Brown Sugar Snickerdoodle Cookies

Brown Sugar Snickerdoodle Cookies might be a good recipe to expand your dessert recipe box. One serving contains 344 calories, 4g of protein, and 16g of fat. This recipe serves 12 and costs 38 cents per serving. 117 people were impressed by this recipe. If you have granulated sugar, vanillan extract, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 35 minutes. It is brought to you by The Messy Baker Blog. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, you might also like recipes such as Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream, Brown Butter Snickerdoodle Cookies, and Brown Butter Snickerdoodle Cookies.

Servings: 12

Preparation duration: 255 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 cup dark brown sugar

2 large eggs

2 1/2 cups all-purpose flour

1 cup granulated sugar, plus 1/2 cup for coating

1 tablespoon ground cinnamon

1/4 teaspoon kosher salt

1 cup unsalted butter, at room-temperature

1 teaspoon vanilla extract

Equipment:

stand mixer

whisk

bowl

baking sheet

plastic wrap

oven

frying pan

wire rack

Cooking instruction summary:

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1 cup of granulated sugar, and brown sugar on medium speed for 5 minutes, or until the mixture is light and fluffy. Be sure to stop the mixer a few times and scrape down the sides of the bowl. Beat in eggs, one at a time, for a total of 2-3 minutes, or until thoroughly combined. Scrape down the sides of the bowl. Beat in vanilla extract.In a small bowl, whisk together flour, baking soda, salt, and cream of tartar. On low speed, slowly blend the flour mixture into the butter mixture. Turn the speed up to medium and beat the mixture until the flour is just combined, scraping down the sides of the bowl as needed.Transfer the dough to an airtight container or a bowl covered with plastic wrap. Allow the dough to chill in the refrigerator for at least 4 hours (or overnight).Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking mats.In a small bowl, whisk together reserved 1/2 cup granulated sugar and cinnamon. Using a 1/4 cup cookie scoop, drop the dough into the sugar/cinnamon mixture and coat on all sides. Place four giant-sized dough balls on the prepared baking sheet, spacing them at least 5 inches apart. I stagger the dough balls on the pan instead of placing them in an even line.Bake for 20-22 minutes, or until the cookies are a light golden color but still slightly soft in the center. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Store the cooled cookies in an airtight container for up to 3 days.

 

Step by step:


1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1 cup of granulated sugar, and brown sugar on medium speed for 5 minutes, or until the mixture is light and fluffy. Be sure to stop the mixer a few times and scrape down the sides of the bowl. Beat in eggs, one at a time, for a total of 2-3 minutes, or until thoroughly combined. Scrape down the sides of the bowl. Beat in vanilla extract.In a small bowl, whisk together flour, baking soda, salt, and cream of tartar. On low speed, slowly blend the flour mixture into the butter mixture. Turn the speed up to medium and beat the mixture until the flour is just combined, scraping down the sides of the bowl as needed.

2. Transfer the dough to an airtight container or a bowl covered with plastic wrap. Allow the dough to chill in the refrigerator for at least 4 hours (or overnight).Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking mats.In a small bowl, whisk together reserved 1/2 cup granulated sugar and cinnamon. Using a 1/4 cup cookie scoop, drop the dough into the sugar/cinnamon mixture and coat on all sides.

3. Place four giant-sized dough balls on the prepared baking sheet, spacing them at least 5 inches apart. I stagger the dough balls on the pan instead of placing them in an even line.

4. Bake for 20-22 minutes, or until the cookies are a light golden color but still slightly soft in the center.

5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Store the cooled cookies in an airtight container for up to 3 days.


Nutrition Information:

Quickview
345k Calories
3g Protein
16g Total Fat
46g Carbs
1% Health Score
Limit These
Calories
345k
17%

Fat
16g
25%

  Saturated Fat
10g
63%

Carbohydrates
46g
16%

  Sugar
25g
29%

Cholesterol
71mg
24%

Sodium
157mg
7%

Get Enough Of These
Protein
3g
8%

Selenium
11µg
17%

Manganese
0.31mg
15%

Vitamin B1
0.21mg
14%

Folate
52µg
13%

Vitamin B2
0.18mg
10%

Vitamin A
519IU
10%

Iron
1mg
8%

Vitamin B3
1mg
8%

Phosphorus
50mg
5%

Fiber
1g
4%

Potassium
142mg
4%

Vitamin E
0.56mg
4%

Vitamin D
0.45µg
3%

Copper
0.06mg
3%

Vitamin B5
0.28mg
3%

Calcium
27mg
3%

Zinc
0.33mg
2%

Magnesium
8mg
2%

Vitamin B12
0.11µg
2%

Vitamin K
1µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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