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Snickerdoodles Done Right

Yields: 1 dozen
Make this recipe how many times?
Savory Spice Shop Ingredients
Ras el Hanout 1 oz bag $4.15

Ingredients:

  • For the cookies:

  • 1/4 cup butter, at room temperature
  • 1/2 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • pinch of kosher salt
  • For the spiced sugar:

  • 1/4 cup granulated sugar
  • 2 tsp. Ras el Hanout

Notes:

Try various spice blends for the rolling sugar to change up the cookie flavor. We also like these with Marrakech Moroccan Spice, Baking Spice or Baker's Brew Coffee Spice.

 

Directions:

Preheat oven to 350 degrees. In a large bowl, combine butter and sugars. Using a stiff spatula, stir and paddle the ingredients until uniformly combined. Add egg and whisk rapidly until combined into butter mixture. In a small bowl, combine flour, baking power and a three-finger pinch of salt. Fold flour mixture, in a few batches, into butter mixture until completely incorporated. In a small, shallow bowl, stir together ingredients for the spiced sugar until spice is uniformly distributed into sugar. Scoop out tablespoons of the dough, roll them in the spiced sugar and place them about 3 inches apart on a baking sheet. If you want them uniform, press each one down with a flat-bottomed pint glass or measuring cup. Bake until cooked through and edges are golden, about 15 min. Sprinkle with more sugar as they cool, if desired.

Serving Suggestions:

Make a few batches each rolled in a different flavored spiced sugar for an impressive holiday cookie exchange treat.

Yields:

1 dozen

Thanks to:

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Snickerdoodles Done Right

“I just received my first order from your store. I judge the overall quality of a line by their bay leaves, so I included bay leaves in my order. I was very impressed. These are some of the freshest looking bay leaves I have ever purchased.”

-Terri C. of Agoura Hills, CA

Snickerdoodles Done Right


Yields: 1 dozen

Ingredients:

  • For the cookies:

  • 1/4 cup butter, at room temperature
  • 1/2 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • pinch of kosher salt
  • For the spiced sugar:

  • 1/4 cup granulated sugar
  • 2 tsp. Ras el Hanout

Notes:

Try various spice blends for the rolling sugar to change up the cookie flavor. We also like these with Marrakech Moroccan Spice, Baking Spice or Baker's Brew Coffee Spice.

 

Directions:

Preheat oven to 350 degrees. In a large bowl, combine butter and sugars. Using a stiff spatula, stir and paddle the ingredients until uniformly combined. Add egg and whisk rapidly until combined into butter mixture. In a small bowl, combine flour, baking power and a three-finger pinch of salt. Fold flour mixture, in a few batches, into butter mixture until completely incorporated. In a small, shallow bowl, stir together ingredients for the spiced sugar until spice is uniformly distributed into sugar. Scoop out tablespoons of the dough, roll them in the spiced sugar and place them about 3 inches apart on a baking sheet. If you want them uniform, press each one down with a flat-bottomed pint glass or measuring cup. Bake until cooked through and edges are golden, about 15 min. Sprinkle with more sugar as they cool, if desired.

Serving Suggestions:

Make a few batches each rolled in a different flavored spiced sugar for an impressive holiday cookie exchange treat.

Yields:

1 dozen

Thanks to:

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.