Trick or treat? Trick or treat?
Let’s bake something good to eat,
Something spooky, scary and mean,
Spookadoodles for Halloween!
It’s just one week until Halloween, and yes, I’m still excited! I have eaten so much pumpkin I’m starting to turn orange and my waistline is steadily becoming pumpkin-shaped due to all the Halloween candy I’ve devoured. By the time Halloween arrives I’m not going to need a costume, I’ll go as an Oompa Loompa!
I’m also aware that pumpkin has featured quite heavily in my posts so far this month, so in a bid to stay off the pumpkin (for at least one day!) today’s recipe is based on an American classic – the Snickerdoodle. A Snickerdoodle is a fantastically scrumptious soft and chewy cookie that is coated in cinnamon sugar (nom, nom, nom)! But who wants to make Snickerdoodles during Halloween, when you can make ghoulishly spooky Spookadoodles?!!
I used fun Halloween Cookie Cutters to make my Spookadoodles. Unfortunately the cutters I used are not yet available in the UK, but they are available in the USA from Amazon. If you don’t have cookie cutters, or want to make traditional round Snickerdoodles I have provided a variation to the recipe within the recipe card at the very end of the post.
To get started with your Spookadoodles, first pre-heat the oven to 350°F.
Mix the butter, sugar and eggs thoroughly in a large mixing bowl. In a separate mixing bowl combine the flour, baking powder and salt, then blend the dry ingredients into butter mixture.
Place the dough onto a cookie sheet (I also use a non-stick baking mat for best results) and chill the dough and the cookie sheet for 10-15 minutes in the fridge.
Once chilled, spread the dough evenly to approx. 1/8″ to 1/4″ thickness and bake in the oven for approx. 10-15 minutes. Remove from the oven and sprinkle the dough with the cinnamon sugar mix and leave to cool slightly, until it is just warm (around 3 to 5 minutes). Do not let your cookies cool completely before cutting.
Now’s the fun part! Cut and stamp your spooky cookies using your Halloween cookie cutters.
Et voila – soft, sweet, chewy and terribly spooky Halloween Spookadoodles!
To make the Spookadoodle Snickerdoodle Cookie Recipe I used the following equipment:
- Tovolo® Dough Whisk
- Tovolo® Set of 3 Stainless Steel Mixing Bowls with Lids
- Tovolo® Halloween Non-Stick Baking Mat
- Tovolo® Halloween Cookie Cutters
- USA Pan Cookie Sheet
- John Boos Boos Block Chopping Board
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Spookadoodle Snickerdoodle Cookies
Ingredients:
Cookie Dough:
1 Cup Butter
1½ Cups Sugar
2 Large Eggs
2¾ Cups Plain/All Purpose Flour
2½ Tsp Baking Powder
¼ Tsp Salt
Cinnamon Sugar Coating:
3 Tbsp Sugar
3 Tsp Cinnamon
Instructions:
Pre-heat the oven to 350°F.
Mix butter, sugar and eggs thoroughly in a large mixing bowl.
Combine flour, baking powder and salt in a separate mixing bowl.
Blend dry ingredients into butter mixture.
Chill the dough and an ungreased cookie sheet for 10-15 minutes in the fridge.
Meanwhile, make the cinnamon sugar coating by mixing 3 tablespoons sugar and 3 teaspoons cinnamon in a small mixing bowl.
Option 1: Shaped Cookies Using Cookie Cutters:
Spread the dough evenly on a non-stick baking mat to approx. 1/8″ to 1/4″ thickness.
Bake for approx. 10-15 minutes, then allow to cool for 3 to 5 minutes, or until just warm. Do not let your cookies cool completely before cutting!
Use a cookie cutter to cut the cookie shapes and then, if using, press with a cookie stamp to imprint the design.
Place on a baking rack to cool.
Option 2: Regular Snickerdoodle Cookies:
Divide the dough into 1 inch round balls of dough.
Gently roll each ball of dough in the cinnamon sugar to coat.
Place on a non-stick baking mat on the chilled baking tray, allowing room for the cookies to expand.
Bake for 10 minutes.
Place on a baking rack to cool.
Recipe adapted from Food.com
Arugula & Rocket 