had a blessed Thanksgiving!   We enjoyed being in East Texas and seeing family and friends!

I was going through old Christmas magazines and ran across this recipe for Snickerdoodle Party Cookies.  I have never made a Snickerdoodle cookie that I just loved so I thought I would give it a try.  The recipe was in the Dec 2018/Jan 2019 edition of Bon Appetit.  I followed the recipe almost exact except.... I didn't put any of the 2 1/2 tsp of cardamom the recipe called for.  I don't love cardamom and wanted just the cinnamon flavor.  The cookies were fabulous - so much flavor and texture.  I didn't have the gold luster dust for an additional touch but that would be so fun.

Try these - your family will love them!  Feel free to visit the Bon Appetit  - their pictures are much better.  I baked the cookies late at night and couldn't get a good pic!  Enjoy!

Snickerdoodle Party Cookies (adapted from Bon Appetit)

1 cup (2 sticks) butter (browned - see instructions below)
2 cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
2 1/2 tsp ground cardamom ( I didn't use)
2 tsp ground cinnamon
1 cup packed light brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 tsp vanilla extract
2 Skor bars, chopped (I used an 8 oz bag of the Heath milk chocolate/toffee pieces)
3 cups cornflakes, lightly crushed

Preheat oven to 350.  Cook the butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5 - 8 minutes.  It will start to smell nutty.  Scrape the foamy butter and all of the browned bits into a bowl or a stand mixer.  Allow butter to cool in fridge for about 1 1/2 hours or on the counter - just until it is soft but not runny.

Meanwhile, whisk flour, baking soda, salt (1 1/2 tsp cardamom if you choose - I didn't) and 1 tsp of cinnamon in a medium bowl.

Add brown sugar and 1/4 cup granulated sugar to browned butter.  Beat at medium speed for 1 minute.  Add eggs one at a time - beating after each addition.  Continue to mix just until smooth, about one minute longer.  Beat in vanilla.  Reduce speed to low and add dry ingredients and beat until nearly combined.  Add toffee bits and beat just long enough to bring dough together.  Cover and let rest 5 - 10 minutes to allow to thicken.

Place cornflakes in a small bowl.  Mix remaining 1/4 cup granulated sugar (1 tsp cardamom if you choose - I didn't) and 1 tsp cinnamon in another small bowl.  Scoop out large dough balls or the size you would like....roll in cornflakes to coat well, squeeze lightly to adhere.  Move to bowl of spiced sugar and toss to coat.  Bake 3 inches apart for about 10 minutes.  Let cook on baking sheet and move to a cooling rack.  Brush with gold dust if desired.

Do ahead - cookies can be baked 5 days ahead and stored in an airtight container at room temperature.

Printable Version

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