Chocolate Snickerdoodles #cookies #cooking #baking #snickerdoodle #yum #food
This easy one-bowl recipe gives classic snickerdoodles a run for their money!
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????️ CHILI CHOCOLATE SNICKERDOODLES ???? | Delicious MEXICAN CHOCOLATE SNICKERDOODLES ????????
Chili Chocolate Snickerdoodles are buttery and chewy cookies with crispy edges. These are delicious cookies perfect for Christmas.
Course: Dessert
Cuisine: American
#snickerdoodles #chocolatesnickerdoodles #cookies
Prep Time: 5m
Cook Time: 10m
Total Time: 25m
10 minutes: 10m
Servings: 10 cookies
INGREDIENTS:
Dry ingredients
- 1½ cup All-Purpose Flour 136gm or 4.8Oz
- ¼ cup Unsweetened Cocoa Powder 34gm or 1.6Oz
- ½ Tsp Baking Soda
- ½ Tsp Cayenne Pepper
- ½ Tsp Ground Cinnamon
- ¼ Tsp Salt
Wet ingredients
- 1 cup Packed Brown Sugar 200gm
- 1 Tbsp White Vinegar
- 1 whole Egg
- 1 cup Melted Unsalted Butter 2 sticks
- 1 Tbsp Whole Milk
- 1 Tsp Vanilla Extract
Cinnamon Sugar
- ¼ cup Packed Brown Sugar
- 1 Tsp Ground Cinnamon
1) Whisk the Flour with Baking Soda, Ground Cinnamon, Cayenne Pepper, Cocoa powder, and Salt in a bowl.
2) Mix the wet ingredients - Brown Sugar, White Vinegar, Egg, Melted Unsalted Butter, Whole Milk, and Vanilla Extract to the flour mixture. Mix everything with a spatula.
3) Make Cinnamon sugar by combining Cinnamon and Brown Sugar in a bowl.Use a tablespoon scooper to scoop out 1 tablespoon of the cookie dough, roll into balls. Roll it over the cinnamon sugar. Place them on a greased cookie baking dish, 1 inches apart. Freeze the cookie dough for 10 minutes. Meanwhile, preheat the oven to 350F or 180C.
4) Bake the cookies for 10-12 minutes. They should get crispy on the edges and should be soft in the center. Allow the cookies to cool down for 5 minutes in the same baking dish and then transfer to a cooling rack.
You can use Chili Powder in place of Cayenne Pepper
calories 178
How to Make Snickerdoodles AND(!!) Snickerdoodle Hot Chocolate | RECIPE
Two recipes in one today! We're making homemade Snickerdoodle cookies, then using them to make delicious Snickerdoodle Hot Chocolate! I'm showing you a cool trick to make milk taste like any ingredient you like! RECIPE & PRODUCTS USED LINKED BELOW!
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Snickerdoodle Recipe
INGREDIENTS
Cookie dough:
½ cup unsalted butter, room temperature
½ cup shortening
1 ½ cups white sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
Topping:
2 tbsp white sugar
2 tsp ground cinnamon
DIRECTIONS
1. First, make the cookie dough. Place the butter, shortening, sugar, eggs and vanilla in a bowl and beat with an electric mixer until smooth. Add the flour, cream of tartar, baking soda and salt. Mix until just combined.
2. Shape the dough into balls. Set aside.
3. Combine the sugar and cinnamon for the topping. Roll the balls in the topping mixture. Place the cookies on a baking sheet lined with parchment paper, spacing them about 1-2 inches apart.
4. Bake at 400F for 6-8 minutes, until set but not too firm. Cool completely.
********************
Snickerdoodle Hot Chocolate Recipe
INGREDIENTS
Snickerdoodle base:
6 snickerdoodles
2 cups milk
2 cups milk
¾ cup milk chocolate pieces (I used a milk chocolate Lindt chocolate bar)
½ tsp vanilla extract
Topping:
¾ cup whipping cream
1 tsp ground cinnamon
2 tbsp confectioner’s sugar
crushed snickerdoodle pieces
DIRECTIONS
Make the snickerdoodle base:
1. Combine the snickerdoodles and 2 cups milk in a pot and set to medium heat.
2. Bring to a boil, then remove the pan from the heat and allow the milk to cool to room temperature. The milk with thicken, but don’t worry!
3. Pour the mixture through a cheesecloth into a dish. Set aside.
Make the hot chocolate:
1. Pour 2 cups milk, the milk chocolate pieces, vanilla extract and the snickerdoodle base into a pot. Set to medium heat and whisk until everything is melted and well combined. Remove from the heat and set aside.
Make the topping:
1. Place the whipping cream, cinnamon and confectioner’s sugar in a bowl and beat with an electric mixer until stiff peaks form.
2. Place in a piping bag fitted with a large, star-shaped piping tip.
To assemble:
1. Pour the hot chocolate into mugs and top with a swirl of whipped cream. Sprinkle some snickerdoodle crumbs on top and enjoy!
PRODUCTS MENTIONED:
Electric mixer:
Baking sheet:
Parchment paper:
Cheesecloth:
Penguin mug:
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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:
Dylan Hollis - Snickerdoodles
The cookie of legend
Chocolate Snickerdoodles #shorts
Chocolate snickerdoodles are a warm and cozy twist on the classic. My recipe makes soft and thick cookies with NO mixer and NO chilling!
Recipe:
Ingredients
1 cup unsalted butter, melted (226g)
¼ cup natural cocoa powder (25g)
1 cup granulated sugar (200g)
½ cup light brown sugar, firmly packed (100g)
1 large egg + 1 large egg yolk, room temperature preferred
½ teaspoon vanilla extract
2 ¾ cup all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground cinnamon
For rolling:
½ cup granulated sugar (50g)
1 Tablespoon ground cinnamon
1 teaspoon cocoa powder
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Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
1 ½ Tablespoon cookie scoop (Affiliate Link):
Instructions
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
Add sugars and stir until combined.
Stir in eggs and vanilla extract.
In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to a week.
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