Snickerdoodle Cookies

Snickerdoodle Cookies

Bakers.

Summer Guests.

 

 

 

 

 

 

 

 

Snickerdoodles Cookies

What’s my go-to indoor activity with kids? Baking, of course! When my friend and her daughters visited recently, this easy recipe was a hit. These Snickerdoodles are cake-y, light, and so yummy, we had to limit ourselves or we could have eaten the whole batch at once!

 Ingredients:

2 3/4 cups (385 grams) all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup (227 grams) unsalted butter, room temperature (the Joy of Cooking recipe calls for 1 cup butter, but we thought it was too much)

1  1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon vanilla extract

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

Directions:

1.  Preheat oven to 400 degrees F (190 degrees C). Line two baking sheets with parchment paper.

2.  In a large bowl, whisk together flour, salt, and baking powder.

3.  With an electric mixer, beat together butter and sugar until smooth, about 2-3 minutes. Add eggs one at a time, beating well after each egg. Scrape down sides of bowl. Beat in vanilla extract.  Add flour mixture and beat until dough is smooth. If dough is soft, cover and refrigerate until firm enough to roll into balls.

4.  Shape dough into 1-inch (2.54 cm) round balls.

5.  Coating: In a large, shallow bowl, mix together sugar and cinnamon.

6. Roll balls of dough in the cinnamon/sugar mixture and place on prepared being sheets, about 2 inches (5 cm) apart.

7. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

8. Bake cookies for approx. 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on wire rack to cool.

Yield: About 6 dozen cookies

Store cookies in an airtight container, at room temperature, for about 10-14 days.

Source: www.joyofbaking.com

 

Cinnamon Chocolate Coffee Cake

Cinnamon Chocolate Coffeecake

Cinnamon Chocolate Coffeecake

Dry ingredients sifted together.

Dry ingredients sifted together.

Topping mixture.

Topping mixture.

Half the cake batter in tube pan with half the topping sprinkled over it.

Half the cake batter in tube pan with half the topping sprinkled over it.

Cinnamon Chocolate Coffeecake

Want a slice?

Cinnamon Chocolate Coffee Cake

Have I ever mentioned that baking relaxes me? Maybe it’s getting engrossed in a recipe. Maybe it’s the wonderful scent that fills the house. Maybe it’s that I have a sweet tooth. Or, maybe it’s all three. I came across this recipe on Mama’s Gotta Bake and knew I had to try it. I’m glad I did. Happy baking, hon.

 Ingredients:

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon cinnamon

2 cups sour cream (our non-dairy Tofutti sour cream)

1 cup butter, room temperature (or margarine)

2 cups granulated sugar

4 large eggs, room temperature

1 1/2 teaspoons vanilla extract

Topping:

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon  cocoa powder

2/3 cup mini chocolate chips (I only had regular sized chocolate chips.)

2/3 cups walnuts (optional)

Directions:

1.  Place the oven rack in the bottom third of the oven and preheat your oven to 350 degrees F. Grease a 10-inch tube pan and set aside.

2.  In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

3.  With an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, beating well after each egg.  Add vanilla.  Alternately, add the flour mixture and the sour cream mixing on medium-low speed until ingredients are incorporated.

4.  Spoon 1/2 the mixture into the greased 10-inch tube pan. Sprinkle half the topping mixture over the batter being careful not to touch the edge of the batter. Next, spoon the remaining batter over and sprinkle the remaining topping over the cake.

5.  Place the pan in the center of the oven and bake at 350 degrees for 55-60 minutes or until toothpick comes out clean. Be careful not to overbake. Cool cake in the pan for 15 minutes and then remove from pan to finish cooling on a rack.

Extra tips from Mama’s Gotta Bake:  

◦   Be careful not to overmix your batter as it will result in a dense cake. Mix on medium-low speed and mix just until all ingredients are incorporated.

◦   For cakes, butter and eggs should be room temperature. They can be taken out about 2 hours before baking. If you cut the butter into small chunks it will warm up faster. To bring eggs to room temp more quickly, place them in a bowl of warm water.