Christmas Snickerdoodles festival + delicious
Christmas Snickerdoodles festival + delicious
The super soft white chocolate dipped in Christmas Snickers is chewy and full of cinnamon flavor. They are festive and delicious!
Snickerdoodle Blondies, Snickerdoodle Puppy Chow and Snickerdoodle bread are some of my favorite snickerdoodle recipes. But these Christmas Snickers are not only delicious, but also the most festive! !
Festive Snickers
Snickerdoodles are my favorite cookies. I like the sour taste and cinnamon icing. I think we all agree that they are chewy and delicious.
I decided to elevate these snickerdoodles to the next level by adding something special. I dipped half of it in some white chocolate and added some extra special touch.
These festive Christmas Snickers are perfect for putting on a plate and giving to neighbors or enjoying a cup of hot hot cocoa. Kids will love to help soak and decorate these delicious things!
Making Christmas Snickers
Dry ingredients. Mix the flour, tartar, baking soda, and salt together. Set aside.
Wet ingredients. Beat the sugar and butter until creamy. Add eggs and vanilla and mix well. Add the dry ingredients to the wet ingredients and mix well.
bake. Shape the dough into 1-inch balls and roll them in the cinnamon sugar mixture. Place 2 inches apart on unoiled biscuit slices. Bake at 350 degrees for 8-10 minutes. (Makes about 3-4 dozen biscuits)
dip. Once the biscuits have cooled, melt the chocolate wafers in the microwave or keep stirring and melting in a small pot over low heat.
put. After all the cookies are melted, dip half of the biscuits into melted white chocolate, sprinkle with Christmas sugar, and place them on a baking sheet lined with parchment paper. Serve once.
Variety:
- Use vanilla icing or milk chocolate for dipping
- Replace sprinklers for other holidays
- Make them mini. Remember to reduce the baking time.
Tips + tricks
Snickerdoodles are one of my favorite cookies. Over the years, I have noticed a few things that help me make the best cookies:
Cinnamon/sugar ratio: I like to mix 3 tablespoons of sugar with 1 tablespoon of cinnamon. Of course, you can adjust the quantity according to your taste.
Baking time: Our recipe says to bake for 8-10 minutes. Because I like my super soft, I take them out at 8 minutes and let them cool on the baking sheet. If you like them to be crispier, let them cook for a full 10 minutes.
Cream of tartar: Don’t skip tartar cream. Without this strong flavor ingredient, you are basically a sugar biscuit. If for some reason you find that you don’t have this key ingredient, you can use fresh lemon juice or white vinegar to provide a bit of rich flavor. You can also use baking soda.
Storage tips
Shop Biscuits cooled in an airtight container. Add a piece of white bread or an apple to help them stay softer for longer. You can also put them in a Ziploc refrigerator and store them in the refrigerator for up to 3 months.
freeze The snickerdoodle dough can be left for a maximum of 3 months before baking. Roll the dough into a ball, but don’t coat it with the cinnamon and sugar mixture. Arrange them on the baking sheet and put them in the refrigerator. Once the dough has hardened, transfer them to the Ziploc refrigerator, label them and freeze them for 3 months.
When you are ready to bake them, let them thaw and roll in cinnamon sugar. Bake and decorate according to the recipe instructions.
For more Christmas cookies, please try:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
Serving 36
Calories 121 kcal
Author Little Luna
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 tbsp cinnamon
- 1 10 oz.Bagged white chocolate melted wafers
- Christmas sprinkles
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Mix the flour, tartar, baking soda, and salt together. Set aside.
-
Beat the sugar and butter until creamy. Add eggs and vanilla and mix well.
-
Add the dry ingredients to the wet ingredients and mix well.
-
Shape the dough into 1-inch balls and roll them in the cinnamon sugar mixture.
-
Place 2 inches apart on unoiled biscuit slices.
-
Bake at 350 degrees for 8-10 minutes. (Makes about 3-4 dozen biscuits)
-
Once the biscuits have cooled, melt the chocolate wafers in the microwave or keep stirring and melting in a small pot over low heat.
-
After all the cookies are melted, dip half of the biscuits into melted white chocolate, sprinkle with Christmas sugar, and place them on a baking sheet lined with parchment paper. Serve once.