Delicious cookies - Snickerdoodles
Just in time for the first Advent, I'll call back and crawl out of the last two weeks of sickness. And I have delicious Snickerdoodles in my luggage! It was not nice. I was in the hospital for the first time in my life and I do not want to go there too soon. At least not so long, until I can someday afford to appear there as a private patient. Anyway, I'm getting better and better, and today I could finally stand in the kitchen again and open this year's Advent season with a simple biscuit recipe. Somehow I'm not in the Christmas mood yet. That's probably because I was not at any Christmas market so far and could not take hot drinks with friends. There is no snow and the view out the window of my infirmary fortress reminds me more of a grubby autumn.
That's why there were cookies today. Not even classic Christmas biscuits, even though I always associate the taste of cinnamon with Christmas automatically. But that's how I slowly get used to Christmas. Classic American Snickerdoodles have been on my Back Wish List for some time and I honestly do not know why I've never bothered to bake them. It's really quick and easy!
There are recipes that are like sand by the sea, I found the combination of tanned butter and brown sugar but somehow most appealing and got the recipe so tinkered so properly. As a basic recipe, I have again based on a Martha Stewart recipe from her cookie book: Martha Stewart's Cookies: The Very Best Treats to Bake and Share (Amazon advertising link). Especially for cookies, I love the baking on small stainless steel plates that you simply push on the grid: Set of 2 stainless steel baking sheets (Amazon advertising link).
Snickerdoodle cookies with brown butter
Classic American recipe, not just for Christmas!
- FOR THE DOUGH:
- 250 g soft butter
- 100 g white sugar
- 100 g brown sugar li>
- 2 eggs
- 350 g of flour
- 2 teaspoons of tartar baking powder li>
- 1 pinch of salt
- TO GROAT:
- 2 tablespoons white sugar 2 tsp ground cinnamon Preparation 1
Place the oven on 175 ° C top and bottom Preheat bottom heat.This takes a few minutes, but always make sure that the butter does not burn. Remove from heat and let cool slightly.3
The other Put half of the butter together with both types of sugar in a bowl and whip until the sugar has largely dissolved with the food processor or hand mixer.4
Then the Add the browned butter and continue mixing for a few minutes until a smooth cream is obtained.5
The two Thoroughly stir in the eggs.6
Mix the flour, baking powder and salt together and stir in the butter mixture, one tables at a time, until a smooth, firm dough is formed.7
Mix sugar and cinnamon thoroughly in a small bowl to tumble.8
Remove walnut-sized portions from the dough with your hands and shape into balls. Roll the dough balls all around in the sugar-cinnamon mixture and then place them at a sufficient distance from each other on a baking sheet lined with baking paper. Gently flatten the dough balls with a heavy glass.9
Bake the dough pieces on the middle rack in a preheated oven for about 12 to 15 minutes. The cookies should be slightly tanned on the outside, but not too firm. Better a little shorter than too long in the oven. Put the ready-baked Snickerdoodles directly on a wire rack and allow to cool completely. In tin cans or other well-closed containers, keep them fresh for a few days.
More ideas for delicious Christmas cookies and Christmas biscuits:
Angel Eyes | Thumprint Cookies | Husaran Donuts - Delicious Christmas Cookies
Vanilla Meltaways - Delicately Melting, Dried Vanilla Biscuits
Nougat Stollen Confection with Almonds
Nougat Stollen in Glass (Gift from the Kitchen)
Chocolate Pistachio Panettone
Dresdner Poppy Seed Strudel
Baked Apple Confectionery
Gingerbread Cookie Dough Fudge
Espresso Walnut Biscuits
Quick Almond Speculoos from Tin
Recipe for Snickerdoodles right at Pinterest pinning