Snickerdoodle Cookie Fries Recipe

Line two large baking sheets with parchment paper. Set aside.
In a medium bowl, stir together 1 ½ cups all-purpose flour, ½ teaspoon cornstarch, ¼ teaspoon cream of tartar and ¼ teaspoon salt. Set aside for now.
In a large bowl, beat together ½ cup unsalted butter and ¾ cup granulated sugar on high until light and fluffy (about 2 minutes).
Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined (about 30 seconds).
Beat dry ingredients into wet ingredients on low just until combined. Do not overmix.
Cover the bowl with food safe plastic wrap and place in fridge for 30 minutes before rolling out.
Stir together the topping ingredients (¼ cup granulated sugar and 1 teaspoon ground cinnamon) in a bowl then set aside.
To keep these cookies thick and chewy, they should be rolled out to 3/8” thickness.
Lightly dust table or silicone baking mat with flour before rolling out dough. Just a very light dusting of flour - you don’t want too much flour added into the cookie dough.
Place about 1/3 of the dough on the table and start to roll dough out. Lightly dust the rolling pin with flour if the dough is sticking to the rolling pin.
Using a crinkle cutter and cut the cookie fries about ½” to ¾” in width to between 4” and 5” long. You’ll want to vary the length a bit between 4” and 5” long so they aren’t all the exact same length.
As you gently lift each cookie fry off the table or baking mat, place the cookie fry in the topping mixture and lightly press each side into the topping mixture. It may be easier to have the topping mixture on a flat plate rather than in a bowl so that the fry doesn’t get squished or bent when you’re trying to coat it.
Place the raw cookie dough fries about 1.5” apart on the parchment lined baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for some growth.
Place the trays of cookie fries into the freezer for 20 minutes.
Preheat the oven to 350 degrees F.
Place one tray of cookie fries into the oven to bake. Use the middle rack of the oven so the tray isn’t too close to the top or bottom of the oven (to prevent burning). Only bake one tray at a time to ensure even baking time for all cookies.
Bake cookies for 12 to 13 minutes. The cookies will still look soft and slightly under baked but they’ll continue to bake on the hot tray after they’re removed from the oven. The cookies should be firm enough to hold their shape if you were to flip one over but not baked enough that the bottom has started to brown. Don’t over bake the cookies or they’ll turn out crunchy instead of chewy.
Bake the second sheet of cookie fries following the same steps above.
For the cinnamon cream cheese dip, beat the 1 cup confectioners’ sugar, ¼ cup unsalted butter, 2 ounces cream cheese v½ teaspoon vanilla extract and 1/8 teaspoon ground cinnamon in a medium bowl on high until smooth.

Snickerdoodle Cookie Fries Recipe

Description

Ingredients

Snickerdoodle Cookie Fries Ingredients:

Topping Ingredients:

Cinnamon Cream Cheese Dip Ingredients:

Instructions

Equipment

Notes

Nutrition