Halloween Snickerdoodles with Cinnamon Chips

Halloween Snickerdoodles with Cinnamon Chips takes around 45 minutes from beginning to end. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 6g of fat, and a total of 126 calories. This recipe serves 36. 723 people found this recipe to be flavorful and satisfying. A mixture of eggs, sugar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so tasty. Halloween will be even more special with this recipe. It works well as a hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Barbara Bakes. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is improvable. Similar recipes are Cinnamon Snickerdoodles, Cinnamon Sugar Snickerdoodles, and Maple Cinnamon Chip Brown Sugar Snickerdoodles.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400°degrees. Line baking sheets with Silpats or parchment paper.Whisk together flour, cream of tartar, baking soda, and salt; set aside.In a large mixing bowl, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs and beat to combine. Add dry ingredients and beat to combine. Stir in cinnamon chips.Make Cinnamon Sugar: In a small bowl, combine 2 tablespoons sugar, orange sugar and the ground cinnamon. Use a small ice cream scoop to form balls of the dough. Roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 8 - 10 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to a wire rack to cool. Store in an airtight container up to 1 week.

 

Step by step:

1. Preheat oven to 400°degrees. Line baking sheets with Silpats or parchment paper.

2. Whisk together flour, cream of tartar, baking soda, and salt; set aside.In a large mixing bowl, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes.

3. Add eggs and beat to combine.

4. Add dry ingredients and beat to combine. Stir in cinnamon chips.Make Cinnamon Sugar: In a small bowl, combine 2 tablespoons sugar, orange sugar and the ground cinnamon. Use a small ice cream scoop to form balls of the dough.

5. Roll in cinnamon sugar.

6. Place about 2 inches apart on the prepared baking sheets.

7. Bake until the cookies are set in center and begin to crack (they will not brown), about 8 - 10 minutes.

8. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to a wire rack to cool. Store in an airtight container up to 1 week.

Nutrition Information:

covered percent of daily need