Snickerdoodles are a typical Dutch cookie shaped like a snail and dusted with sugar and cinnamon. There is also a series of early 1900s legends about a hero named ‘Snickerdoodle,’ which may be tied to the cookie’s name.
A version of the snickerdoodle is Snickerdoodle Soft Vanilla Butter Cookies with Cinnamon Butter Brown Sugar Cream. It has the same great taste of a snickerdoodle but is softer and moist, with layers that alternate. Buttercream layers are silky and seasoned with ground nutmeg and brown sugar. So, do you want to try this recipe variation?
1/2 teaspoon fine salt
1 1/2 cups sugar
1 cup whole milk, at room temperature
6 large egg wнιтes
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
1 teaspoon ground cinnamon
Pinch cream of tartar
3/4 cup plus
1 tablespoon sugar Pinch fine salt
6 large egg wнιтes
1 1/2 teaspoons ground cinnamon
1/2 teaspoon pure vanilla extract
4 sticks (16 ounces) unsalted butter, cut into 1 1/2-inch chunk, at room temperature
MAKE THE CAKE:
Step 1: Preheat the oven to 350 degrees F and prepare 2 round cake pans 9-inch diameter, use non-stick spray to spray the entire surface of the pan, then line the bottom of the pan with parchment paper.
Step 2: In a bowl, mix together flour, baking powder, cinnamon, and salt. You can sift the flour through a sieve to make the dough smoother.
Step 3: In another bowl add egg wнιтe, milk, and mix and beat until combined.
Step 4: In the bowl of the mixer, add the butter and sugar and beat on medium to high until blended and lightly frothy.
Step 5: The dry flour mixture in step two and the custard mixture in step three divide into three parts and add in the butter and sugar mixture in step four, then continue to beat on medium-low until the mixture is combined. and comparable. Repeat the operation until all the dry flour and eggs are used, we have a complete cake flour mixture.
Step 6: Divide the dough evenly into the two prepared baking pans.
Step 7: Bake the cake in the prepared oven for about 25-30 minutes or until the toothpick inserted in the center of the cake comes out clean, the cake is ready. The main cake is removed from the oven and allowed to cool completely on the cake tray.
MAKE THE BUTTERCREAM:
Step 1: Boil a few inches of water in a saucepan that can hold an insulated stand mixer bowl above the water.
Step 2: In the bowl of the mixer, add a cup of sugar, cream of tartar, salt, and egg wнιтes and mix well, then place the bowl over the boiling water in step 1, beat until the sugar is completely dissolved and the mixture is warm.
Step 3: Using an electric mixer, beat the mixture in step 2 on medium-high for about 10-15 minutes until the mixture cools and forms a stiff peak.
Step 4: Cut the butter into small pieces and slowly add each piece of butter to the mixture in step 3, continue beating on medium, high until the mixture is combined, the mixture will settle and thicken.
Step 5: Continue to beat until the buttercream comes together to form a smooth and spreadable mixture, then add 1 teaspoon of cinnamon and vanilla and mix well.
Step 6: In another small bowl, mix the remaining sugar and cinnamon together.
Step 1: Cut the cake in half horizontally to get a total of 4 cake layers (reserving one of the bottom pieces for the top layer).
Step 2: Place 1 layer of cake on a plate then spread about 1 cup of buttercream on top and sprinkle with sugar and cinnamon at the edge. Repeat the process with 2 layers of cake.
Step 3: Put the last layer of cake on top, pay attention to put the cooked side on top, then cover the rest of the buttercream on top and the sides of the cake then decorate with the remaining cinnamon sugar.
When the cake is finished, it should be chilled in the refrigerator for at least 1 hour before serving.
Let the cake cool completely before slicing because hotcakes will break easily if you are not careful when cutting.
ENJOY AND VISIT US FOR MORE AMAZING TIPS AND RECIPES EVERYDAY: