STRAWBERRY AND HIBISCUS SNICKERDOODLES
My husband is a huge fan of cookies, and he likes only specific ones. He is picky about his cookies! His favorite cookie is the snickerdoodle! He loves cinnamony baked goods. For his 40th birthday, I gifted him 40 items, some big, some small. One of the gifts was a snickerdoodle cookie ;).
Snickerdoodles are fun and easy to make! The signature texture of the slight tanginess, and chew comes from the cream of tartar reacting with baking soda. I love how chewy and soft these cookies are. They simply melt in your mouth quite quickly! These cookies are adapted from a recipe from www.delish.com.
Ingredients added in these Snickerdoodles:
- All purpose flour
- Freeze dried strawberry powder : I get the freeze dried strawberries from Trader Joe’s, grind them fine, strain them to get the strawberry powder as a cheaper option. You can even get them from Amazon linked here.
- Freeze dried hibiscus powder : I got mine from Amazon linked here.
- Cream of tartar: Available at any grocery store
- Baking soda
- Ground cinnamon
- Butter : Should always be at room temperature. If it is not, you can zap it in the microwave for 15 seconds, twice to soften it a bit.
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract: I actually love using vanilla bean paste which I get from Amazon. I use a lot of it, so I buy the big bottle and it lasts me for atleast 2 years! It is linked here if you are interested in getting a big bottle!
The dough comes together very quickly. Make sure that you do not put it in the fridge for more than 15-20 minutes, else it hardens quite a bit and then, the cookies do not spread. I love when the cookies are slightly thinner, giving it the signature snickerdoodle look and taste.
Rolling it in a strawberry-hibiscus sugar enhances the flavor all together! I got the idea for this cookie from the Strawberry-Hibiscus Jam that is in my cookbook, that is really so delicious! It is one of my favorite jams, and I cannot wait for Strawberry season again, starting April so that I can make them again.
TIP for knowing your oven with cookies:
The biggest tip that I can give anyone making someone else’s cookie, and for setting them up for success IS – Make 2-3 cookies first. For example in this case, make 2 snickerdoodles and bake them off first. My oven temperature may vary from yours, and I mention to bake these cookies for 9 minutes, but you may be done in 8 minutes. Look for cues from your oven to know how long to bake the cookies for. It may be a minute here and there, but watching, and observing your initial cookies bake first, will be a great indicator, as to how long to bake your batch of cookies.
This is just a tip that I started doing to ensure that my whole batch does not go to waste.
SHIPPING THESE COOKIES:
These cookies will ship well. Make sure to make them a day before packing. These cookies should be again made last before packaging, firstly because they are easy to make and secondly, because you want maximum freshness out of the cookies reaching your loved ones.
I hope these tips are useful, setting you up for success! Hope you get a chance to try these cookies for your cookie boxes! I will be making a few more cookies and posting the recipe this week! Please look out for these posts! I always enjoy watching and seeing what you all bake from my blog!
Please tag #thejamlab on Instagram and/or leave a comment on this post, letting me know how you like them.
Strawberry and Hibiscus Snickerdoodles
- 28-30 cookies
- 3 cups (360 g) all purpose flour - 2 tbsp all purpose flour
- 2 tbsp freeze dried strawberry powder
- 1 tbsp freeze dried hibiscus powder
- 2 tsp cream of tartar
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup (2 sticks; 227 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 2-3 drops of pink food gel color
- 2 tsp vanilla extract
- ⅓ cup (67 g) granulated sugar + 1 tbsp granulated sugar
- 1 tbsp freeze dried strawberry powder
- 2 tsp freeze dried hibiscus powder
- Preheat the oven to 400 degrees.
- In a medium bowl, combine the all purpose flour, strawberry powder, hibiscus powder, cream of tartar, baking powder, cinnamon and salt, whisk to combine.
- In the bowl of a stand mixer, with a paddle attachment, add the butter and sugars. Start whisking slowly, and gradually increase the speed to high and whisk for 2 minutes. The mixture will look pale yellow, light and fluffy. Using a rubber spatula, bring the mixture into the middle of the bowl.
- Add the eggs, and vanilla extract, whisk to combine.
- Add the flour mixture in 2 batches, whisking slowly after each batch to just combine. Do not overmix. Add the food gel and combine to get a swirl in the cookie dough. Do not overmix.
- Put the bowl into the fridge for 15 to 20 minutes maximum. Do not keep it any longer, else your cookies will not spread as much as signature snickdoodles do.
- In the meanwhile, keep 2 baking sheets with parchment paper ready.
- Set aside a small bowl, with the granulated sugar, strawberry powder and hibiscus powder. Whisk thoroughly to combine.
- Using a tablespoon scoop measurement, or you could weigh each ball (as I did), to get the exact measurement of each cookie. Each cookie ball is about 32 grams each.
- Roll each ball into the mixture to coat it well. Place it on the baking sheet. Place about 15 on each baking sheet.
- Repeat with the other baking sheet.
- Place both baking sheets in the middle lower rack and lower rack of the oven.
- Bake for about 9 minutes and remove from the oven. Let it set and cool on the baking sheet for about 15-20 minutes.
- Transfer them on a wire rack to cool completely.
- The cookies stay fresh in an airtight container for about 1 week.