Is love in the air, or is that just the smell of snickerdoodles?
Cinnamon Heart Snickerdoodles, to be exact. I gave the classic Valentine’s Day candy a cookie makeover.
If I’m being totally honest, I was never a fan of those spicy, little candies. They only come out around Valentine’s Day and they are barely hearts.
They’re more like hard, little red bullets.
Until you put them in these cookies.
I have been craving a soft, sugary cookie. Actually, I’ve just been craving a new, exciting recipe.
My Christmas baking days feel so far behind me. In the weeks since, I’ve been feeling totally lacklustre about my blog. I’ve had a few baking fails (including being betrayed by a heart-shaped pan on the same day I made these cookies) and a few photoshoots that just didn’t turn out.
I’m completely in love with my blog, but I haven’t been giving it the attention it deserves and needs.
These cookies completely perked me up.
I had the idea when I wandered past a wall of cinnamon hearts at the drugstore. Snickerdoodles are rolled in cinnamon and sugar and that’s precisely what this candy is made of (plus a ton of red food colouring).
I got a great new KitchenAid Food Processor for Christmas and I intended to really take it for a spin.
I was surprised at how handily it turned the candy to dust, especially because it isn’t an outrageously pricey processor.
These cookies really turned out. My heart soared!
Apart from the cinnamon hearts, these snickerdoodles don’t call for any specialty ingredients. A typical snickerdoodle is made with cream of tartar, which has a unique tangy taste. I’m not a huge fan of it and never keep it in the house, but a simple swap for baking powder still makes a perfect, soft cookie.
The cookie itself is pillowy and the candy exterior gives them a slightly chewy texture around the outside. The cinnamon hearts are no longer fiery little bullets. They soften up completely – no more hard crunch.
Give these sweets to your spiciest lover for Valentine’s Day!
Cinnamon Heart Snickerdoodles
Makes 3 dozen
- 1/2 cup of cinnamon hearts, ground to dust in the food processor. Plus 36 candies for pressing into the cookie
- 1 cup of room temperature butter
- 1 1/4 cup of sugar
- 2 eggs
- 2 1/2 cups of flour
- 2 tsp of baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
- Grind cinnamon hearts in a food processor until they turn to pink dust. Set some aside for decoration. Pour the crushed candies into a bowl for rolling later.
- Cream butter and sugar together until fluffy. Add eggs and mix again. Add flour 1/2 cup at a time, adding in the baking powder, salt and cinnamon on the last half-cup.
- Roll cookies into one-inch balls. Roll the balls in the cinnamon heart dust and place on your cookie sheet. Press a cinnamon heart lightly into each one.
- Bake for 10-12 minutes. The cookies will be slightly golden on the bottom.
- Store in a tightly sealed container, lining layers of cookies with parchment or wax paper. The cookie coating can cause them to stick together slightly.