How to make a snickerdoodle recipe from scratch

You’re probably familiar with a snickers bar in your neighborhood.

It’s a classic American treat: a soft, fluffy, soft, soft snack.

The snickers version comes from the United States, and is made with a sweet corn syrup.

But there are plenty of different kinds of snickers bars around the world, and some of them are more popular than others.

So we wanted to know if you could make your own snickers-flank-steak version at home.

Ingredients: For the dough: 1 cup sugar 1 tablespoon vanilla extract 1/4 cup water For the filling: 3/4 teaspoon cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons ground ginger 1/8 teaspoon ground cloves 1 teaspoon ground ginger root 1/3 teaspoon ground cinnamon 1 1/16 teaspoons ground nutty sea salt 1 teaspoon baking powder 1 teaspoon vanilla extract For the buttercream frosting: 1 tablespoon butter 2 tablespoons water For a topping: 1/6 cup sugar 3 tablespoons cream 1/12 cup vanilla bean paste For the bread: 1 1-ounce package sweet corn flour 1/32 teaspoon salt 1/10 teaspoon baking soda 1/5 teaspoon ground pepper For the topping: 4 tablespoons butter 1 tablespoon cream For the snickers: 1 snicker, cut into bite-sized pieces (about 1/18-inch long) 1/14-inch thick piece of snicker-flax, washed and cut into pieces (2-inch-long) 1 1 / 2 cups sweet corn, soaked overnight in water (about 3 cups) 2 tablespoons butter, melted Directions: Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine sugar, vanilla extract, water, cinnamon, nutmeg, ginger, cloves, ginger root, ground cinnamon, ground nuttiness, and salt.

Mix until thoroughly combined.

Pour the mixture into a shallow baking dish and bake for 20 minutes, until the dough is soft.

Meanwhile, prepare the butter cream frosting.

In an electric mixer, cream together butter and 1 tablespoon of the flour until smooth.

Add the sugar and stir to combine.

Then add the remaining flour and continue to mix until smooth, scraping down the sides of the bowl occasionally to prevent sticking.

If the butter becomes too thick, add a tablespoon of cream and mix until it comes together.

Transfer the dough to a lightly floured work surface, patting it down to make sure it’s even and smooth.

Knead the dough until it’s smooth, about 1 minute.

Cut into bite size pieces.

Place one piece on each of four of the snicker pieces and gently fold them into the butter-cream mixture, rolling them up to form a disk, about 3/8-inch wide.

Repeat for the remaining snicker dough.

Divide the butter, cream, and sugar mixture into 4 bowls and shape each into a flank steak.

Sprinkle the butter on top and sprinkle with cinnamon and ginger.

Bake for 10 minutes, or until the bread is golden brown and the filling is bubbly.

Remove the snickers from the oven and let them cool.

While the snicks are cooling, make the butter icing.

Whisk together 1 tablespoon warm water and 3 tablespoons sugar until light and fluffy.

Pour over the snicked bread pieces and bake until the butter is golden and the icing is bubbling, about 2 minutes.

Remove from the heat and allow to cool on a wire rack.

For the frosting, add the butter and vanilla bean powder.

Blend until smooth and fluffy, about 10 seconds.

Divide buttercream mixture between the four bowls and roll the dough out to 1/1-inch thickness.

Transfer each piece of dough to the greased baking dish.

Transfer to a parchment-lined baking sheet and sprinkle the butter over top.

Sprinkle the icing over the top of the bread and the sniffles.

Bake the snack for about 30 minutes, depending on how much you like your snickers.

The frosting will cool and harden on the outside before being placed in a wire mesh bag.

Serve warm.

Recipe Notes Adapted from The Food Lab by Sarah Meyers, from Worship Meyers.

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All products and ingredients in this post are gluten-free.

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