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Pine Snickerdoodles

These pine infused snickerdoodles are a festive, foraged spin on the classic cookie.
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Course: Dessert
Ingredients Equipment Method

Ingredients
  

Dough
  • 1 cup butter
  • 1 cup panela or brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp cream of tarter
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp pine needle powder
Topping
  • 1/4 cup panela or brown sugar
  • 1 tsp pine needle powder
  • 1/2 tsp cinnamon

Equipment

  • 2 small mixing bowls
  • 1 large mixing bowl
  • 1 coffee grinder to powder the pine needles
  • 1 baking sheet
  • parchment paper or silicone baking mat

Method
 

  1. Beat the butter and panela together in a bowl until fluffy. Stir in the eggs and vanilla.
  2. In a separate bowl, combine the dry ingredients. Then add to the wet ingredients, a bit at a time. When the dough gets too hard to stir, gently knead together with clean hands.
  3. Combine the topping ingredients in a small bowl. Roll the dough into small balls (about 1 1/2 Tbsp of dough each). Then roll each ball in sugar.
  4. Place the balls on a tray lined with parchment paper or silicone baking mats. Gently press them down to flatten and sprinkle a bit more of the sugar topping on top.
  5. Bake the cookies at 375°F for 10 minutes. They will still look soft. Let them cool for 10 minutes, then transfer them to a plate or wire rack to finish cooling.