Mini-Snickerdoodles and Peppermint Meringue Drops

My holiday season baking began today with some bite-sized snickerdoodles and minty meringue swirls. They might not be the most aesthetically pleasing bunch of goodies, but they tasted good!

Mini-Snickerdoodles (from Chocolate Covered Katie, with changes)

These cookies were delicious, light, soft and pretty low calorie (though the last part was probably cancelled out when i ate 8 of them). The original recipe is vegan, and can be made gluten-free with a few substitutions, but I just went with the ingredients I had on hand.

Makes 26 cookies (mine were fairly small)

  • 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cream of tarter
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 cup white granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 and 1/2 tbsp non-fat milk
  • 1/4 cup Country Crock Light spreadable butter
Topping:
  • 1/2 tbsp cinnamon
  • 1/2 tbsp white granulated sugar

Preheat oven to 330 F. Line a cookie sheet with parchment paper and set aside.

Combine dry ingredients in a small bowl. In a separate bowl, melt the butter spread and stir in vanilla and milk. Add wet ingredients to dry ingredients. Form small balls and roll each ball in the cinnamon-sugar topping.

For softer cookies, chill the dough balls before cooking. Bake for 8-10 minutes. They’ll be very soft and seem underdone when you take them out, but they’ll firm up.

Peppermint Meringue Drops (inspired by a recipe on the back of the mint extract and Little Space, but changed)

This was my first experience making meringue and while it was extremely simple it was also very time consuming. I hand-whisked my meringue, which took a long time (in the future I’ll probably use a mixer) and the cookies also require a long bake time, so plan for that when you make these. The first few drops were a little mangled-looking, but I got the hang of the piping after a while and they end up being rather cute and perfectly seasonal. This recipe is also gluten-free.

Makes about 70 drops.

  • 2 egg whites
  • pinch cream of tarter
  • 1/4 tsp mint extract
  • 1/2 cup white granulated sugar
  • red gel food coloring

Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, beat egg whites with cream of tarter until soft peaks form. Beat in the mint extract, then gradually add in the sugar about a tablespoon at a time and continue beating until stiff glossy peaks form.

Squeeze 2 lines of red food coloring gel on the inside of a pastry bag, opposite one another. Preheat oven to 200 F. Spoon meringue into pastry bag and pipe in a swirling motion into 1-inch kiss shapes.

Bake until cookies are dry, about 1 hour – 1 1/2 hours. Turn off oven and let the cookies remain in the oven for another 15 or 30 minutes. Transfer to a cool surface and let dry completely.

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  1. Confetti Cookie Bites « Morsels and Chips

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