Sometimes, you need to have the best of both worlds! I have been dying to make the American Favorite: Snickerdoodles for a while now. Introduced to my by Kieran wen he requested a batch for post comp these are butter, sugar and cinnamon cookies. I created mine with a little twist with the addition of caramels and white chocolate. What did this take a while? Because it seems there was a shortage of soft caramels in all supermarkets lately! I could not find them. I took the approx. 40 cookies into work and they were gone by 10:30am.
Bonus; they are super easy!
Brown Butter Snicker Doodle Cookies
Inspired by Two Peas and their Pod Recipe
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1/2c chopped pecans
1 tablespoon heilala vanilla extract
1 tablespoon plain Greek yogurt
1/2 block white chocolate chopped
1 cup caramel squares, cut into 1/4’s
For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamonDirections
1. Set your oven to 180 degrees and line 2-3 baking trays – you may need to do multiple bakes as it creates a lot.
2. Sift you flour, baking powder, cinnamon, and salt and add your pecans set aside.
3. Brown your butter. Heat a thick bottom pan and add your butter whisking frequently until this browns, bubbles and has a nutty aroma. Remove from heat and allow to cool.
4. Add your brown sugar, vanilla and whisk until combined and the sugar dissolved into the butter. Add your eggs and yolk and whisk in well with your yogurt.
5. Combine this mix with your flour mix and stir well. Halve the Dough and wrap in cling wrap. Place in the fridge for half hour to firm up. Or overnight is fine too!
6. Meanwhile combine your rolling mix.
7. Remove from the fridge one of the mixes and work in your chopped white chocolate.
8. I measured out 1tbsp of mix, about 23g and roll these into balls then through your cinnamon sugar mix. Place on your baking tray flattening our slightly. They will not spread out to much.
9. Bake until golden about 12-15 minutes. Allow to cool slightly before transferring to a wire rack.
10. Repeat with the other mix adding your caramels instead. They are best is the caramels are completely covered into the mix as they will melt but if this happens simply push the caramel back into the cookie while they are hot then they come out of the oven. With the back of a spoon though NOT your finger!
11. Store in an airtight container.
Suggestions: You can add dark chocolate bits, stuff the center with peanut butter, dried cranberries or no addition at all to these delicious treats!
You need to level out the treats with some healthy goodness too! So I made these delicious Pistachio and Cranberry Cookies! Even easier then the other ones and they taste almost naughty.
Inspired by: Andrea’s Protein Cakery Pistachio and Cranberry Protein Cookies but mine don’t have protein!
4tbsp Sunbeam Foods Pistachios chopped
1/3c Cranberries chopped
2tbsp Coconut sugar
1tbsp Coconut nectar
3/4c Almond meal
2tbsp Wholemeal flour
1tsp Heilala Vanilla bean paste
2tbsp Crio Bru Cacao nibs
1tbsp Coconut oil or butter
1tsp Baking powder
1tbsp Melrose abc spread
1. Set your oven to 180degrees and line a baking tray
2. Combine your try ingredients.
3. Melt your coconut oil/butter with the nectar and vanilla and combine with your egg into the dry mix.
4. Weigh out 23g of mix and form into a ball and press it down slightly as they wont change shape at all.
5. Bake for 12-15minutes until golden
Note; I rolled mine through coconut pistachio and cardamom sugar from Gewurzhaus Spices before cooking