It was the first cookie recipe I ever made on my own as a young one in the kitchen, making a mess, sneaking bites of cookie dough, sampling
Ahhh, the many memories of family and a dirty and well-loved kitchen.
And my snickerdoodles, well I love the soft, chewy, and puffy kind. Not the hard, crumbly type. But we all have our favorite recipes with the little tricks and secret ingredients that make our cookies juuuust right.
Give this delicious recipe, a twist on the classic snickerdoodle, a try. I mean who doesn't love melt-in-your-mouth cinnamon-sugar toast? It tastes just like that. With a side of apple butter ;)
Apple Snickerdoodles
*recipe inspired by my friend's cookies (and adapted family recipe)
yields: about 5 dozen
1 c butter (or ingredient that measures like butter....)
1 1/2 c vanilla sugar <---- secret snickerdoodle ingredient
2 flax eggs
1 T vanilla extract (or almond works well)
1 c flour
1 3/4 c whole wheat pastry flour
1/4 t salt
1 t baking powder
1 1/2 t ground cinnamon (or pumpkin pie spice for a little added holiday flavor)
2 T almond milk (or try adding my homemade apple butter)
1 cup dried apples, chopped
For rolling: 2 T sugar, 1 t cinnamon, 1 t pumpkin pie spice
Cream butter and sugar with an electric mixer until very smooth and fluffy. Add eggs and vanilla, and blend until combined. Sift together flours, baking powder, salt, and cinnamon. Add mixture to wet ingredients. Mix until dough comes together. Fold in chopped apples. If needed, add in milk, 1 T at a time, until dough comes together. Chill dough for 30 minutes. In a bowl combine rolling ingredients (sugar, cinnamon, and pumpkin pie spice). Preheat oven 375 degrees. Remove dough from fridge and roll into 1-inch balls. Dip in cinnamon-pie-sugar mixture and place on baking sheet. Lightly press down to flatten dough slightly. Bake at 375 for 8-10 minutes.
With Love and God Bless,
Brindi
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