Baking Classics: Snickerdoodle Blossom Cookies

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Baking Classics

The Technique

Snickerdoodle Blossom Cookies

Snickerdoodles are some of the most beloved cookies that may be prepared anytime but when a little peanut butter & some chocolate candies are added, they become quite special. Snickerdoodle Blossom Cookies are a wonderful version kissed with a bit of cinnamon making them simply irresistible. Package these gems as gifts or offer the drop cookies after supper for a delicious treat. The key to this classic baked good is handling the chocolate just so. Freezing the candies prevents it from getting too warm when it is added after baking & ensures it will maintain a uniform appearance. If you wish to go one step further, wear disposable gloves when handling it directly to prevent fingerprints over the surface. Learn how to make this popular cookie style in your very own kitchen.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSnickerdoodle Blossom Cookies
makes 4 dozen

48 milk chocolate candies, unwrapped
1/2 cup butter, softened
1 cup dark brown sugar
1 egg
2 tsp pure vanilla extract
2/3 cup creamy peanut butter
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp kosher salt
1/2 tsp ground cinnamon, divided
1/4 cup granulated sugar

Freeze the milk chocolate candies 20 minutes. Meanwhile, preheat the oven to 350 degrees. Cream the butter & the dark brown sugar on Medium speed until light and fluffy, about 3 minutes. Add the egg & the vanilla blending well. Add the peanut butter & mix on Low speed just until blended. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the flour, the baking soda, the salt & 1/4 teaspoon cinnamon in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Freeze the dough 20 minutes. 

Meanwhile, combine the granulated sugar & the remaining 1/4 teaspoon ground cinnamon in a small bowl. Portion the mixture using a 2 teaspoon-size cookie scoop & roll into balls. Toss the dough pieces into the cinnamon-sugar. Place 1 1/2-inches apart on parchment paper-lined half sheet pans. Do not flatten the dough. Bake one pan at a time 8 to 10 minutes or until lightly golden & slightly puffy. Remove from the oven & immediately press a frozen milk chocolate candy in the middle of each cookie. Cool 20 minutes, then transfer to a wire rack. Cool completely.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Snickerdoodle Blossom Cookies

When making drop cookies, it’s a good idea to have several cookie scoop sizes available to portion the dough quickly. Although this particular recipe provides instructions for a small tool, a larger one would work well to create bigger treats. Simply bake filled pans a few minutes longer. The dough may also be frozen up to one month, then thawed & baked at your convenience.
  Snickerdoodle-Blossom-Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Technique-Drop-Cookies-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama    Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the instructions before beginning. Here’s what you should know. 

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No. 1

Meanwhile, combine the granulated sugar & the remaining 1/4 teaspoon ground cinnamon in a small bowl. Portion the mixture using a 2 teaspoon-size cookie scoop & roll into balls. Toss the dough pieces into the cinnamon-sugar. Place 1 1/2-inches apart on parchment paper-lined half sheet pans. Do not flatten the dough. 

Snickerdoodle-Blossom-Cookies-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Technique-Drop-Cookies-RebeccaGordon-Pastry-Chef-Southern-Hostess-Birmingham-Alabama

No. 2

Bake one pan at a time 8 to 10 minutes or until lightly golden & slightly puffy. 

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No. 3

Remove from the oven & immediately press a frozen milk chocolate candy in the middle of each cookie. Cool 20 minutes, then transfer to a wire rack. Cool completely.   

The Tune 
“Ninety-Nine And A Half” Wilson Pickett
httpa://www.youtube.com/watch?v=yhX4liVtuCc

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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