When we were in Belize and stayed at Blancaneaux, every morning with breakfast we had a basket of fried jacks and these delicious little cookies. When we left, I asked the pastry chef, Eric Ruano, for the recipe. He was so kind to share it with me so now I’m sharing it with you!
What you’ll need:
A stand mixer or hand held mixer
Spatula or spoon to scrape the batter from the bowl
Fine mesh strainer for sifting
Ingredients
1 cup margarine
1 ½ cups of sugar
2 eggs
1 teaspoon of vanilla
2 ¾ cups flour
2 teaspoons of cream of tartar
1 teaspoon baking soda
½ teaspoon of salt
The mixture to roll the cookies in
3 tablespoons of sugar
1 tablespoon of cinnamon
Preheat the oven to 400-degrees
Mix flour, cream of tartar, baking soda and salt and pour them into a fine mesh strainer and tap the side of the strainer into a bowl – this assures that the ingredients are all incorporated and any impurities or lumps that may be in your flour stay out of the mixture. Meanwhile, mix your sugar and cinnamon together in a wide plate and set aside.
Cream together the sugar and margarine. After a few minutes, add in the eggs to the mixer – one at a time. Now slowly add the dry ingredients. Let the mixer go until everything is totally mixed together.
Now wet your hands a little – the dough is pretty sticky – and shape the dough into one-inch balls. Keep the water close by because you are going to have to go back and keep your hands wet. Roll them in the cinnamon and sugar. Place them on an un-greased cookie sheet two inches apart.
Bake for 8-10 minutes and let them cool on the cookie sheet for about 10 minutes before moving them to a cooling rack.
Blancaneaux Lodges Snicker Doodle Cookies
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Loading...When we were in Belize and stayed at Blancaneaux, every morning with breakfast we had a basket of fried jacks and these delicious little cookies. When we left, I asked the pastry chef, Eric Ruano, for the recipe. He was so kind to share it with me so now I’m sharing it with you! What you’ll need: A stand mixer of hand held mixer Spatula - really? I had to tell you this?!!! Fine mesh strainer for sifting
Ingredients
- Preheat the oven to 400 degrees
- Ingredients
- 1 cup margarine
- 1 ½ cups of sugar
- 2 eggs
- 1 teaspoon of vanilla
- 2 ¾ cups flour
- 2 teaspoons of cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon of salt
- For the mixture to roll the cookies in
- 3 tablespoons of sugar
- 1 tablespoon of cinnamon
Instructions
Mix flour, cream of tartar, baking soda and salt and pour them into a fine mesh strainer and tap the side of the strainer into a bowl - this assures that the ingredients are all incorporated and any impurities or lumps that may be in your flour stay out of the mixture. Meanwhile, mix your sugar and cinnamon together in a wide plate and set aside.
Cream together the sugar and margarine. After a few minutes, add in the eggs to the mixer – one at a time. Now slowly add the dry ingredients. Let the mixer go until everything is totally mixed together.
Now wet your hands a little – the dough is pretty sticky – and shape the dough into one-inch balls. Keep the water close by because you are going to have to go back and keep your hands wet. Roll them in the cinnamon and sugar. Place them on an un-greased cookie sheet two inches apart.
Bake for 8-10 minutes and let them cool on the cookie sheet for about 10 minutes before moving them to a cooling rack.
1 Comment
Paige Walker
March 23, 2019 at 1:37 amI have to try this – Thanks!