12 Days of Cookies – Snickerdoodles

Turns out that Snickerdoodles are my sister’s favorite holiday cookie. This might not seem weird to anyone else, but to me, I was shocked when she told me. I don’t think my mom has ever made Snickerdoodles. I know that I haven’t ever made them. So I guess I’m not sure where she got this unexpected love of Snickerdoodles… But since they’re her favorite (and since she’s my favorite older-younger sister), I had to include them in my 12 Days of Cookies. Hi Brookie-Cookie!

I got this recipe from an insert that came with my Martha Stewart silicone baking mat. My dad gave me the mat for my birthday and I love it. Does just as well as my Silpats and I love the bright red color. You can see it in the picture of my Sugar Cookie post. Due to the large number of baked goods in our house, I decided to half this recipe. The dough comes together so easily, you could make these in a pinch. My half batch made exactly 2 dozen with my cookie scoop. I realized as I was looking at the recipe that I forgot to halve the amount of sugar used to roll the cookies in. Woops.

Snickerdoodles – from Martha Stewart – makes 4 dozen
2 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup + 2 Tbsp sugar
2 large eggs
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls (I just used my cookie scoop); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

My 12 Days of Cookies:
Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies

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12 Responses to “Caramel (Cup)Cake with Caramelized Butter Frosting (Daring Bakers)”

  1. #
    Speedbump Kitchen — November 29, 2008 at 3:44 pm

    Great job! You’ll be hooked into the magic of caramel now!!

  2. #
    Gretchen Noelle — November 29, 2008 at 5:22 pm

    Perfect swirls on top! I am so impressed! Great job!

  3. #
    CB — November 29, 2008 at 9:35 pm

    Mmmm… cupcakes and caramel! YUMMY! I totally have to star this one for my baking bucket list!

  4. #
    Gail — November 30, 2008 at 4:23 am

    Congratulations on a successful Db month – these cuppers look delicious!

  5. #
    Joelen — November 30, 2008 at 6:25 am

    I love that you chose to do cupcakes rather than a cake. (I prefer cupcakes and smaller portions anyday!) As for adding the salt – love the idea too! Great job 🙂

  6. #
    Dolores — November 30, 2008 at 6:58 am

    Beautiful cupcakes. Thanks for baking with us this month!

  7. #
    Sheltie Girl — December 1, 2008 at 11:04 pm

    Your cup cakes are simply beautiful. I love the swirly frosting on top.

    Natalie @ Gluten A Go Go

  8. #
    Claire — December 2, 2008 at 3:43 am

    Your swirls are perfect! Great job.

  9. #
    sterling — December 2, 2008 at 5:24 am

    Absolutely fantastic! They look great. Makes me wish I had made cupcakes 🙂

  10. #
    Jen — December 2, 2008 at 2:45 pm

    Thanks everyone. These qere quite tasty. Hubby said they were his favorite cupcake I’ve ever made!!

  11. #
    Allergy Mom — December 2, 2008 at 4:49 pm

    OOh, I love your swirly cuppy cakes! I wish I’d salted my caramal, too…

  12. #
    ~Amber~ — December 5, 2008 at 2:23 pm

    Your cupcakes look delicious! Congratulations on a successful challenge.

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