- Hi, I'm Momona Tamada and today we're gonna be making
Toffee Snickerdoodle cookies.
(upbeat music)
Okay so, the first thing we're gonna make is the toffee.
And for the toffee you're gonna need
a 1\4 cup of granulated sugar and a tablespoon of butter.
And if you're using unsalted butter,
you can add a pinch of salt in there,
but if you're using salted butter
then you can just skip the salt.
And you're also gonna need
a parchment paper lined baking tray
and then you're gonna need a mixing utensil of your choice.
I'm using a spatula, so the sugar butter mixture
doesn't stick to it.
And then just a pan to melt all your ingredients.
To make our toffee you're, obviously, gonna need
a heat source of some kind.
So you make sure you have a responsible adult.
Let's get started.
Turn your heat on
and let's start.
So we're gonna put our butter in first,
get that kind of melted before we add our sugar in.
It's sizzling.
Okay, so have your butter on Medium-Low.
Have your butter?
have your stove on Medium-Low.
Then we're gonna add your sugar in.
(bell chimes)
Be very careful that you don't splash yourself with this
because that
would be very painful.
I'm gonna turn it up a little bit.
Try to get this melting.
There we go.
You might,
oh my gosh it's smoking a lot!
(coughs)
So that's why you should have a parent around!
Now we've got our toffee done.
It should look like this and have a pretty thick consistency
but obviously still pretty liquidy.
And then we're just gonna pour it into our baking tray.
I usually feel like it's ready when the butter
and the sugar has browned a little bit.
Your toffee doesn't have to be spread out
in any nice way, shape or form
because we're gonna end up breaking it up
and putting the toffee bits into our cookie anyway,
just have it nicely, thinly spread out.
And that's it for our toffee.
So now that we're done with our toffee
we're gonna move on to the cookie dough itself.
You're gonna need a 1/2 cup of melted butter,
make sure that your butter is melted thoroughly
but also make sure that it has had some time to cool
so you're not melting all the sugar.
And then you're gonna need a 1/2 cup of granulated sugar
and a 1/4 cup of brown sugar,
but make sure that the brown sugar isn't packed
or else your cookies will be really, really sweet.
So you're just gonna pour in your sugar,
into the butter, nothing exciting.
And then, mix it until well combined.
If you notice that your sugar
and your butter looks like it's separating that's okay.
Your butter is obviously a fat, so it's going to separate
but it will all be fixed when we add our dry ingredients in.
And once you're done mixing your sugar and butter mixture
you're gonna add one egg.
But make sure that your butter is fully cooled
or else, no oh my gosh, shell!
Make sure your butter is fully cooled
or else your eggs will, literally, scramble.
And then you don't want to have scrambled eggs
in your cookies because that won't be good.
Oh, I should say, once you add your egg
it should also help the butter and sugar kind of combine
a little bit better.
So once your butter, sugar, egg mixture is combined
you're gonna add 1/2 a teaspoon of vanilla.
(bell chimes)
There you go, now on to our dry ingredients.
So for our dry ingredients
you're gonna need 1 1/2 cup of flour.
And then you're gonna need 1/2 a teaspoon of baking powder,
1/2 a teaspoon of cream of tartar,
a 1/4 teaspoon of baking soda
and then a little pinch of salt.
(bell chimes)
Now that we're done mixing both our dry ingredients
and our wet ingredients, we're gonna mix them together.
So I like to add my dry ingredients
in like thirds, I would say,
just so that you don't get flour everywhere
and also so that there's no clumps of flour
in your dough, because that's not nice.
And make sure before adding your second pass of flour
the mixture as well combined
and you are free of any random lumps of flour.
There we go.
(upbeat music)
Going-
in.
I think that's pretty much good.
We're gonna put this dough aside
and then we're gonna grab our toffee mixture
that should be cooled by now.
So now we're gonna break it into small bits.
It's really good, keep in mind
that you're going to be putting these in the cookies
so you don't want to have big chunks like this.
But make sure that they're not too small
that you can't have like bits of toffee in them.
Now, you're done breaking up your toffee
You want to mix it into our cookie dough mixture.
(bell chimes)
Now we're gonna put some plastic wrap over our cookie dough.
So when it's chilling the cookie dough doesn't dry out
or like develop a weird foam on it.
We're gonna chill our cookie dough
for as long as you can.
I guess it helps the flavors develop or something.
But if you have no patience, like me,
or we're gonna just chill it for probably
about 15 minutes to half an hour.
The dough has been chilling for about an hour, I would say.
So the first step you wanna to do
before rolling out your dough
is to set your oven to 350 degrees.
And then what you want to do is to mix up
a sugar cinnamon mixture.
For this mixture, you're gonna need
a 1/4 cup of granulated sugar,
two teaspoons-ish of cinnamon.
Do as much as you want, or as much as you think
you will need for the amount of dough you have
and you can always make more too.
Nope, we can't.
Move on to rolling the dough!
Oh, she tried to get away.
Now we're gonna roll out our cookies!
You go away and we'll go wash our hands.
Now we're gonna roll out our cookie dough
and then you want to dip them
in your sugar mixture.
All around.
Now we've put all of our cookies on a baking tray.
We're gonna bake them at 350
for nine to 11 minutes.
It really depends on the oven you have,
but take them out once the bottoms are golden brown.
See you in a minute.
I just took my cookies out of the oven
and I'm gonna try them.
They're still really hot.
So maybe I'll let them cool for another minute.
But Hiro wants to try one.
So I'll give him one.
Oh, it's hot, is it good?
- Mm, it's hot.
- Mm. - It's pretty good.
Merry Christmas everyone!
- Bye. - Merry Christmas.