Snip Doodles Recipe
This Snip Doodles recipe transforms classic snickerdoodle dough into an easy and delicious dessert. With a soft and tender texture and a cinnamon-sugar crust, these no-fuss treats are perfect for coffee breaks or dressed up with whipped cream for a more indulgent experience.
Equipment
- Aluminum baking sheet
- Flexible spatula
- Pizza wheel or knife
Ingredients
- 1 tablespoon all-purpose flour or cornstarch for dusting
- 1 recipe Snickerdoodle dough prepared up to the point of adding the egg
- 1 cup 8 ounces milk (any fat percentage works)
- 1 recipe Cinnamon Sugar or any sugar sprinkle
Instructions
- Preheat the oven to 350°F and position the rack in the middle. Lightly grease an aluminum baking sheet, then dust it with flour and tap off the excess.
- Prepare the snickerdoodle dough as directed, stopping after incorporating the egg.
- Gradually mix in one-third of the flour and one-third of the milk, alternating between the two. Continue mixing on low speed until the batter is fully incorporated and smooth.
- Gently fold the batter with a spatula, ensuring it is evenly mixed, then scrape it onto the prepared baking sheet.
- Spread the batter into a 15-by-11-inch layer, smoothing it out evenly. Dust generously with cinnamon sugar.
- Bake for approximately 15 minutes, or until the cake is puffed and firm. A toothpick inserted into the center should emerge with a few crumbs.
- Let the cake cool for about 10 minutes. Using a pizza wheel or knife, cut ("snip") the cake into squares. Serve warm.
Notes
- Wrapped tightly in foil, Snip Doodles will remain fresh for up to 3 days at room temperature.
- These treats pair wonderfully with coffee or can be elevated with a dollop of whipped cream for a more decadent dessert.
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