12 Days of Cookies – Snickerdoodles

Turns out that Snickerdoodles are my sister’s favorite holiday cookie. This might not seem weird to anyone else, but to me, I was shocked when she told me. I don’t think my mom has ever made Snickerdoodles. I know that I haven’t ever made them. So I guess I’m not sure where she got this unexpected love of Snickerdoodles… But since they’re her favorite (and since she’s my favorite older-younger sister), I had to include them in my 12 Days of Cookies. Hi Brookie-Cookie!

I got this recipe from an insert that came with my Martha Stewart silicone baking mat. My dad gave me the mat for my birthday and I love it. Does just as well as my Silpats and I love the bright red color. You can see it in the picture of my Sugar Cookie post. Due to the large number of baked goods in our house, I decided to half this recipe. The dough comes together so easily, you could make these in a pinch. My half batch made exactly 2 dozen with my cookie scoop. I realized as I was looking at the recipe that I forgot to halve the amount of sugar used to roll the cookies in. Woops.

Snickerdoodles – from Martha Stewart – makes 4 dozen
2 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup + 2 Tbsp sugar
2 large eggs
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls (I just used my cookie scoop); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

My 12 Days of Cookies:
Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies

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10 Responses to “Mixed Berry and Cream Cheese Filled King Cake”

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    1
    nutmegnanny — February 10, 2010 at 2:38 pm

    What a beautiful cake! I love all that berry filling….yum!

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    2
    Katie — February 10, 2010 at 3:21 pm

    YUM!! I Love king cake!!

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    3
    Sherry G — February 10, 2010 at 4:39 pm

    I’ve never had king cake but I’m really hoping to getting around to making it! I didn’t know you could have a berry filling instead, but you’ve sold me!

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    4
    Jen — February 10, 2010 at 4:46 pm

    I didn’t realize this either Sherry. Sorry I didn’t get any pics of the inside. It looked great – you could see a swirl of the berry filling.

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    5
    It's Me SW — February 10, 2010 at 10:13 pm

    Hi there can you make this in a breadmaker?

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    6
    Jen — February 10, 2010 at 10:15 pm

    I’ve never used a breadmaker so I’m really not sure. But I think I did see some recipes out there for king cake using a bread maker.

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    7
    Erin — February 11, 2010 at 12:05 am

    This cake looks fabulous!

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    8
    kitchen koala — February 11, 2010 at 5:00 am

    That is one GORGEOUS king cake! Mixed berry & cream cheese is such a delicious combo 🙂

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    9
    Brisbane Baker — February 11, 2010 at 11:26 am

    YUM! I want to try this one 😀

    P.S I am soooo cut, my work blocked you blog so I can’t check daily 🙁

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    10
    Ren — February 16, 2010 at 9:35 pm

    Yum! That does look amazing!

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