It’s been a busy few weeks around here, and with Valentine’s Day this year, my kids asked if I would do some baking to bring to their classes. Valentine’s Day themed cookies was the request. I had to really think about it, how to do anything than a regular sugar cookie, which are not my favorite thing to bake. So, I went back to my one of my favorite cookie recipes, which are Cinnamon Butter Cookies, otherwise known as Snickerdoodles!
I have been using the Mrs. Fields recipe for Snickerdoodles for awhile now, and my kids are always remarking how good they taste. So no sense in messing with her recipe, I figure. The only thing that I decided to do was to adapt the recipe a touch so that I could decorate them for Valentine’s Day.
To begin with, you add your wet ingredients, much as you would with any other recipe. This one calls for dark brown sugar, white sugar, butter, eggs and vanilla extract. After your batter is nice and creamy, then it’s time to mix together the dry ingredients. That would be enriched white flour, baking soda and salt. The dry ingredients are slowly mixed into the wet ingredients at a low speed. No need to overmix, just combine at a low speed for a minute or less.
Now, the fun part!
I decided to decorate these cookies for Valentine’s Day. I use an OXO Cookie Batter Scoop to formulate cookies that are approximately even in size and easy to deposit onto the pan. I swear, I can’t imagine what I was doing before I got this cookie batter scoop this year. What a time saver. Anyway! The coating is made with the following: 2 tablespoons white granulated sugar, 1 tablespoon cinnamon, and 1 tablespoon of red/pink sprinkles. Mix the toppings well until they look approximately like this:
Next, roll the balls of cookie batter in the toppings and place on the cookie sheet. If you want to add any additional toppings after baking, then use a fork and press down across the cookie. That way, when done baking, the cookie will be a bit flatter, and the grooves from the fork give the toppings a place to stick to. I usually place them approximately an inch apart, and 12 cookies per sheet.
After that, it’s time to bake for 19 minutes at 300F. You will start to smell the goodness pretty soon, I swear.
Once finished, you will want to cool the cookies on the baking rack for at least 10-15 minutes. If you are decorating further like I was, this is really important. I decided to add cookie frosting (red in color) and more sprinkles.
The result was great. My handling of the cookie frosting was a bit shaky, and I could definitely use a bit more practice. Buy my kids didn’t care, and said that the cookies were amazing!
Here is the recipe I used: (adapted from Mrs. Fields recipe)
2 tbsp granulated white sugar
1 tbsp ground cinnamon
1 tbsp red sprinkles
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup packed dark brown sugar
2 sticks (1 cup) salted and softened butter
2 large eggs
2 tsp vanilla extract
- Preheat oven to 300F
- In a small bowl, combine white sugar, sprinkles and cinnamon for topping. Set aside.
- In a medium bowl, combine flour, baking soda, and salt. Mix well with a small wire whisk and set aside.
- In a large bowl, blend sugars with a mix set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix on medium speed until light and fluffy.
- Add the flour mixture and blend at low speed until just combined. Shape dough into one inch balls and roll each ball into cinnamon sugar topping.
Place onto ungreased cookie sheets, 2 inches apart. Bake for 19 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. Enjoy!! Yields 3 dozen.
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