Snikeroole
These cookies with a silly name are seriously scrumptious. They’re what happens when balls of sugar cookie dough are rolled in cinnamon-sugar before baking. For extra yumminess, serve these so and chewy goodies with ice cream or mugs of hot cocoa.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and 1½ cups of the sugar on medium speed until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the remaining flour mixture and mix again just until blended.
In a small bowl, stir together the remaining ¼ cup sugar and the cinnamon.
Scoop up 1 rounded tablespoon of dough. Scrape the dough off the spoon into your palms and roll the dough into a ball. Drop the ball into the cinnamon- sugar and roll it around to coat it completely. Place the ball on a prepared cookie sheet. Continue scooping, shaping, and rolling the dough in the sugar, spacing the balls about 3 inches apart on the cookie sheets.
Bake 1 cookie sheet at a time until the edges of the cookies are lightlybrowned but the tops are barely colored, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
2¾ cups all-purpose flour1 teaspoon baking powder¼ teaspoon salt
1 cup (2 sticks)
unsalted buer,
at room temperature1¾ cups sugar
2 large eggs
2 teaspoons
vanilla extract1 teaspoon ground cinnamon
MAKES ABOUT 36 COOKIES
30
Choolat Browni Cookie
An ooey-gooey cookie combined with a so, fudgy brownie? Yes, please! Serve these easy-to-make sweets with glasses of cold milk or tucked into bowlfuls of vanilla ice cream.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt. In a medium saucepan, combine the buer and chocolate. Set the pan over low heat and stir constantly until the mixture is smooth. Don’t let it get too hot! Remove the pan from the heat and let it cool for about 10 minutes.
Add the brown sugar, eggs, and vanilla to the chocolate mixture and whisk until well blended. Stir in the flour mixture until blended. Refrigerate the dough in the saucepan for about 5 minutes.
Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 1½ inches apart. Bake 1 cookie sheet at a time until the edges of the cookies are set but the centers are still slightly so, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
½ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt4 tablespoons
unsalted buer
12 ounces (about 1 cup)semisweet or biersweet chocolate, chopped
¾ cup firmly packed
light brown sugar
2 large eggs
1 teaspoon vanilla extract
MAKES ABOUT 36 COOKIES
31
Sugar
Cookie-Tastic
Sugar Cookie Cutout
Buery and crisp, these sugar cookies have a delicate vanilla flavor that makes them delicious on their own, but they are also perfect for decorating. Cut out shapes using your favorite cuers, then give the cookies pizzazz with colorful icings and cute sprinkles.
Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Add the egg and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture in three batches, mixing on low speed aer each addition, until the flour is almost blended in. Turn off the mixer and scrape down the bowl again. Add the cream and beat on low speed just until combined.
Step 2: Lightly dust a clean work surface with flour. Using the rubber spatula, scrape the dough out onto the work surface, then use your hands to shape it into a flaened rectangle. Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped in a second layer of plastic wrap and frozen for up to 1 month. Let it thaw overnight in the refrigerator before rolling and baking.)
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Lightly dust your work surface with flour, unwrap the dough, and set it on the surface. If the dough is too hard to roll directly from the refrigerator, let it stand at room temperature for a few minutes. Dust your rolling pin with flour and roll out the dough to an even ¼-inch thickness.
3 cups all-purpose flour1 teaspoon baking powder½ teaspoon salt
1 cup (2 sticks) unsalted buer, at room temperature
1¼ cups sugar
1 large egg
2 teaspoons vanilla extract1 tablespoon heavy creamRoyal Icing (page 39) or Vanilla Icing (page 36)
Rainbow sprinkles,
