My friend asked me, “How are they triple cinnamon?”
The traditional snickerdoodle is a simple sugar cookie that has been rolled into cinnamon sugar. One day, I decided I wanted to have more cinnamon, so I put in a teaspoon of cinnamon. Then another. And another. Yum. Strongly cinnamon and makes the whole cookie warm with cinnamon and the cookie itself became flecked with Vietnamese cinnamon.
I also make these cookies smaller than your usual cookie. At an inch or smaller in diameter, these babies are cute, sweet, and make you smile. Enjoy!
Triple Cinnamon Snickerdoodles
Inspired by Sue’s Snickerdoodles
Yield: 3 dozen baby cookies
Note: I skip the cream of tartar, but make sure you have fresh baking soda.
3/4 cup white sugar
1/4 cup butter (1/2 stick), at room temperature
1 teaspoon vanilla extract
1 & 1/3 cup all purpose flour
1/2 teaspoon cream of tartar (optional)
1/4 teaspoon fresh baking soda
1/8 teaspoon salt
0 to 3 teaspoons cinnamon (depends on your taste; I usually go with 3 teaspoons)
Cinnamon sugar coating
1 tablespoon white sugar
1 to 2 teaspoons cinnamon
- Cream white sugar and butter. Add in egg and vanilla, mix until just combined.
- Stir in flour, cream of tartar (optional), fresh baking soda and salt, mix well.
- Put dough in freezer until slightly firm. Preheat the oven to 400F when ready to bake. Shape dough into 1/2 inch balls.
- Combine 1 tablespoon sugar and 1 to 2 teaspoons cinnamon. Roll dough in cinnamon sugar mixture and place 2 inches apart on parchment paper lined baking sheets. Bake 8 minutes, until just set.
Recipe adapted from King Arthur Flour
Possibly one of the most delicious and easy breakfasts features these heavenly biscuits: savory pesto, fried eggs, and just-baked biscuits. You can even include some breakfast meats for a more substantial breakfast.
To make breakfast sandwiches: Slice the biscuits open – when they’re fresh from the oven – smear on pesto, slide on a sunny side up egg, and enjoy. Plus, the simple list of ingredients makes it easy to bake up anytime- breakfast, lunch, or dinner.
1.5 cups all purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1 tablespoon sugar
3 or 4 tablespoons butter
.5 cup cream, milk, or buttermilk
Preheat your oven to 425°F.
Mix together the dry ingredients. With your fingertips, rub in the butter until the mixture is crumbly. Add the liquid all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.
You can cut these biscuits or roll them into balls. It’s simple and delicious. Refrigerate until the oven is ready. Place them on an iron skillet or baking sheet lined with parchment paper and bake for 15 minutes, or until they are lightly browned.
Oatmeal Raisin Cookies
inspired by All Recipe’s Oatmeal Raisin Cookies IV
Changed the baking soda to half baking soda, half baking powder for more rising action. Also added addition cinnamon for taste. This is a really good recipe where you can make the cookie dough ahead of time and then freeze it until you want cookies. Just bake a little more! If you make small cookies, these are good, but amazing as big cookies too!
- 3 eggs, beaten
- 1 cup raisins
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 2-3 teaspoons ground cinnamon
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups rolled oats
- Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream the butter, brown sugar, and white sugar together.
- Sift together the flour, cinnamon, baking powder, and baking soda; stir into the creamed mixture.
- Then stir in the raisin mixture and rolled oats.
- Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.
You can serve these pancakes with maple syrup and butter, but this recipe is versatile too– I’ve added 2 tsp cinnamon for extra flavor, or enjoyed the pancakes topped with fresh fruit and yogurt, etc.
Based on All Recipes.com recipe, with my edits
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/8 cup white sugar (can do part brown sugar if you want)
- 1 1/4 cups milk or water (milk for best results)
- 1 egg, room temp
- 3 tablespoons butter, melted
- 1-2 tsp vanilla
- Melt butter, set aside to let cool (the butter needs to be cool before adding the egg and milk*).
- In a large bowl, mix flour, baking powder, salt and sugar. Combine well.
- Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until just combined.
- Heat a lightly oiled griddle over medium high heat. Scoop the batter onto the griddle, using 1/2 cup for large sized pancakes and 1/4 for medium sized pancakes.
- When pancake begins to bubble and brown, flip over. Cook until other side is brown.
* If the butter is too hot and the milk too cold, the butter will reform and get clumpy. If this happens, warm up the mixture till it is just barely warm and mix so the lumps go away.
The original recipe is from justhungry.com, a great website for basic Japanese recipes. See her version for more in detail notes about packaging the potato salad for potlucks or picnics. I used Japanese mayo once and then regular mayo + a bit of sugar the other time. You can also add diced Fuji apples for additional sweetness and crunch.
6-7 medium red potatoes, well scrubbed
1 small carrot
1 seedless cucumber (I use Persian)
Salt and pepper
3/4 to 1 cup of mayonnaise, Japanese or regular (if regular, add a teaspoon or two of sugar)
Boil the unpeeled carrot and potatoes in their skins until tender (you can poke a skewer through a potato without any resistance). Boil the egg until hard boiled at the same time.
In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (15+ minutes) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.
Peel the hard boiled egg and chop up finely. If you’re adding in the Fuji apple, this is when you can peel the apple and dice it up.
When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion, egg, and mayonnaise. Cover with plastic wrap and refrigerate for at least an hour before serving.
I feel like I’m giving away my family secret here. The changes I made are: in the instructions, ratio of brown to white sugar, and little notes here and there. Since these cookies get super gooey, it’s best straight off the pan and immediately consumed.
Based on AllRecipes.com recipe
Approximately 24 cookies
1 cup butter, almost at room temperature
1/2 cup white sugar
1 1/2 cups packed brown sugar
2 tsp vanilla extract
3 cups unbleached all-purpose flour
1 tsp FRESH baking soda
2 tsp hot water (not that necessary)
1/2 tsp salt
~2 cups semisweet chocolate chips or any other add-in
1. Cream butter and sugars until smooth.
2. Add one egg, stir lightly, then stir in the other egg and vanilla.
3. Dissolve baking soda in hot water (or… just toss it in like I do). Add into batter with salt.
4. Stir in flour and chocolate chips/add-ins.
5. Freeze until ready to use.
6. Bake straight from the freezer in a 350 F oven for a little less than 10 minutes, until the cookies are set and lightly browned along the edges.
Essentially, it’s the same recipe as the Sweetest Kitchen’s version. However, I changed the measurements to 24 cupcakes, thereby doubling the amount. Also, since I’m not a fan of strawberry filling and the icing, I took that out too (Technically, this makes them muffins). Finally, I don’t have an electric mixer so I do this all by hand. Enjoy!
Adapted from Sweetest Kitchen
Makes 24 muffincakes
1 3/4 cups cake flour, not self-rising
1 1/4 cup all-purpose flour
2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
2 tablespoon fresh matcha powder
1 cup unsalted butter, softened, cut into 1-inch cubes
4 large eggs
1 cup whole milk
2 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
2. Combine flours, sugar, baking powder, salt and matcha powder in a large bowl. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
3. In a large glass measuring cup, whisk together eggs, milk, and vanilla. Add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
4. Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Transfer to a wire rack to cool completely or serve hot!