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Snip Doodles (Snickerdoodle Coffee Cake) + First Look at BraveTart Cookbook

Snip Doodles (Snickerdoodle Coffee Cake) + First Look at BraveTart Cookbook

Snip Doodles! Like snickerdoodle cookies, but coffee cake. Soft and cake-like, with a cinnamon-sugar top.

Photography Credit:Irvin Lin

“So I have a complaint about your snickerdoodle recipe!” I told New York Times bestselling author Stella Parks as I interviewed her recently at Omnivore Books.

Stella and I have been friends for years, but I had to be honest with her. “How come your snickerdoodle recipe uses baking powder? For me, classic snickerdoodles have baking soda and cream of tartar!”

Get the book! BraveTart: Iconic American Desserts by Stella Parks

Stella actually had a great answer for this, and she even addresses it in the book: The original recipe for snickerdoodles was distributed through various baking powder companies, including a national advertising campaign for Cleveland Baking Powder Company. Stella wanted to honor the folks that helped make the recipe so popular, so she stuck with baking powder in her recipe.

That’s well and good, but for me, the taste of nostalgia when I bite into a snickerdoodle, one of the very first cookies I learned to bake, is the slightly tart and sweet flavor that only baking soda and cream of tartar can impart.

Stella digs even further into the history of snickerdoodles in her book – and in fact, all this historical information on each recipe is one of my favorite things about Bravetart.

The history of Snickerdoodles is a bit convoluted, but apparently, it’s related to a vintage coffee cake recipe called “snipdoodles.” This was a quick coffee cake dusted with cinnamon sugar, and Stella discovered that the recipe was super easy to duplicate just by adding some extra milk to snickerdoodle cookie dough.

Stella’s recipe for Snip Doodles calls for thinly spreading the batter on a large rimmed baking sheet, but I like to make a slightly thicker version baked in a 9 x 13 in baking pan, like brownies or a sheet cake. And though she recommends using freshly grated cinnamon in the recipe, which she told me has a brighter heat and aroma than just plain ground cinnamon, she told me substituting regular ground cinnamon works fine.

This quick and easy coffee cake has the same flavor profile as snickerdoodles, as well as the same signature crinkly top. Serve it warm from the oven with a cup of coffee or hot chocolate, or just appreciate it as an afternoon snack.

Get the book! BraveTart: Iconic American Desserts by Stella Parks

Snip Doodles (Snickerdoodle Coffee Cake) Recipe

Recipe adapted from from BraveTart: Iconic American Desserts by Stella Parks. Copyright © 2017 by Stella Parks.

Ingredients

For the cake batter:

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 ounces) refined coconut oil, at room temperature
  • 1 1/2 cups (10 1/2 ounces) white granulated sugar
  • 1 1/4 teaspoon kosher salt (or 1/2 teaspoon iodized table salt)
  • 1 teaspoon baking powder
  • 1/8 teaspoon grated nutmeg
  • 1 tablespoon vanilla extract
  • 1 large egg, straight from the fridge
  • 2 1/3 cups (10 1/2 ounces) all-purpose flour
  • 1 cup (8 ounces) milk, any percentage

For topping:

  • 2 tablespoons white granulated sugar
  • 2 teaspoon ground cinnamon
  • 9x13 baking dish

Method

1 Preheat the oven to 350°F. Spray a 9x13-inch pan with cooking oil, then line the bottom and sides of the pan with parchment paper, letting 1-inch of the paper hang over the sides.

2 Make the batter. Combine butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape with a flexible spatula halfway through.

With the mixer running, crack in the egg and continue beating until smooth. Add a third of the flour, then a third of the milk, alternating between the two, until fully incorporated and smooth. Fold once or twice with a flexible spatula to ensure the batter is well mixed from the bottom up.

Pour the batter in the prepared baking and spread into an even layer. Mix together the sugar and cinnamon for the topping and sprinkle over the top of the batter.

3 Bake the bars: Bake in the oven for 18 to 22 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached.

Cool for 15 to 20 minutes in the pan then carefully remove the entire cake from the pan by grabbing the sides of the parchment paper and lifting directly up from the pan and moving the cake to a cutting board. “Snip” the cake into squares with a knife or pizza cutter. Serve warm.

Wrapped in foil, Snip Doodles will keep up to 3 days at room temperature.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Recipe Summary

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature

Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.

Topping: Stir together cinnamon and granulated sugar set aside.

Bars: Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt.

In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture stir to combine. Spread half of batter into bottom of dish. Sprinkle with half of cinnamon sugar. Dollop remaining batter on top spread evenly with an offset spatula or the back of a spoon. Sprinkle evenly with streusel, then remaining cinnamon sugar. Bake until a tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.


Recipe Summary

  • ¼ cup white sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ cup white sugar
  • ¼ cup shortening
  • 1 egg
  • ¾ cup milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.

In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes.

Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.


Homemade Spinach Manicotti

The secret to the best, irresistible manicotti is to make them from scratch with my easy homemade crespelles, which are basically Italian crepes. These spinach and cheese manicotti are filled with three cheeses – ricotta, mozzarella and parmesan, then topped with homemade sauce. So damn delicious!


Snip Doodles (Snickerdoodle Coffee Cake) + First Look at BraveTart Cookbook Recipe

Recipe adapted from from BraveTart: Iconic American Desserts by Stella Parks. Copyright © 2017 by Stella Parks.

Ingredients

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup (3 1/2 ounces) refined coconut oil, at room temperature
  • 1 1/2 cups (10 1/2 ounces) white granulated sugar
  • 1 1/4 teaspoon kosher salt (or 1/2 teaspoon iodized table salt)
  • 1 teaspoon baking powder
  • 1/8 teaspoon grated nutmeg
  • 1 tablespoon vanilla extract
  • 1 large egg, straight from the fridge
  • 2 1/3 cups (10 1/2 ounces) all-purpose flour
  • 1 cup (8 ounces) milk, any percentage

Method

1 Preheat the oven to 350°F. Spray a 9吉-inch pan with cooking oil, then line the bottom and sides of the pan with parchment paper, letting 1-inch of the paper hang over the sides.

2 Make the batter. Combine butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape with a flexible spatula halfway through.

With the mixer running, crack in the egg and continue beating until smooth. Add a third of the flour, then a third of the milk, alternating between the two, until fully incorporated and smooth. Fold once or twice with a flexible spatula to ensure the batter is well mixed from the bottom up.

Pour the batter in the prepared baking and spread into an even layer.

3 Bake the bars: Bake in the oven for 18 to 22 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached.

Cool for 15 to 20 minutes in the pan then carefully remove the entire cake from the pan by grabbing the sides of the parchment paper and lifting directly up from the pan and moving the cake to a cutting board. “Snip” the cake into squares with a knife or pizza cutter. Serve warm.

Wrapped in foil, Snip Doodles will keep up to 3 days at room temperature.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Snip Doodles (Snickerdoodle Coffee Cake) + First Look at BraveTart Cookbook on Simply Recipes. Thank you!


My Snickerdoodle Recipe

I love the Betty Crocker recipe, but I don't love shortening. When I do mine dairy-free, I use a butter substitute, such as Earth Balance, not a shortening. However, I love that soft pillow top the shortening gives to the cookie. My take on the snickerdoodle adds a little spiced rum to the mix. Not only does this add an additional spice note to the cookie, but the alcohol and added liquid also react with the baking soda to add a level of tenderness and puff that would have otherwise been lost.


Day Trading Options

A quick list of what to stock up on in December. When you stock up on sale you can really save all year long.

There’s always a lot of shopping to do during the Christmas season but there are also good buys to be had and things to stock up on that can save you money through the new year too. Put aside a little money in your budget this month to take advantage of these good deals.

Thanksgiving is done, Black Friday and Cyber Monday has passed but that doesn’t mean all the good deals are gone. This quick list of items can help you know what to watch for this month to stock up on.

What to stock up on in December

Thanksgiving Clearance, As you are walking past the clearance areas be sure to check for good deals on thanksgiving items. Decorations, table runners, turkey carving items and other Thanksgiving-related items will be on sale. Pick them up at clearance prices for next year.

Photo Deals, In December, is a great time to think about having your photos printed to put into scrapbooks. You know all those great photos you’ve taken all year long and they are just sitting there on your phone or camera. Before you run out of room send them in to be printed. This month there should be a few good photo deals for printing photos as well as photo gifts to give.

Christmas and New Years Items, Christmas and New Years are big eating holidays and you’re sure to find some great deals on goodies to serve. Items like ham, eggnog, instant potatoes, rolls, cranberry sauce, crackers, and deli plates.

Baking Items, Last month the baking items started to go on sale and this month they continue to be at good prices. Items like flour, sugar, pie crusts, butter, cream, canned milk, marshmallows, and even seasonings. Be sure to stock up and save while the prices are good.

Canned Food, Winter is a good time to stock up on canned foods. They last quite a while so you can really stock up when you find a good deal. This month be on the lookout for broth, soups, pasta sauces, fruit and vegetables to be at good prices.

Toys, You’re sure to find good deals on toys before Christmas but after Christmas can also be a good time to get a few toys at great prices too. Tuck these toys away in a gift closet and when you need a gift for a child you’ll already have a stock to choose from.

Tools and Hardware, December is a good month for sales on tools. If someone on your Christmas list is looking for drills, wrenches, or general tool sets be on the lookout for good deals on those this month.

Christmas Decorations, Wait until after Christmas to get the best deals on holiday decorations, fake Christmas trees, and more. Also, stock up on red items that can be used for Valentine’s Day. After Christmas is a great time to replace those decorations and lights that are wearing out and save before next year’s holiday.

Kitchen Items, With all the baking going on and the gifts to purchase there are sure to be good deals on kitchen items. Things like bakeware, cutlery sets, cookware and small appliances.

Clothing, After Christmas is over is a great time to take advantage of winter clothing sales. You should be able to find good deals on slippers, socks, gloves, hats, scarves, sweaters and more. Be on the lookout for great sales on overstock of items the stores want to move out.

In-Season Produce, this month the fruits and vegetables that are in season and should be at good prices are….
Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Oranges, Lemons, Tangerines, Grapefruit, Kale, Parsnips, Pomegranates, Potatoes, Sweet Potatoes, Turnips, Radishes, and Winter Squash.

That’s what to stock up on in December. What items are you looking forward to finding on sale this month?


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.

Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.


Do Try This at Home

My now teenage son can be very picky about the sweets he will eat these days. He wouldn’t touch the Blood Orange Olive Oil Brownies I adored several weeks ago. That left pretty much the whole pan for me to eat on my own. For that very reason I am careful about what I bake and try not to test too many recipes without a particular audience in mind.

Just to be sure I’d have some help eating these I tried this recipe for Soft Snickerdoodle Blondies on an evening when my Bible study group was meeting at my house. I put a plate of them in the living room to share but left several bars in the kitchen for my son. He ate those when he got home from school and then came in to grab one from our plate… several times. I think he might have eaten the whole pan if they had been available.

In fact, my son liked these so well that he decided to make another batch himself. Luckily he agreed to let me document the occasion. Along the way we established that he can cook, got pictures to post the recipe step by step, and enjoyed a great opportunity to share time together in the kitchen.

And guess what? These thick, chewy, cinnamon-topped Snickerdoodle Bars were still soft and delicious the next day. What more could I ask for?


Baking Tips

  • Correctly measure the flour: If you press a measuring cup into a bag of flour, you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To accurately measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement now!
  • Use room temperature eggs: This ensures the eggs disperse more evenly into the batter and gives these Snickerdoodles a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to warm them. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use.
  • Roll tall cookie dough balls: Instead of rolling a perfectly round ball, I’ve found if you roll the dough so it’s taller and skinnier, when the cookies bake you’ll get that perfect thick and chewy center AND the crisp edges. Using this technique, the bottom of the cookie ball bakes first, which will push out and become the crisp edge. The top of that tall cookie dough ball then becomes the thick and chewy center. Perfect texture every time! (See the second picture in this post for how I roll my cookie dough balls.)

Testing began with these cookies on Genius Kitchen and evolved to become this recipe!