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Snickerdoodles are one of Tom’s favorite cookies, and when I came across a snickerdoodle recipe that rolled the cookies in Cinnamon Toast Crunch cereal …. Whaaat? We immediately purchased a box of cereal to try, but we ate it before I could get to the cookies. How have I never tried this cereal before? Crunchy cinnamon perfection! Now all I needed was the perfect Snickerdoodle recipe to go with the Cinnamon Toast Crunch Topping.
Which brings me to a former co-worker, Shirley. She shared two snickerdoodle recipes, but said this one was her favorite. And although Shirley retired years ago, when you mention her snickerdoodles everyone’s eyes light up remembering how great they were. (Shirley’s cookies definitely do not need this extra crunchy topping, but if you happen to have some cereal, give it a try.)
Cinnamon is an essential ingredient in Snickerdoodles, so be sure to use a freshly purchased or recently opened jar so it will be at its peak flavor. We love Penzeys Cinnamon, which is a spicy sweet blend of China, Vietnamese, Korintje Indonesia and Ceylon cinnamons.
Tom, a self-proclaimed Snickerdoodle aficionado, says snickerdoodles need to be soft and airy, so heed Shirley’s guidelines to pull them out of the oven when the “edges of cookies are beginning to set and the centers are soft and puffy.”
Thanks Shirley! Resistance is futile!
1 ½ cups Cinnamon Toast Crunch cereal
2 tablespoons salted butter, melted
½ teaspoon ground cinnamon
¼ cup granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 275°F and line a rimmed baking sheet with parchment paper.
In a small bowl combine the melted butter and cinnamon. Spread the cereal on the baking sheet and drizzle with the cinnamon butter. Toss to coat. Spread in an even layer for uniform baking. Bake until golden brown, about 15 minutes. Let cool completely on baking sheet until hardened, about 30 minutes.
Once cool, in a blender or food processor, pulse the cereal with ¼ cup sugar and 1 teaspoon cinnamon (or more!) until the cereal is finely crushed. Set aside.
2 ¼ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon fine sea salt
1 ½ sticks unsalted butter, softened to room temperature
¼ cup Crisco vegetable shortening
1 ½ cups granulated sugar
2 large eggs at room temperature
Preheat oven to 400°F. Line two cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk flour, cream of tartar, baking soda and salt together.
Either by hand or electric mixer set at medium speed, in a large bowl cream butter, shortening and sugar until combined, 1 to ½ minutes. Add eggs and beat until just combined. Scrape down the sides of the bowl if necessary. Add dry ingredients and beat at low speed until just combined.
Working with scant 2 tablespoons of dough each time, roll dough into 1½ inch balls. Roll balls in toasted Cinnamon Toast Crunch Cereal and place on cookie sheet, spacing 2 to 2 ½ inches apart. [If skipping the toasted Cinnamon Toast Crunch cereal: Mix 3 tablespoons sugar with 1 tablespoon cinnamon in a small bowl.] Roll balls in toasted cinnamon sugar and place on cookie sheet, spacing 2 to 2 ½ inches apart.
Bake, rotating the baking sheets halfway through baking time so the cookies will bake evenly (from top rack to bottom and from front to back). Bake until edges of cookies are beginning to set and the centers are soft and puffy, 9 to 11 minutes.
Makes 24 cookies depending on the size of your scoops.
Snickerdoodle Recipe from Shirley Wakisaka.
Cinnamon Toast Crunch topping lightly adapted from MyRecipes