Put the cinnamon inside and avoid the rolling!
I kinda like Snickerdoodles, because I like cinnamon, but I’m not really crazy about the burst of sugar and cinnamon on the tongue as soon as you take a bite. So I just added the cinnamon to the basic dough and left out the additional sugar used to coat the cookies. The end result is a crackled cinnamon cookie with a kind of a sandy, chewy texture.
You could do this with any Snickerdoodle recipe, such as this one I made a few years ago, which by the way has pretty much the same ingredients, but more flour. The older one is from my Betty Crocker cookbook, and this newer one is from America’s Test Kitchen (paywall). ATK makes it sound like they thought up the cream of tartar, but it was also in my old Betty Crocker recipe, so maybe they just meant that they agreed with all the other recipes that use it. Both recipes also suggest using a combination of butter and solid shortening. In the past I just used all butter, but today, I went with the suggestion of both.
Here’s the ATK video of Snickerdoodles, followed by photos of my own cookies with the cinnamon inside:
Here are my cookies. I used a 1/4 cup scoop for my cookies, about twice the size of the ATK cookies, so they were larger than normal, some of them spreading out into the next cookie, even with only 6 per sheet. If you make large ones, they will need to bake for up to 6 minutes longer than the recipe suggests:
Preheat oven to 375º and line cookie sheets with parchment paper. I got 1 1/2 dozen large cookies from this recipe, but you could get 3 dozen smaller cookies.
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup (one stick) softened butter
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 2 large eggs
- Whisk dry ingredients, including cinnamon, in bowl and set aside.
- In stand mixer or large bowl with portable mixer, beat together butter, shortening, and sugar until smooth and fluffy.
- Beat in eggs, one at a time.
- Carefully mix in dry ingredients until there are no dry pockets of dough.
- Scoop out dough with cookie scoop of desired size and place on parchment lined cookie sheets.
- Bake smaller cookies at 375º for 8-12 minutes; larger cookies for up to 18 minutes. No need to over-brown the cookies. They will set upon cooling. I let mine cool on the cookie sheet for a few minutes before trying to lift them onto the cooling rack.
I know it seems too soon to post another muffin recipe, but the Tropical Muffins are gone, because my husband was eating them two and three at a time. Well, these are not so sweet, with only half the sugar, and they contain the one secret ingredient that will curb his appetite—cinnamon. I can’t understand who wouldn’t like cinnamon, but there it is, and I use it to my own benefit sometimes.
In addition to sour cream and carrots, there are chopped walnuts and flaked unsweetened coconut, so there are plenty of flavors and textures in these muffins—they’re just not sweet ones. None of the additions—carrots, coconut, nuts, sour cream—are sweet, except for the brown sugar. I think the muffins would be great with some cream cheese and a nice big cup of coffee in the morning. You could certainly sweeten them up with different additions or with a sweet spread. I just wanted something hearty for breakfast.
Sour Cream Carrot Breakfast Muffins
Preheat oven to 375°; prepare a muffin pan with paper liners or butter.
- 1/2 cup (1 stick) butter, salted or unsalted, at room temperature
- 1/2 cup packed brown sugar
- 1/2 cup sour cream
- 1 large egg
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened flaked coconut
- Beat butter and brown sugar until light and fluffy. Add sour cream and egg and continue beating until well combined.
- Stir in dry ingredients—flour, baking powder, baking soda, salt, cinnamon—just until lightly combined.
- Add carrots, nuts, and coconut and mix until well combined. The batter will be thick.
- Scoop the better into the muffin cups—it should mound high in the cups, but it will not spread out or run over.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. 25 minutes worked for me.
My favorite way to use the slow cooker is on the high setting, where I can count on meats not being dried out and flavorless. That’s what I find happens when you cook meat for 8-10 hours while you are at work. Soups and dried bean recipes do well for the long cooking, but even then any added meats are usually overcooked, unless you have a large piece like a pork shoulder. So, I’ve found a number of recipes that cook up in 3-5 hours, like my Butter Chicken/Pheasant recipe, that takes care of the delicate little pheasant breasts. Of course, I’m retired, so I can make use of the shorter cooking times any day of the week.
This slow cooker pulled chicken is a variation of the slow cooker pulled pork recipe originally from Chowhound. Here are the few changes I’ve made to accommodate chicken:
- I cut back the cinnamon in the rub to 1/2 teaspoon
- I rubbed the chicken pieces with the rub and let them marinate in a plastic bag in the refrigerator for about 4 hours
- I only used one onion and 1/2 cup of chicken broth, because I only used 5 boneless chicken thighs
Marinated chicken on onion-garlic bed
Sandwiches with slaw
Slow Cooker Pulled Chicken
- 1 tablespoon packed brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 2 lbs boneless, skinless chicken thighs
- 1 large onion, halved and thinly sliced
- 4-5 garlic cloves, minced
- 1/2 cup chicken stock
- Place the chicken and rub in a large plastic bag, seal, and turn to coat all pieces well. Refrigerate for about 4 hours or even overnight.
- In the crock of a slow cooker, place the onions, garlic, and chicken broth. Place the chicken pieces on top and close the lid.
- Cook on high for about 4 hours. Pull the chicken apart in the crock and mix well with the onions and broth.
- Pile meat on buns and serve your favorite way, which for us is with a creamy slaw.
I love a raisin filled cookie, but am not crazy about the process of rolling out and cutting the dough in circles and carefully filling them. I didn’t see why I couldn’t make them as a filled bar, kind of like a date nut bar, but without oatmeal. Instead I wanted a biscuit that was thin, not quite like the soft cookie of a Fig Newton, but thinner and crispier. So, I adapted two recipes:
My instructions, below, vary from the ones in the original recipes.
Filling dry ingredients
Cooked filling spread over dough
Scoring on top dough layer
Raisin Filled Biscuit Bars
Preheat oven to 350°; place parchment paper on the bottom of a 9″ x 13″ baking pan or a cookie sheet.
- 1 2/3 cups raisins
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- Optional: 1/3 cup walnuts (next time I would add these)
- 1/2 cup water
- Add raisins, sugar, flour, cinnamon, and walnuts if using to bowl of food processor. Pulse until the raisins are chopped finely, but not into a paste.
- Pour all into a saucepan and stir in water. Simmer over medium heat for about 5 minutes or until thick. Cool in refrigerator while making cookie dough
Biscuit (Cookie) Dough
- 1 cup all-purpose flour
- 2 tablespoons confectioners’ sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold butter
- 4 tablespoons ice water
- In bowl of food processor pulse all ingredients, except water, with the dough blade until the mixture is crumbly, but you can still see small chunks of butter.
- With the processor running, pour in enough water to bring the dough together. I used all 4 tablespoons of water. You want a soft, pliable, but not sticky dough.
- Divide the dough into two halves. Roll each half into a thin sheet 9″ x 13″.
- Place one sheet of dough on parchment lined pan.
- Spread cooled filling over dough. You don’t need a lot of filling, just a thin layer.
- Cover filling with second sheet of dough.
- Score top layer of dough lightly to indicate where to cut cookies. Sprinkle dough with decorator’s sugar.
- Bake for 15-20 minutes or until browned and crisp. While in pan, use a sharp-edged spatula to cut straight down from scoring marks to cut into bars. Remove bars to cooling rack.
I didn’t add nuts this time, but I think I would next time for a more complex flavor, and I don’t see why you couldn’t use white sugar or some other sweetener in the filling. You could also put an egg wash over the top layer of dough before sprinkling on sugar if you’re looking for more glamour.