Desserts > American Cookies > Snickerdoodles

Ammonia-Filled Snickerdoodles Recipe

Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 teaspoon ammonium carbonate
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon

Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs, one at a time, followed by the vanilla and almond extracts.

4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

6. In a small bowl, mix together the ammonium carbonate, sugar, and cinnamon.

7. Roll the dough into 1-inch balls and roll in the cinnamon-sugar mixture until coated.

8. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.

9. Bake for 10-12 minutes, or until the edges are lightly golden.

10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Serving size:
Makes about 3 dozen cookies

Nutritional information:
Calories: 120
Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 60mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 9g
Protein: 1g

Substitutions for ingredients:
- Ammonium carbonate can be substituted with baking powder, but the cookies will not have the same texture and flavor.

- Add 1/2 cup of chopped nuts or chocolate chips to the dough for added texture and flavor.
- Use different extracts, such as lemon or orange, for a different flavor profile.

Tips and tricks:
- Ammonium carbonate has a strong odor, so make sure to work in a well-ventilated area.
- The cookies will puff up during baking and then flatten out as they cool, creating a crackled appearance on the surface.
- Store the cookies in an airtight container at room temperature for up to 1 week.

Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.

Reheating instructions:
The cookies can be reheated in the oven at 350°F for 5-7 minutes, or until warmed through.

Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.

Sprinkle with powdered sugar or drizzle with melted chocolate for added sweetness.

Serve with a glass of cold milk or a hot cup of coffee or tea.

Suggested side dishes:
These cookies are perfect on their own, but can also be served alongside fresh fruit or a cheese plate.

Troubleshooting advice:
- If the cookies spread too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too hard or dry, reduce the baking time by a minute or two.

Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before starting.

Food history:
Ammonium carbonate was commonly used in baking before the advent of modern baking powder and baking soda. It was known for its ability to create light and airy textures in baked goods.

Flavor profiles:
These cookies have a sweet and spicy flavor, with a hint of almond and a crackly texture on the surface.

Serving suggestions:
Serve these cookies as a sweet treat for any occasion, from holiday parties to afternoon tea. They also make a great gift for friends and family.

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Taste: Sour, Bitter, Acrid, Ammonia, Ammonia-Like